Pinch Of Nom Cherry Coke Pulled Pork Food

CAROL'S CHERRY COKE PULLED PORK

Steps:

• Preheat oven to 325.
• Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium high heat and working in batches brown the meat on all sides until a golden brown crust forms.
• Transfer the pork to a plate. To the pan add the onion, celery, carrot and sweat until softened, 5-7 minutes.
• Add the garlic and sweat another 2 minutes.
• Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor.
• Sprinkle with the flour and cook cook another 2 minutes to cook off it's raw flavor.
• Whisk in the wine and reduce it by half.
• Return the pork to the Dutch oven then stir in the beef broth, parsley stems and bay leaves.
• Add the Cherry Coke if liquid does not come up to the top of the pork. Do not cover the pork with liquid.
• Cover the pan and place it in the oven to braise until the meat is fork tender.
• Taste and season with more salt and pepper, if needed.
• Pull meat apart, to create pulled pork sandwiches.

SLOW COOKER COCA-COLA PULLED PORK

Steps:

• 1. Rinse pork roast thoroughly and dry with a paper towel. Set inside, fat side up, into slow cooker.
• 2. Mix spices and barbecue sauce together and pour over the pork roast.
• 3. Pour Coca-Cola over the roast.
• 4. Cover and cook on high for 5 hours or low for 10 hours.
• 5. Cut roast in half and carefully remove from slow cooker and place in a large bowl.
• 6. Remove and discard bones.
• 7. Reserve 1/2 cup of liquid from the slow cooker and dispose of the rest.
• 8. Shred meat using two forks until all the large pieces are broken up.
• 9. Add reserved liquid and add barbecue sauce. Depending on how saucy you wish it to be will determine how much to add. Stir well.
• 10. Set heat to low and cook 30 more minutes before serving.

CROCK POT COCA-COLA PULLED PORK

Steps:

• Place roast in a 5 quart crock pot. Season with garlic, onion, black pepper and cayenne pepper. Add liquid smoke and pour in Coca-Cola until it reaches nearly the top of the roast (or covers it depending on the cut of meat).
• Set Crock Pot on low heat and cook for 8-10 hours.
• When ready to serve, remove roast from Crock Pot to a platter. Remove any bones and trim all fat. With a fork, begin "pulling" pork apart into thin shreds. Add barbecue sauce and fold into meat.
• Serve pulled pork on a burger bun or on its own.
• Note: If preparing this dish for a potluck, pour 1 cup of Crock Pot liquid into a measuring cup and discard the remainder. Then return pulled pork to Crock Pot, set on warm or low heat setting, add 1/2 cup of reserved liquid (to keep the meat from drying out) and cover until ready to serve. If the meat is in the Crock Pot for more than one hour, add more liquid as needed for moisture.