Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.
This recipe is so versatile for entertaining because it can be served in so many different ways. It's comfort food that is easy to serve and pleases the masses. Shredded Pork Serving Variations: Shredded Pork Salads (my favorite): Serve the shredded pork over toasted corn tortillas with romaine lettuce, fresh cilantro, pico de gallo, pinto beans, lime wedges, and dressed with a creamy tomatillo dressing, recipe follows. Serve with a quick coleslaw on the side as well, recipe follows. Shredded Pork Sandwiches: Serve the shredded pork on toasted potato buns. Shredded Pork Tacos: Set up a taco bar featuring guacamole, sour cream, pico de gallo, cilantro, lime wedges, cotija cheese, etc. Works well for a casual party atmosphere.
Recipe courtesy of Kelsey Nixon
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