- 5 pounds pork butt or shoulder
- Salt and freshly ground black pepper
- Vegetable oil, for searing
- 2 cloves garlic, chopped
- 1 large white onion, medium diced
- 1 jalapeno, chopped
- 1 (2 liter) bottle cola
- 1 cup cooked black beans
- 1 red onion, julienne
- 2 green onions, sliced thin on the bias
- 1/2 cup cilantro leaves
- 1/2 cup Spanish extra-virgin olive oil
- 1 jalapeno, julienne
- 1 bag tortilla chips, optional
Preheat the oven to 350 degrees F.
To prepare the pork, slice the pork into manageable 1-inch thick pieces. Season with salt and pepper. In an ovenproof pan, add the oil and sear the pork on all sides until a golden brown crust has formed. Remove the pork from the pan and add garlic, onion and jalapeno. Saute until tender and add cola. Bring to a boil, and put the pork into the cola. Transfer to the oven and braise for at least 1 hour or until the pork is fork tender. Remove from the oven and allow to cool at room temperature. Do not remove pork until cool.
To make the seasonings, shred the room temperature pork. Toss the pork with the black beans, and 1/2 of all of the ingredients. Season with salt and pepper, to taste, and transfer to a serving dish. Take the remaining ingredients, combine them in a mixing bowl, season with salt and pepper and place them onto the pork as a garnish. Serve with tortilla chips.
Cook's Note: You may use canned cooked black beans for this recipe.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.