Name: Cola-Braised Pork Roast
Prep time: 20 min
Cook time: 45 min
Yield: 6 Servings
Ingredients: 1 tsp salt; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp black pepper; 3 to 4 pounds pork shoulder roast (trimmed and cut into 2- to 3-inch pieces); 1 tbsp vegetable oil; 1 can cola (12-ounce, not diet); 3/4 cup beef broth; 6 potato buns (split and toasted); 2 cups deli cole slaw; dill pickle slices; bottled barbecue sauce

Cola-Braised Pork Roast

By :Meredith OperationsCorp

Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022).

Course

Snack

Difficulty

Difficult

Browse Category

Snack

Duration

65 Minutes

Cooking Technique

Instant Pot

Main Ingredient

Black Pepper, Deli Cole slaw, Pork Shoulder, Potato Buns, smoked paprika, Vegetable oil

Keyword

braised pork roast, can cola, deli cole slaw, instant pot

Home Category

snack

Prep Time

20 Minutes

Cook Time

45 Minutes

Servings

6 Servings

Ingredients

1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp black pepper
3 to 4 pounds pork shoulder roast trimmed and cut into 2- to 3-inch pieces
1 tbsp vegetable oil
1 can cola 12-ounce, not diet
3/4 cup beef broth
6 potato buns split and toasted
2 cups deli cole slaw
dill pickle slices
bottled barbecue sauce

Course

Snack

Difficulty

Difficult

Browse Category

Snack

Duration

65 Minutes

Cooking Technique

Instant Pot

Main Ingredient

Black Pepper, Deli Cole slaw, Pork Shoulder, Potato Buns, smoked paprika, Vegetable oil

Keyword

braised pork roast, can cola, deli cole slaw, instant pot

Home Category

snack

Prep Time

20 Minutes

Cook Time

45 Minutes

Servings

6 Servings

Ingredients

1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp black pepper
3 to 4 pounds pork shoulder roast trimmed and cut into 2- to 3-inch pieces
1 tbsp vegetable oil
1 can cola 12-ounce, not diet
3/4 cup beef broth
6 potato buns split and toasted
2 cups deli cole slaw
dill pickle slices
bottled barbecue sauce

Instructions

In a large bowl stir together the salt, cumin, paprika, and pepper. Add pork cubes and toss to coat.
Place a 6-qt Instant Pot on Saute setting. Add oil. When oil is hot, add pork, in batches if necessary. Cook until browned. Add all pork to pot. Add cola and broth. Lock lid in place. Set on High Pressure to cook 45 minutes. Turn off Instant Pot and let stand for 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
Remove pork from liquid. Shred pork using 2 forks. Divide into three portions. Place two portions in airtight containers. Drizzle each with some of the liquid to moisten. Cover and chill up to 5 days.
Add enough remaining liquid to remaining pork portion to moisten. Serve in buns topped with coleslaw, pickles, and barbecue sauce.

Tip for Pork and Pot Stickers:

Place a 6-qt Instant Pot on Saute setting. Add 1 Tbsp vegetable oil. When oil is hot, add 1 pkg frozen, 16-oz stir-fry vegetables. Cook 5 to 6 minutes or until tender, stirring occasionally. Stir 1 pkg frozen potstickers,10-oz, thawed, and one pork portion with liquid. Heat through. In a small bowl stir together 3 Tbsp Asian sweet chili sauce and 4 tsp reduced-sodium soy sauce. Stir into pork mixture. Serve topped with chopped roasted cashews or peanuts. If you like, serve with hot cooked rice. Makes 4, 1 1/2-cup servings.

Tip: White Pork Chili:

Place a 6-qt Instant Pot on Saute setting. Add 1 can hominy, 15-oz rinsed and drained, 1 can pinto beans,15-oz rinsed and drained, 1 can reduced-sodium chicken broth (14.5-oz) , 1 cup salsa verde, one pork portion with liquid, 1 can chopped green chiles, 4-oz, and 1 tsp ground cumin to pot. Heat through. Top with chopped fresh cilantro. Serve with corn bread, if desired, and sour cream. Makes 4, 1 1/2-cup servings.