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Marble Surface

Cola Braised Pulled Pork


 



Serves 8-10

 

3 pounds Pork butt

¼ cup Pro Seasoning BBQ

1 teaspoon Pro Seasoning All Purpose

3 Tablespoons Dijon Mustard

3 cups Cola (Coke, Dr. Pepper, Cherry Coke)

1 Sliced Small Yellow Onion

¼ cup Apple Cider Vinegar

½ cup Ketchup

1 Tablespoon Liquid Smoke

Method of prep:

 

Rub the Pork Butt with Pro Seasoning BBQ.  If you have a grill, preheat it to 400 degrees and brown the outside of the pork butt.  If not, set the pork but in a roasting pan and roast at 400 degrees until the entire outside of the pork butt is golden brown and crispy (about 30 minutes flipping the pork butt over at 15 minutes).  Next, remove the pork butt from the pan and add all the remaining ingredients, mix thoroughly.  Place the pork butt into the braising liquid.  Cover the pan with plastic wrap, making sure that the wrap is not hanging over the edge.  Next, cover the wrap with foil, making sure to completely cover the plastic wrap.  Don’t worry, the wrap won’t melt as long as it is covered by the foil.  This is a Pro Tip, the plastic wrap creates a seal and allows the butt to steam as it braises. 

Drop your oven temperature to 325 degrees and cook for 3 hours.  Remove the butt from the oven and open the sealed pan.  Be careful, the steam will burn you!  Test to see that the butt is ready to shred by tugging on it with a pair of tongs.  If it shreds, let the butt rest for 30 minutes and then shred.  If it still needs to cook longer, rewrap with plastic wrap and foil and place it back in the oven for another 30 minutes to an hour. 


Remove the pork butt from the braising liquid. Degrease the liquid by using a ladle or large spoon to scoop the fat from the top of the liquid. Place the liquid in a pot on the stove and reduce on medium heat while stirring for about 5-10 minutes. This should yield a thick BBQ sauce. Shred the pork and drench with sauce.


Serve on a toasted roll with a big dollop of coleslaw!

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