This may sound like a crazy way of cooking pork, but it is seriously delicious and so so easy. You must use regular Coca Cola – I call it the ‘red demon’ – this is no time for anything diet! I have cooked this in my slow cooker for 8 hours, but you could just put it in a heavy baking dish and cook in a very low oven for 6 hours (or until the meat shreds easily with a fork). It couldn’t be easier – throw the pork into the pot, add Coke and barbecue sauce, put the lid on and let it do it’s thing!
The best cut to use is shoulder (sometimes sold as forequarter pork roast). Because it’s a secondary cut it’s perfect for slow cooking. You can eat this as soon as it’s done, but I think it benefits from being made a day ahead, the flavour just gets better. If you do make it ahead and refrigerate it, don’t be alarmed at the thick film of fat that forms in the morning. Just scoop it off and reheat the meat in it’s liquid and you’re good to go.
This is great with a creamy coleslaw, but I love it just stuffed into soft buns. It’s messy, sticky, tender and so so tasty. If you want to add a kick, throw in some chilli.
- 1.5 kg pork shoulder (or forequarter) - boneless
- 600ml Coca Cola (regular - not diet)
- 500ml barbecue sauce (any variety)
- Place the pork into a slow cooker (or a deep baking dish).
- Add the Coca Cola and Barbecue Sauce
- Cook on low setting for 6 hours, turn the pork over and cook for another 2 hours. If you're cooking in the oven, cover with foil and cook on the lowest setting for 4 hours, turn and cook for another 2 hours - or until meltingly tender. You should be able to easily shred the meat with a fork.
- Remove the pork, reserving the cooking liquid. "Pull" the meat into shreds and place back into the liquid.
- At this stage you can refrigerate, skim the solidified fat from the surface in the morning, and reheat on medium heat on the stove.
- Place mounds of pulled pork into soft buns and eat.
- Delicious with coleslaw, or add chilli or barbecue sauce for extra flavour.