Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.
Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.
This recipe adapts perfectly to be made in a slow cooker. Normally I would have browned the pork as directed before putting it in the slow cooker, but I was in a rush the day I made it and skipped the browning step.
I combined all the ingredients except for the pork and green onions in a small bowl and mixed them together. Put the pork in the slow cooker fat side up (I didn't trim it) and poured the sauce on top. I cooked it on high for about 2 hours, and then low for another 4-5 hours.
Then I removed the pork from the slow cooker and transfered the sauce to a sauce pan to reduce. While the sauce was reducing, I removed the fat from the pork and shredded it and returned it to the slow cooker. After the sauce had reduced I poured it over the pork in the slow cooker and let it cook on low for another hour.
I served it with flour tortillas and the shaved carrots and cucumber along with a side of broccoli slaw tossed with store bought sesame ginger dressing. Flavors were amazing!
I cooked exactly as directed, though mine was 4.25 lbs.and boneless. I would have left in the oven longer, if I'd had the time, but it came out very tender. I did check it with a meat thermometer to make sure it was cooked through. I tore the meat into chunks instead of shredding it and tossed it back into the juices with snow peas for some veg. Served over coconut rice. Very, very delicious, moist and tender Tempting to cook in the crockpot, but I don't really want the meat falling apart.
The cooking time on this recipe cannot be correct. I used the exact size Boston butt specified and the inside was still bloody after two hours. It was tough as a rock to boot! As I had hungry mouths waiting for dinner I had to microwave it to finish the cooking and then chop the meat. No way would it pull as you can usually do with this cut. The meat had almost no flavor from the cooking liquid.
The sauce however, is incredible. The problem is that it is incredibly fatty (pork, hello)! I did my best to skim the fat, but I don't have one of those special devices so I wasn't terribly successful. The flavor of the sauce was really great. I will make sauce again and again, but will not cook the meat in this manner. I have had great success with other cooking methods for pork, so this recipe was a disappointment.
Tasty and easy. Do brown the pork as the caramelization will enhance the flavors of the
sauce. I found no need to reduce the sauce after 4 hours of cooking time. Doubled recipe. Surprisingly my family preferred this on corn tortillas over bread.
Really tasty. I did not marinade it, but I browned it before I stuck it in my crockpot on high for 4 hours. I also added red pepper flakes to the soy cola mix. We used the shredded pork in Asian style tacos. I chopped cilantro, carrots, green onions and lettuce and topped the pork and corn tortillas. Sriacha would have been awesome!
This smelled so good cooking but I thought the taste was just decent but not fantastic. I did not feel the pork picked up any flavor while braising. The sauce definitely saved this dish. There are some "wow" recipes with pork shoulder so I wouldn't bother making this again.
I cooked it exactly like the recipe stated and my whole family thought it was delicious. I had a 4 1/2 pound Boston butt and cooked it for 2 hours (after browning it), flipping it twice. It was perfectly cooked and the meat had a lot of flavor. After shredding the meat and mixing with the sauce, I served it on kaiser rolls, topped with a salad of diced cucumber, red onion and cilantro tossed with rice wine vinegar. My husband is already begging me to make it again. Next time I'll try it with sriracha like someone else suggested.
Yum yum yum. Tested out my new french oven with this recipe and it came out amazing! Delicious flavor. I added some chinese fried wonton noodles to the sandwiches for a little crunch. One note- in a french oven, don't put the heat higher than medium or you will burn the oil (as I did on my first attempt)! Can't wait to make it again.
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