Cherry Cola Pulled Pork
Total time
- 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
- 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.
- In a large pan heat the olive oil over high heat. Brown the pork on all sides, about 4 minutes per side.
- Place the browned meat in the slow cooker and pour in the cherry cola and apple cider vinegar. Add in the two bay leaves.
- Cover and set the slow cooker for 6 hours on high or until the pork is fork tender and coming apart.
- Once cooked, carefully transfer the pork to a cutting board. Shred the pork using two forks, and discard any fat.
- Place shredded pork on top of 2 corn tortillas, then top with sliced radishes, cotija cheese and chopped cilantro.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/cherry-cola-slow-cooker-pulled-pork-tacos/
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