Bents Head Chef, Andy Hare, at home recipe!
Cherry Coke Pork Shoulder - a perfect recipe to try at home and achieve restaurant flavours.
- 1.2kg Pork shoulder joint from Honeywells Butchers
- 1 litre cherry cola
- 2 tablespoon black treacle
- 50ml Sunflower oil
- 100g dark brown sugar
- 4 tea spoon English mustard
- 2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 whole bulb garlic
Take half the cherry cola and mix with the oil, brown sugar, treacle, mustard, cayenne pepper & salt pepper. Pour over the pork joint with the whole garlic cut in half then leave to marinade overnight in the fridge.
After 24 hours place the pork along with the marinade into a covered oven proof dish cook low and slow at 120oc for 3 hrs 30 mins then remove the lid for a further 20 mins cooking.
Once removed from the oven strain out the cooking juices and leave the pork to rest for 20 mins Reduce the cooking juices in a sauce pan with the remaining 500ml of cherry coke until it forms a sticky glaze.
Next simply pull the pork shoulder joint apart with 2 forks removing any fat and then mix in the sticky cola glaze.
Now we are into BBQ season the pork tastes amazing finished off on your BBQ once slow cooked place onto a high shelf and keep basting with the sticky glaze for around 25 mins. Great served alongside some roasted sweet potato wedges finished with sour cream, jalapenos & lime zest and some butter glazed corn on the cob