RC Cola® pulled pork

    4 hours 40 min

    A classic American-style pulled pork recipe, made with cola for a sweet and interesting twist. I think this serves 4 (as you'll definitely want some leftovers for lunch).

    5 people made this

    Serves: 8 

    • 2 bird's eye chilies, minced
    • 4 cloves garlic, minced
    • 1 tablespoon fennel seed
    • 1 tablespoon cumin seed
    • 1/2 tablespoon ground nutmeg
    • 1 tablespoon black pepper
    • 1 tablespoon sea salt
    • 1kg pork shoulder, rind off
    • 2 onions, sliced
    • 2 cans RC Cola® or RC Cherry Cola®
    • 200ml cider vinegar
    • 2 tablespoons tomato ketchup
    • 1/2 tablespoon Worcestershire sauce
    • 2 heads little gem lettuce
    • Chilli sauce (optional)
    • 1 onion
    • 4 baps or rolls
    • mustard

    Prep:30min  ›  Cook:4hr10min  ›  Ready in:4hr40min 

    1. Preheat the oven to 160 C / Gas 3.
    2. Combine the chillies and garlic in a mortar with the fennel, cumin, nutmeg, pepper, and salt. Grind the mixture to combine and break up the whole seeds. Rub this mixture all over the surface of the pork.
    3. Slice the onions and set in the bottom of a deep roasting tray, then pour over the RC Cola and vinegar. Place the rubbed shoulder on top of the onions and cover with foil.
    4. Roast for 4 hours. Remove the pork from the roasting pan and allow to cool slightly.
    5. Strain the liquid from the pan into a saucepan and set over a low heat. Reserve the onions and any other solid bits.
    6. Add the tomato ketchup and Worcestershire sauce to the drippings and reduce to a thick syrupy consistency.
    7. To pull the pork, use two forks as claws, shredding the meat by pulling in opposite directions. Combine the meat with the reduced sauce and strained onions.
    8. Serve on baps with a little mustard, a few leaves of lettuce, thinly sliced onion and some chilli sauce.

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