Cherry Cola Slow-Cooker Pulled Pork Tacos

This perfectly flavored pulled pork is (what I believe to be) my finest slow-cooker recipe yet. The combination of sweet cherry cola blended with earthy cumin and spicy ancho chili powder brings these tacos to a new mouthwatering level.

Pulled pork may seem intimidating at first, but it’s one of those “set it and forget it” recipes. Before placing in the slow cooker, rub the pork down with the cinnamon, all spice, cumin, chili powder and garlic mixture. In a large pan, brown the pork on all sides over high heat. This added step will give the pork an amazing color and caramelized crust. Place the browned pork into your crock pot, completely cover with the cherry cola and let it cook low and slow until the meat is fall-apart tender.

The pork packs so much flavor that these tacos only require a few simple toppings. To assemble, add a few spoonfuls of pulled pork to a corn tortilla then top with cotija cheese, cilantro, red onion and thinly sliced radishes. Cotija is a strongly flavored and firm Mexican cheese that brings a salty and unique flavor while the radishes are surprisingly refreshing and add a delicious crunch to each bite.

Cherry Cola Pulled Pork

 

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Prep time

20 mins

Cook time

6 hours

Total time

6 hours 20 mins

 

Serves: 4-6 servings

Ingredients

• 2 pounds boneless pork shoulder or butt
• 4 tablespoons olive oil
• 2 tablespoons coarse sea salt
• ½ teaspoon cinnamon
• ½ teaspoon all spice
• 2 teaspoon ancho chili powder
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 12-ounce bottles cherry cola (sweetened with cane sugar)
• 6 cloves of garlic, peeled and smashed
• 3 tablespoons apple cider vinegar
• 2 thinly sliced radishes
• cilantro
• cotija cheese
• corn tortillas
• chopped red onion

Instructions

1. In a small bowl, combine the salt, cinnamon, all spice, chili powder, cumin and garlic. Rub the pork with the spice rub on all sides.
2. In a large pan heat the olive oil over high heat. Brown the pork on all sides, about 4 minutes per side.
3. Place the browned meat in the slow cooker and pour in the cherry cola and apple cider vinegar. Add in the two bay leaves.
4. Cover and set the slow cooker for 6 hours on high or until the pork is fork tender and coming apart.
5. Once cooked, carefully transfer the pork to a cutting board. Shred the pork using two forks, and discard any fat.
6. Place shredded pork on top of 2 corn tortillas, then top with sliced radishes, cotija cheese and chopped cilantro.

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