RUM AND COKE PULLED PORK RECIPE - CHATELAINE

Rum and coke pulled pork recipe - Chatelaine image

Provided by @MakeItYours

Number Of Ingredients 15

1.25 kg bone-in pork shoulder, excess fat trimmed from blade roast
1/2 tsp salt
2 tsp canola oil
2 celery stalks, chopped
2 carrots, chopped
1 large onion, chopped
2 - 3 jalapeños, chopped
2 garlic cloves
1/2 tsp allspice
1/2 cup gold rum
2 cups cola
1 1/2 cups low-sodium chicken broth
2 bay leaves
1/2 tsp dried thyme
2 tbsp apple cider vinegar

Steps:

PAT meat dry with paper towels, then sprinkle with salt. Season with fresh pepper. Heat a large pot over medium. Add oil, then meat. Brown on all sides, about to 3 min per side. Transfer to slow cooker insert. ADD celery, carrots, onion, jalapenos and garlic to pan. Cook, stirring often, until brown, about 6 to 8 min. Stir in allspice, 1 min. Add rum. Using a wooden spoon, scrape up any brown bits from pot bottom and cook, 1 min. Scrape mixture into slow cooker. Add cola, broth, bay leaves and thyme. Cover and cook on low until meat is very tender, 8 hours. Remove pork to a cutting board. STRAIN sauce into a large frying pan. Discard vegetables and any fat from sauce. Boil liquid, stirring often, until reduced to 3/4 cup, 20 to 25 min. Stir in vinegar. Using 2 forks, shred meat. Combine with sauce. Serve this pulled pork recipe over rice or on buns.