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 in into tortillas for Asian-style tacos with matchstick-cut cucumber and carrot. Calories 316 Fat 18.3g Satfat 6.4g Monofat 8.2g Polyfat 2.8g Protein 24.3g Carbohydrate 12.8g Fiber 0.7g Cholesterol 91mg Iron 2.1mg Sodium 574mg Calcium 39mg NOTES A cast iron Dutch oven works best for this.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 300°.

Step 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.

Step 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.

Step 4

Pressure cooker is 1 hour and 40 minutes

Step 5

Slow cook it on LOW 8-10 hours