Saucy Soda Roast

Name: Saucy Soda Roast
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 10-12 serving(s)
Ingredients: 6 lbs pork shoulder butt; 18 ounces dark cola (use more or less depending on how much gravy you like); 2 (10 3/4 ounce) cans cream of mushroom soup; 1 (1 1/4 ounce) package onion soup mix; 3 tablespoons brown gravy mix (1 packet); 1 large white onion, sliced; 3 garlic cloves, minced (more or less, as desired); 1 tablespoon Kitchen Bouquet, browning & seasoning sauce (or equivalent); 1/2 teaspoon black pepper (to taste)

Submitted by Faux Chef Lael

"This recipe is based on the amazing Pepsi Pork Roast by Mysterygirl (Recipe #13269). I make it often because it's a family fave but I have changed the recipe over the years, so when people ask me for the recipe and I give them the original, they complain that it's not the same as mine. So I am making this recipe to hand out in the future. You can use any cut of roast with this; we like pork the best but beef, venison and elk are great too. The carbonation in the soda will make the meat very tender and moist. You can use any dark cola - we've made it with everything from Diet, to Dr. Pepper, to cheap store brand soda. I know it sounds weird, but don't be afraid - you won't taste the sweetness of the soda when it's done. You can make this in the crock pot (see the original recipe for instructions) but I do it in the oven. This freezes well and makes a great base for stews. I like to place carrots, celery and potatoes around the roast in the last 45 minutes of cooking."

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photo by Faux Chef Lael

Ready In:: 3hrs 10mins
Ingredients:: 9
Serves:: 10-12

ingredients

6 lbs pork shoulder butt
18 ounces dark cola (use more or less depending on how much gravy you like)
2 (10 3/4 ounce) cans cream of mushroom soup
1 (1 1/4 ounce) package onion soup mix
3 tablespoons brown gravy mix (1 packet)
1 large white onion, sliced
3 garlic cloves, minced (more or less, as desired)
1 tablespoon Kitchen Bouquet, browning & seasoning sauce (or equivalent)
¹⁄₂ teaspoon black pepper (to taste)

directions

Preheat oven to 375 degrees.
Place roast in deep roasting pan or dutch oven.
In a large bowl, mix canned soup, dry soup, gravy mix, Kitchen Bouquet and garlic. Pour over roast.
Cover the roast and gravy mix with onion slices.
Pour the soda over the whole thing. Sprinkle with black pepper. (Unlike other roast recipes, I don't add salt to this one because there is a lot of salt in the ingredients.).
Cover and bake for approximately 3 hours or to desired tenderness. Meat is done when it falls apart with a fork.
Add root vegetables in the last 45 minutes of cooking, if desired.
Remove meat and veggies from gravy. If you prefer a thicker gravy, you may thicken it with a little cornstarch and water.

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RECIPE SUBMITTED BY

Faux Chef Lael

Meridian, Idaho

I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty. I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.

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