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Rock N Rye Pork Roast Sandwiches

Total Time

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

Makes

8 servings

Detroit's Faygo Rock & Rye soda (or pop, as we call it in Michigan) gives these pork roast sandwiches such unique flavor with notes of vanilla and cherry. These sandwiches are a hit at summer picnics and Faygo pop brings back fond memories of growing up in Michigan. —Jennifer Gilbert, Brighton, Michigan
Rock N Rye Pork Roast Sandwiches Recipe photo by Taste of Home

Ingredients

  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 boneless pork shoulder butt roast (1 to 2 pounds)
  • 4 cups Faygo Rock & Rye soda or cherry vanilla cream soda
  • 1 cup ketchup
  • 3 tablespoons steak sauce
  • 2 tablespoons liquid smoke
  • 1 tablespoon light brown sugar
  • 1 tablespoon cider vinegar
  • 8 hamburger buns, split

Directions

  1. 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.
  2. 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.

Can you freeze Rock N Rye Pork Roast Sandwiches?

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.

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