Soy and Cola-Braised Pork Shoulder

Soy and Cola-Braised Pork Shoulder Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve this East-meets-West pulled pork on hamburger buns or Kaiser rolls with shaved cucumber and carrot ribbons tossed with rice vinegar. Or stuff it into tortillas for Asian-style tacos with matchstick-cut cucumber and carrot.

Yield:

Serves 10 (serving size: about 3 ounces pork and 2 tablespoons sauce)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 2 Hours, 25 Minutes

Nutritional Information

Calories 316
Fat 18.3 g
Satfat 6.4 g
Monofat 8.2 g
Polyfat 2.8 g
Protein 24.3 g
Carbohydrate 12.8 g
Fiber 0.7 g
Cholesterol 91 mg
Iron 2.1 mg
Sodium 574 mg
Calcium 39 mg

Ingredients

1 tablespoon dark sesame oil
1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
1/2 teaspoon kosher salt
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
2 cups cola (such as Coca-Cola)
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup lower-sodium soy sauce
1 cup diagonally sliced green onions

Preparation

1. Preheat oven to 300°.

2. 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.

3. 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.

Note:

David Bonom,

October 2011
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