Rum and coke pulled pork
By Chatelaine210
PREP TIME
30 min
TOTAL TIME
8 hrs 55 min
Serves
6
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
[brightcove id=’918432865001′ width=’640′ height=’360′]
Nutrition (per serving)
- Calories
- 332,
- Protein
- 28 g,
- Carbohydrates
- 8 g,
- Fat
- 20 g,
- Sodium
- 439 mg.
FILED UNDER: slow cooker
