Rum and coke pulled pork
By Chatelaine
Photo, Roberto Caruso.
Inspired by the ubiquitous mixed drink, this slow cooker dish is sweet, spicy and perfectly sandwich-worthy.
Ingredients
-
1.25 kg
bone-in
pork shoulder
, excess fat trimmed from blade roast
-
1/2 tsp
salt
-
2 tsp
canola
oil
-
2
celery stalks
, chopped
-
2
carrots
, chopped
-
1
large
onion
, chopped
-
2 - 3
jalapeños
, chopped
-
2
garlic cloves
-
1/2 tsp
allspice
-
1/2 cup
gold
rum
-
2 cups
cola
-
1 1/2 cups
low-sodium
chicken broth
-
2
bay leaves
-
1/2 tsp
dried
thyme
-
2 tbsp
apple cider
vinegar
Instructions
- PAT meat dry with paper towels, then sprinkle with salt. Season with fresh pepper. Heat a large pot over medium. Add oil, then meat. Brown on all sides, about to 3 min per side. Transfer to slow cooker insert.
- ADD celery, carrots, onion, jalapenos and garlic to pan. Cook, stirring often, until brown, about 6 to 8 min. Stir in allspice, 1 min. Add rum. Using a wooden spoon, scrape up any brown bits from pot bottom and cook, 1 min. Scrape mixture into slow cooker. Add cola, broth, bay leaves and thyme. Cover and cook on low until meat is very tender, 8 hours. Remove pork to a cutting board.
- STRAIN sauce into a large frying pan. Discard vegetables and any fat from sauce. Boil liquid, stirring often, until reduced to 3/4 cup, 20 to 25 min. Stir in vinegar. Using 2 forks, shred meat. Combine with sauce. Serve this pulled pork recipe over rice or on buns.
The easiest way to dice an onion
Nutrition (per serving)
- Calories
- 332,
- Protein
- 28 g,
- Carbohydrates
- 8 g,
- Fat
- 20 g,
- Sodium
- 439 mg.