Rating: 3.5 stars
22 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 9

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.

David Bonom
Recipe by Cooking Light October 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
35 mins
total:
2 hrs 25 mins
Yield:
Serves 10 (serving size: about 3 ounces pork and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

316 calories; fat 18.3g; saturated fat 6.4g; mono fat 8.2g; poly fat 2.8g; protein 24.3g; carbohydrates 12.8g; fiber 0.7g; cholesterol 91mg; iron 2.1mg; sodium 574mg; calcium 39mg.
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