Made it tonight and it turned out very nicely. Meat was moist and flavorful. Browned it first before putting in the oven. While braising, turning it every 30 minutes helped distribute flavor. Had the 3 1/2 lb roast in the oven a little over 2 hours while I was doing a lot of household chores.
Soy and Cola-Braised Pork Shoulder
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.
More From Cooking Light
Total: 2 Hours, 25 Minutes
- Calories: 316
- Fat: 18.3g
- Saturated fat: 6.4g
- Monounsaturated fat: 8.2g
- Polyunsaturated fat: 2.8g
- Protein: 24.3g
- Carbohydrate: 12.8g
- Fiber: 0.7g
- Cholesterol: 91mg
- Iron: 2.1mg
- Sodium: 574mg
- Calcium: 39mg
- 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
- 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.
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