Roy Rogers adds “Big Sky” pulled pork sandwich topped with beer battered onion rings


Frederick, MD –  With a nod to its western-themed heritage, Roy Rogers restaurants set out this week to take guests on an adventure to experience the Big Sky – but it’s not a trip to Montana. The Maryland-based chain, with nearly 50 locations throughout the Mid-Atlantic region of the United States, has added a new limited-time-offer sandwich, the Big Sky Burger, to its menu, featuring Smithfield pulled pork, the newly launched Beer Battered Onion Rings, and Duke’s Georgia Sweet Heat barbecue sauce heaped atop a juicy 1/4-lb. cheeseburger and served on a corn-dusted Kaiser roll.

The newest entry to Roy Rogers’ growing list of popular sandwiches is being sold separately for $5.99 or as part of a combo meal for $8.79. Throughout the “Big Sky” event, the Beer Battered Onion Rings, in addition to being a distinctive taste feature for the new burger, are available as a side: a nearly 1/4-lb. (5-6 rings) holster of succulent rings served with Duke’s Georgia Sweet Heat barbecue sauce on the side for dipping. Suggested price for the rings is $2.99, and they can be included in any combo. Both items are available through the summer.

“We’re rolling into spring with big news,” says Mark Jenkins, Senior Director of Marketing at Roy Rogers. “Our Big Sky Burger is unlike anything our guests have ever tried at Roy Rogers, a combination of ingredients that came together in a truly unique, pleasing way. We selected the Smithfield pulled pork, onion rings, and Duke’s Georgia Sweet Heat because each added a unique flavor or texture to the burger. Along with the burger, bun, and cheese, these new ingredients work in unison to create a satisfying flavor experience you can’t get anywhere else. We are delighted to bring these bold new choices to our loyal fans.”

Jenkins adds that, owing to its overwhelming popularity, Roy Rogers is extending the availability of its most recent limited-time offers, its Beer Battered Cod Sandwich and Fish Platter, which both debuted in February in conjunction with the start of Lent.

Source: (Restaurant News Release

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