📖 Recipe
Soy and Cola Braised Pork Shoulder
This delicious Asian-inspired recipe is best made the day before you'd like to serve it.
Ingredients
- 1 tablespoon sesame oil
- 3 ½ pounds bone-in pork shoulder trimmed (can use a slightly smaller boneless shoulder if you'd like)
- ¼ teaspoon salt
- 1 tablespoon minced or grated ginger
- 4 garlic cloves minced
- 2 cups cola
- ½ cup hoisin sauce
- ¼ cup rice vinegar
- ¼ cup low sodium soy sauce
- 1 cup diagonally sliced green onions
Instructions
Day 1 (Stove and Oven)
- Heat sesame oil over medium-high heat in a Dutch oven (or another large pan with a lid). Add pork to the pan and brown on all sides (cooking about 8 minutes total). Remove pork. Add ginger and garlic, cooking for 1 minute, stirring constantly. Add cola, hoisin sauce, rice vinegar, and soy sauce. Bring to a boil. Return the pork to the pan. Cover the Dutch oven and bake at 300F for about 1 hour and 50 minutes, until tender, turning occasionally. Remove pork. Refrigerate pork and liquid separately. (This will allow you to remove the fat easily the next day.
- Day 1 (Crockpot)
Day 1 (Slow Cooker)
- This may not be quite as good since you won't have seared the meat, but it's still delicious and it's much easier.
- Omit sesame oil. Combine all ingredients (except green onions) in a slow cooker. Cook on low for 8 hours, until pork is tender. Refrigerate pork and liquid separately. (This will allow you to remove the fat easily the next day.)
Day 2
- Skim solidified fat from the liquid. Pour liquid into a saucepan and bring to a boil over medium high heat. Cook 15 minutes, stirring occasionally, until sauce is reduced to about 2 cups.
- Meanwhile, shred pork. Toss pork with the sauce. Reheat gently, until pork is heated. Serve topped with green onions.
Notes
Adapted from Cooking Light
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