Ingredients Jump to Instructions ↓

  1. 1 tablespoon dark sesame oil

  2. 1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed

  3. 1/2 teaspoon kosher salt

  4. 1 tablespoon minced peeled fresh ginger

  5. 4 garlic cloves, minced

  6. 2 cups cola (such as Coca-Cola)

  7. 1/2 cup hoisin sauce

  8. 1/4 cup rice vinegar

  9. 1/4 cup lower-sodium soy sauce

  10. 1 cup diagonally sliced green onions

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300°.

  2. Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.

  3. Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.


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