Ingredients Jump to Instructions ↓

  1. 5 to 6 pounds boneless center cut pork loin or pork shoulder (remove shoulder back fat), sliced in half at its widest

  2. For the Marinade:

  3. 4 cups cola, Dr Pepper, black cherry soda, or root beer

  4. 1 cup Worcestershire sauce

  5. 2 Tablespoons cider vinegar

  6. 12 cloves garlic, chopped

  7. 1 Tablespoon Tabasco sauce

  8. 2 teaspoons celery salt

  9. For the Jack and Coke BBQ Sauce:

  10. 1 cup ketchup

  11. 2/3 cup cola

  12. 1/3 cup Jack Daniels Whiskey

  13. 1/4 cup Frank's Hot Sauce, or other hot sauce of your choice

  14. 2 Tablespoons honey

  15. 1 Tablespoon soy sauce

  16. Goya Adobo seasoning or kosher salt, to taste

  17. 6 kaiser rolls

  18. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Combine cola, Worcestershire sauce , cider vinegar , garlic , Tabasco sauce, and celery salt in a bowl, pan, or pot large enough to hold all the pork . Add the pork, turning to be sure it is well coated, cover, and marinate in the refrigerator for 24 hours.

  2. Preheat the oven to 350 degrees F.

  3. Combine the ketchup , cola, whiskey , hot sauce, honey , soy sauce , and adobo seasoning or salt to make the barbecue sauce.

  4. Place the marinated meat in a roasting pan. Cover the roasting pan with aluminum foil and cook the pork in the preheated oven for 1-1/2 hours. Pour off 2/3 of the liquid in the pan and spread the meat with the barbecue sauce and return it to the oven, uncovered, for another 1-1/2 hours. When the pork is done, it will shred easily with a fork. Test it, and if it's still a bit difficult to shred, return it to the oven for another 15 minutes and try again.

  5. When the meat is done, remove it from the oven and shred it with a fork. Slice the rolls in half, pile on the pork, and serve with creamy coleslaw .

  6. Yield: 6 servings Note: This can also be made with brisket of beef.

  7. Recipe Source: Cooking With the Firehouse Chef by Keith Young (Berkley Pub Group)

  8. Reprinted with permission.


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