Cherry Cola Bbq Pulled Pork Recipes

CHERRY COLA BBQ PULLED PORK

Steps:

• Mix together spices in a small bowl. Rub spices on the top and sides of the tenderloin.
• Place pork in a crock pot. Using a basting brush, coat the outside of the tenderloin with bbq sauce. Pour cherry cola over the top of the tenderloin. Cola should fill up the crock pot, covering the bottom half of the tenderloin.
• Cook on low in the crock pot for 7-9hrs.

CHERRY COLA BARBECUE PORK

Steps:

• In a small bowl, stir together salt, chili powder, garlic powder, pepper, and coriander. Season pork with spice mixture. Cover and refrigerate for at least 1 hour or overnight.
• Preheat oven to 450°.
• In a large Dutch oven, place pork and cherries. Bake for 45 minutes. Reduce oven temperature to 325°. Add cola; cover with foil, and cut small vents in foil. Bake until fork-tender and a meat thermometer inserted in thickest portion registers 185°, about 2½ hours more. Remove from Dutch oven, and let stand for 15 minutes. Using 2 forks, shred pork, discarding fat and bones; reserve cooking liquid.
• In Dutch oven, bring cooking liquid, ketchup, brown sugar, Worcestershire, and mustard to a boil over high heat. Cook, stirring occasionally, until thickened, about 20 minutes. Add pork to sauce, tossing to coat. Serve on buns with Pickled Red Onions and pickle slices.
• In a small enamel-coated Dutch oven, bring all ingredients to a boil over medium-high heat. Cook for 1 minute; remove from heat, and let cool completely. Cover and refrigerate for up to 5 days.

CROCK POT COCA-COLA PULLED PORK

Steps:

• Place roast in a 5 quart crock pot. Season with garlic, onion, black pepper and cayenne pepper. Add liquid smoke and pour in Coca-Cola until it reaches nearly the top of the roast (or covers it depending on the cut of meat).
• Set Crock Pot on low heat and cook for 8-10 hours.
• When ready to serve, remove roast from Crock Pot to a platter. Remove any bones and trim all fat. With a fork, begin "pulling" pork apart into thin shreds. Add barbecue sauce and fold into meat.
• Serve pulled pork on a burger bun or on its own.
• Note: If preparing this dish for a potluck, pour 1 cup of Crock Pot liquid into a measuring cup and discard the remainder. Then return pulled pork to Crock Pot, set on warm or low heat setting, add 1/2 cup of reserved liquid (to keep the meat from drying out) and cover until ready to serve. If the meat is in the Crock Pot for more than one hour, add more liquid as needed for moisture.

CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.

PERFECT BBQ PULLED PORK

Steps:

• Bring the pork to room temperature. Place the pork and Coke in the slowcooker.
• Set to low and cook for 5 hours. Do not be tempted to remove the lid as this will cause the temperature to drop.
• Take off the lid. Remove onto a plate. 'Pull' the join using two forks. It will form shredded pork very easily.
• Return the pork to the slowcooker. Pour over the barbecue marinade and cook on high for 45 minutes to 1 hour.
• Serve on burger buns with coleslaw and salad.

SWEET CHERRY COKE BARBECUE SAUCE

Steps:

• combine all ingredients in a saucepan and bring to a boil.
• reduce heat and simmer for 1 hour, stirring occasionally.