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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

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.

Cooking Light OCTOBER 2011

  • Yield: Serves 10 (serving size: about 3 ounces pork and 2 tablespoons sauce)
  • Hands-on: 35 Minutes
  • Total: 2 Hours, 25 Minutes

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.

Nutritional Information

Amount per serving
  • 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
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