Sticky Cola Pork Food

COCA COLA PULLED PORK

Steps:

• Place pork roast in a 5-quart Crockpot. Season the pork with garlic, onion, and black and cayenne peppers. Pour in the liquid smoke and Coke until they cover the roast.
• Set the Crockpot to low heat and cook for 8 to 10 hours.
• Transfer the roast into a serving platter. Discard the bones and trim the fat. Shred the pork into thin strands with 2 forks. Coat with barbecue sauce. Serve and enjoy!

SWEET COLA RIBS

Steps:

• For the sauce:
• In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
• For the dry rub:
• Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
• Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
• Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.

STICKY COLA PORK CHOPS

Steps:

• Bring cola, barbecue sauce and garlic to boil in saucepan; simmer on medium-low heat 12 to 15 min. or until thickened, stirring occasionally. Reserve 1/2 cup sauce mixture to serve with grilled chops.
• Heat grill to medium-high heat. Grill chops and onions 5 to 6 min. on each side or until chops are done (145ºF) and onions are tender, brushing with remaining sauce mixture the last 5 min. Let stand 3 min. before serving.
• Serve chops and onions with reserved sauce mixture.

SWEET AND STICKY PORK RIBS

Steps:

• For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
• For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
• To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

SWEET AND SPICY SHREDDED PORK

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
• Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
• In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
• When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

COLA PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the ketchup, cola and brown sugar.
• Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
• Bake for about one hour depending on the thickness of the pork chop.

COCA-COLA PORK ROAST

Steps:

• Rub the roast with salt and pepper then place it in the crockpot.
• Add soup mix and coke.
• Cook on low 8 hours or high for 4.
• Before serving dump liquid from crockpot into a pot.
• Skim fat.
• To the remaining juices add salt and pepper to taste and a dash of Kitchen Bouquet.
• Bring mixture to a boil.
• Remove a cup of the liquid and add corn starch to thicken.
• Add corn starch mixture to the rest of the juices.
• Cook until it reaches desired consistency.
• WONDERFUL GRAVY!

STICKIEST EVER BBQ RIBS WITH CHIVE DIP

Steps:

• Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
• Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
• When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
• Mix the dip ingredients together and chill until ready to serve.
• Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

STICKY PORK

Steps:

• Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
• Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.