Total Time

Prep: 20 min. Cook: 2 hours 5 min.


8 servings


1/2 teaspoon garlic salt1/2 teaspoon paprika1/2 teaspoon pepper1 boneless pork shoulder butt roast (1 to 2 pounds)4 cups Faygo Rock & Rye soda or cherry vanilla cream soda1 cup ketchup3 tablespoons steak sauce2 tablespoons liquid smoke1 tablespoon light brown sugar1 tablespoon cider vinegar8 hamburger buns, split


Preheat oven to 300°. Combine garlic salt, paprika and pepper; rub over roast. Place in an ovenproof Dutch oven; add soda. Bake, covered, until pork is tender, 2 to 2-1/4 hours. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return 1 cup juices to Dutch oven. Add ketchup, steak sauce, liquid smoke, brown sugar and vinegar. Bring to a boil; cook for 5 minutes. Return meat to pan; heat through. Adjust with additional cooking juices as desired. Serve on hamburger buns. Freeze option: Freeze cooled meat mixture and juices / sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1 sandwich: 273 calories, 7g fat (2g saturated fat), 34mg cholesterol, 864mg sodium, 37g carbohydrate (17g sugars, 1g fiber), 14g protein.