Pulled Pork Sandwiches

Combine your favorite Root Beer Soda and Shirley J barbeque sauce
mix to make sweet, tangy pulled pork sandwiches. Becky Olsen with
Shirley J shows you how.
Pulled Pork Sandwiches
· 1 c. Shirley J BBQ Sauce Mix
· 1 5-7 lb Pork Roast(with a good layer of fat, Boston Butt is best)
· 1/2 c. Kosher Salt
· 2 quarts Cold Water
· 2 Bay Leaf
· Sauce
· 1 c. Shirley J BBQ Sauce Mix
· 2-12 oz cans Root Beer Soda

In a 2 gallon Ziploc bag (or large container) place ½ cup of the BBQ Sauce Mix along with
the water, bay leaf and salt. Mix well to combine. Place the roast in the bag and seal
agitating well to cover the roast. Place roast in cooler for at least 8 hours (overnight is

Preheat oven to 225 degrees, remove pork from brine solution and place in roasting pan at
least 3″ deep. Pat roast dry with paper towels. Massage remaining ½ c of the BBQ Sauce
Mix into the roast. Be sure to rub vigorously to incorporate spices well into the meat. Make
certain that the fat layer is facing up in the pan. Place the pan, uncovered in the oven. Roast
should cook for 1.5-2 hours per pound of meat, but the meat should cook to an internal
temperature of 200 degrees. For a 7# roast the time should be approximately 12 hours.
When the internal temperature reaches 200 degrees turn off the oven and place an
aluminum foil cover tightly over the roasting pan. Leave roast in oven for approximately 2
additional hours. Remove roast from oven and place on a cutting board. Remove the
thickest fat layer and using 2 forks shred or pull the meat apart into stringy chunks. If
serving immediately place meat in serving dish and ladle some of the cooking juice over the
meat. Serve with root beer sauce.


Combine root beer and BBQ Sauce Mix in a sauce pan. Stir and bring mixture to a boil. Set
sauce aside for 10-15 minutes. Serve hot or cold.

For more information on Shirley J products, visit www.shirleyj.com

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