Jack and Coke Pulled Pork is a take-off on the popular cocktail that is a big hit at parties and sports gatherings. The barbecue sauce is made separately and goes together in a matter of minutes. Make up a batch to keep in the refrigerator to use with other meats, poultry, and even fish.
Plan at least a day ahead to marinate pork loin. The entire recipe may be made in advance and reheated when you need it.
Jack and Coke Pulled Pork Recipe
5 to 6 pounds boneless center cut pork loin or pork shoulder (remove shoulder back fat), sliced in half at its widest
For the Marinade:
4 cups cola, Dr Pepper®, black cherry soda, or root beer
1 cup Worcestershire sauce
2 Tablespoons cider vinegar
12 cloves garlic, chopped
1 Tablespoon Tabasco® sauce
2 teaspoons celery salt
For the Jack and Coke BBQ Sauce:
1 cup ketchup
2/3 cup cola
1/3 cup Jack Daniels® Whiskey
1/4 cup Frank’s Hot Sauce®, or other hot sauce of your choice
2 Tablespoons honey
1 Tablespoon soy sauce
Goya Adobo® seasoning or kosher salt, to taste
6 kaiser rolls
Salt and pepper
Marinate the Pork:
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.
Preheat the oven to 350 degrees F.
Make the BBQ Sauce:
Combine the ketchup, cola, whiskey, hot sauce, honey, soy sauce, and adobo seasoning or salt to make the barbecue sauce.
Roast the Meat:
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.
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.
Yield: 6 servings
• This recipe may also be made with brisket of beef.
Recipe Source: “Cooking With the Firehouse Chef” by Keith Young (Berkley Pub Group)
Reprinted with express permission.
Jack and Coke Pulled Pork Recipe Photo ©2020 Unsplash