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Cola-braised pulled pork Recipe

American · Main course · 195 min total

This sweet and tangy pulled pork is slow-cooked in cola and spices until tender, then shredded and simmered in a rich, sticky sauce. Perfect for sandwiches or tacos.

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 tbsp vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup cola (not diet)
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Season pork shoulder with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear pork on all sides until browned, about 4 minutes per side. Remove pork and set aside.
2. Add sliced onion to the pot and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Pour in cola, ketchup, vinegar, brown sugar, Worcestershire sauce, smoked paprika, and red pepper flakes. Stir to combine, scraping up any browned bits from the bottom.
4. Return pork to the pot, nestling it into the liquid. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 to 3 hours, until pork is fork-tender and easily shreds.
5. Remove pork from pot and shred using two forks. Meanwhile, bring the braising liquid to a boil and cook uncovered for 10-15 minutes until slightly thickened.
6. Return shredded pork to the pot, stir to coat with sauce. Adjust seasoning with salt and pepper. Serve on buns or as desired.

Tips

• For extra flavor, add a chipotle pepper in adobo sauce along with the spices.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.
• Serve with coleslaw and pickles for a classic pulled pork sandwich.

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