Cherry Cola Pulled Pork

Slow-cooked pulled pork made with diet cherry cola, onions, Worcestershire and spices, finished with a reduced tomato-balsamic BBQ-style sauce. Tender, smoky-sweet and easy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170°C (150°C/gas mark 3).

Step 2

Remove the visible fat from the pork shoulder joint; cut the meat into large chunks about the size of a matchbox then put it in a large ovenproof casserole dish. Add the pork, onions, cherry cola, Worcestershire sauce, stock cube, paprika, garlic granules, onion granules and a pinch each of salt and pepper. Stir to combine.

Step 3

Put the lid on the dish and place in the middle of the hot oven for 2½ hours. Once the meat is ready it will be tender and falling apart when you push your fork into it. Depending on how lean the meat is, there may be some fat that has risen to the top of the stock. Skim the fat off with a spoon and discard. Remove the meat and place in a separate bowl.

Step 4

If your casserole dish can be used on the hob, remove from the oven and place over a medium heat. If it can’t, transfer the onions and stock into a saucepan. Stir in the tomato purée and balsamic vinegar and simmer the onions and remaining stock for 5 minutes, or until the stock has reduced by half. Use a stick blender to blend the onions and stock. You should be left with a thick BBQ sauce. If it’s still too thin, reduce further over a medium heat.

Step 5

While the sauce is reducing, shred the pork using two forks. Pour the sauce over the pork – just enough to coat the pork well. Serve hot. The dish can also be frozen once cooled – defrost fully then reheat until piping hot.