This Is What You Get When You Dump Your Pork In Pepsi!
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell's cream of mushroom soup, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion soup mix, Pam Cooking Spray, Pepperidge Farm, Pepsi, Pepsi pork roast, Philadelphia cream cheese, pork roast, pork shoulder butt, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My family was stunned when I told them there was Pepsi in this recipe!
They obviously thought I had gone mad, but when they had a taste they were immediately begging me to make this again soon. I think this recipe would make the perfect, after-church, Sunday supper. Set up the better china and your family is going to think you’ve invited someone really important over for a fine meal!
Ingredients
3 lbs pork shoulder butt
0.5 (1 1/4 oz) package onion soup mix
1 (12 oz) can Pepsi
1 (10 3/4 oz) can Campbell’s cream of mushroom soup
Instructions:
Put the pork roast in the crock pot.
Combine the onion soup mix and the cream of mushroom soup, whisk until well blended.
Add Pepsi to soup mixture and pour everything in the crock pot.
Cook on high for 4-5 hours.
When done, remove roast and thicken juices with cornstarch to make gravy.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick tip: Make incredible sliders from the leftovers of this roast!