Coca-Cola Braised Pork Choulder


3-4 # pork shoulder, boneless, cut into "baseball-sized" chunks
salt and pepper
2-3 slices bacon (or 2-3 tbsp olive oil)
2C chicken broth
3 cans coca-cola


1C reserved cooking liquid
4 tbsp butter, chilled and cut into small pieces
salt and pepper

Crock Pot Method: (omit bacon and olive oil)

Preheat Crock Pot to High

Season pork with salt and pepper

Place pork in crock pot, and pour in coca cola and chicken broth; allow to cook on high for an hour and reduce heat to warm. Cook for up to 6 hours. Allow to cool in liquid in fridge over night for best results.

Dutch oven method:

Preheat oven to 350F

Season Pork with salt and pepper. Set aside.

Heat the dutch oven over medium heat and add bacon to pot; allow fat to render out of bacon completely (bacon is fully cooked); remove bacon from pan. (Or, alternatively, just heat olive oil instead of using bacon)

Raise the heat to medium high. Add about 2 -3 pieces of pork to the pot, browning on each side; remove to a plate and do the same with the remaining pieces of pork (adding too many at one time will "steam" the pork and prevent it from browning).

Once all of the pork has been seared, add the chicken broth carefully to pan and scrape up any bits on bottom of pot; reduce heat to low and slowly pour each can of coca cola into the pot (will foam up from carbonation so be careful); add the pork back to the pot and bring the liquid up to a simmer and cover with lid. Place in preheated oven and braise for about 4 hours. The pork is done when forked and easily shredded.

At this point, you can serve the pork in its whole shape or shred for any other use.

FOR BEST RESULTS: Turn heat off and allow pork and liquid to cool to room temperature. Store pork in refrigerator overnight in cooking liquid. When ready to serve, remove desired amount of pork from cooking liquid and place in baking vessel with a few spoonfuls of cooking liquid. Preheat oven to 350F and place pork in oven to heat through and create a "light crust", about 12-15 minutes. Serve with sauce.


In a small sauce pan over medium heat, bring reserved cooking liquid to a boil and reduce slightly; remove from heat and begin to add pieces of butter, one at a time, swirling around in pan while butter slowly melts, "thickening" the liquid. Season with salt and pepper and serve over pork.