pork shoulder, coke and bbq sauce

[mamaLou13]

I am just posting to say THANK YOU to whoever told us about that recipie I didn't use the coke as it would have been too sweet for dh but i used a bottle of reggae reggae bbq sauce and topped with water.... mmm hmmm wat a hit! bloody lovley! thanks again!

CAn you post the recipe please?

Doctor Pepper also good or Cherry Coke, full fat.

sharond101 It was quite brief but very easy.
Just get a pork shoulder joint , put it in the slow cooker, add a whold bottle of reggae reggae bbq sauce and top up with water until meat is covered. cook on low for 8 - 9 hours. Then you can make a gravy by using the juice and adding abit of bisto ! mmm it was deeelish! The original version is paul newmans bbq sauce with a can of full fat coke instead of water. (that would make a sweeter version) but imo it is very sweet anyway. I served with potatoes and veggies. Massive hit with dh and dd. hope u enjoy it as much as we did!

This recipe also works really well with a gammon joint and the cola - the sweetness of the coke takes away the saltiness of the gammon and I'm not ashamed to say I could sit and eat a whole joint of this in one sitting!!

Any meat joint cooked in a slow cooker for 8-9 hours is bloody gorgeous though, and yes, you HAVE to use the left over juices for the gravy - quite simply, it's the law!!!!

Will definitely try this. Does the meat just flake away when tugged with a fork?

Did you have to brown the pork first? And how much water did you put in?

no don't need to brown and just cover the meat with water. Yes it just flakes away ... quite hard to pick up as it just falls apart

Oh god I'm STARVING now

Need flaky roast beef/gammon/pork .....

Do you take the fat off the pork? I'm cooking this today!

Keep the skin on as the marinade and roasting should produced tasty crackling. I score mine first with a really sharp knife (stanley knife works well) in a diamond criss cross. This gets the marinade deep into the flesh. You can also stud the skin with whole spices by pushing them into the intersection between the cuts. The traditional spice used was cloves but that doesn't taste so good with the Coke. Try chunks of star anise.

Think it was me who posted the recipe!

Glad you liked it - it lasts 10 minutes in this house before all that is left is scrapes at the bottom

Coconutty yes just pour the coke and sauce over t and put the lid on

Yes midnighthag, take the skin off

Nigella's recipe in 'Nigella Bites' is-

www.nigella.com/recipes/view/ham-in-coca-cola-171

You don't need to soak pork shoulder. Nigella removes the gammon/ham skin but with shoulder, again this isn't necessary but you can if you prefer. or roast the skin separately to get crackling!

Roast the pork and it's applied marinade/coating according to your joint weight instructions. The recipe I've posted is really to tell you what she does regarding the marinade. So ignore the rest.

Nigella saves the marinade/roasting liquor for a stock base for Cuban Black Bean Soup.

Here it is-

www.cookstr.com/recipes/south-beach-black-bean-soup.

Enjoy!

I didn't keep the skin on

For anybody who enjoys this style of cooking, I can recommend these cook books as I own them, trust the recipes and they are all such interesting reads in themselves-

The Glory Of Southern Cooking by James Villas
The Welcome Table by Jessica B Harris
Soul Food by Joyce White
It's All American Food by David Rosengarten
Shuck Beans, Stack Cakes & Honest Fried Chicken by Ronnie Lundy
My Mother's Southern Kitchen by James Villas
Miami Spice by Steven Raichlen
Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme
Latin American Cooking by Elisabeth Lambert Ortiz
Welcome To Juniors! The Juniors Restaurant Cookbook
The Pastry Queen by Rebecca Rather
Mama Dip's Kitchen by Mildred Council
The Taste of Country Cooking by Edna Lewis
Memoirs Of A Cuban Kitchen by Mary Urrutia Randelman & Joan Schwartz
The Gift Of Southern Cooking by Edna Lewis and Scott Peacock

Here are some good Cuban recipe websites-

www.tasteofcuba.com/cubanrecipes.html

cubanfood.blogspot.com/

You can do either regarding skin. Basically when cooking with skin on, it needs scoring with a sharp knife to get the flavour in and get the skin really crackling and crunchy. If you are using country style salted ham or gammon then you can take the skin off. I often remove the skin then roast it alongside or afterwards to get good crackling. It's up to you.

Yes - but you're not going to get crackling in the slow cooker.

Last time I did this, I tried the black bean soup recipe but with more beans so that it was more like Boston baked beans - they looked disgusting but tasted sublime. :-)

I roast the crackling. I do not use a slow cooker BTW, I roast the pork/ham in the oven as per the old style American way.

Yes, the Black Bean Soup doesn't look particularly edifying but take the plunge-it tastes so good in an earthy way. A good squeeze of lime juice lifts it up and I serve it with heated, blistered soft wheat tortillas to dunk in alongside soured cream, guacamole and pico de gallo.

Don't think you would get crackling in a slow cooker as you need a high temp. I cut the fat off and it was fine. It means the gravy is less greasy. Does every one else find that the joint gets a lot smaller during cooking?