Soy and Cola-Braised Pork Shoulder w/ New Potatoes

Dinner Tonight:  Soy and Cola-Braised Pork Shoulder and New Potatoes


Another of the Cooking Light, October Issue, must try recipes. Pictures or words can't describe what a delicious recipe this is. The sauce is unbelievable and the Pork Shoulder absolutely DELICIOUS! This is another recipe where you have to give yourself some time to prepare it but it's worth every minute it takes. This is the first time I had used Hoisin Sauce and between this and the Soy Sauce it gave it just the right kick.

I served the Pork Shoulder as an Open Face Sandwich, using an Aunt Millie's Thinwich Bun, and topped it with the Sauce along with a side of boiled halved New Potatoes that I seasoned with Sea Salt and Ground Black Pepper. I think this is now one my best and favorite recipes. For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfait.

Ingredients

    1 tablespoon dark sesame oil
    1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
    1/2 teaspoon kosher salt
    1 tablespoon minced peeled fresh ginger
    4 garlic cloves, minced
    2 cups cola (such as Coca-Cola)
    1/2 cup hoisin sauce
    1/4 cup rice vinegar
    1/4 cup lower-sodium soy sauce
    1 cup diagonally sliced green onions

Preparation

    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.

David Bonom, Cooking Light
OCTOBER 2011

http://www.myrecipes.com/recipe/soy-cola-braised-pork-shoulder-50400000115811/