Updated Jan 16, 2019Chatelaine
bone-in pork shoulder, excess fat trimmed from blade roast
celery stalks, chopped
large onion, chopped
2 - 3
1 1/2 cups
low-sodium chicken broth
apple cider vinegar
- 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.
NutritionCalories 332, Protein 28 g, Carbohydrates 8 g, Fat 20 g, Sodium 439 mg.
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