Soy and Cola-Braised Pork Shoulder

This was a terrific dish for a crowd, and was not terriby labor intensive once the shoulder is in the oven. I used a pork shoulder that was about 7.3 lbs, and after it was browned, let it cook at 300 for about 3 hours (turning every thirty minutes), and it was perfect - tender and falling off the bone. It took longer to reduce the sauce because it was doubled, but it was outstanding.

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.

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.

Oh heck yes! I love this recipe. I just made it, only instead of a pork shoulder I only had some pork steaks which have MUCH less fat. The taste is still fabulous, only no straining fat. And reducing the juices at the end really did a lot. I added 1T of brown sugar to the end reduction and I feel like bottling the stuff. The flavors and textures are perfect. My husband and I actually wound up dipping raw cucumber slices in the extra sauce.

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.