Recipe courtesy of Scott Leibfried
Pulled Pork
- Level: Intermediate
- Yield: 15 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 480
- Total Fat
- 30
- Saturated Fat
- 7
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 24
- Cholesterol
- 78
- Sodium
- 697
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
Pork Preparation:
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
Pork Seasonings:
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
Directions
- 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.