Cola Braised Pork Shoulder

This tender pork shoulder provides the perfect blend of sweet and savory flavors.

Serves: 6Prep: 10 minutesCook: 3 hours 30 minutesTotal: 3 hours 40 minutesDifficulty: Medium

Serves: 6


  • 2 tablespoons olive oil
  • 4 pounds boneless pork shoulder, tied
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 white onions, peeled and sliced
  • 3 garlic cloves, finely chopped
  • 1 tablespoon tomato paste
  • 1⁄3 cup balsamic vinegar
  • 1⁄4 cup brown sugar
  • 2 bottles (12 oz.) Coca-Cola® of Mexico
  • 2 cups KNORR® Granulated Chicken Bouillon, prepared
  • 2 bay leaves
  • Tradewinds® Tea


  • Preheat oven to 300˚F.
  • In Dutch oven over medium heat, warm oil. Season pork with salt and pepper. Sear pork on all sides until brown, about 15 minutes. Set pork aside.
  • Add onions; sauté until soft and translucent, about 5 minutes. Add garlic; sauté until fragrant, about 1 minute. Stir in tomato paste.
  • Deglaze pan with vinegar. Stir in sugar until dissolved. Add Coca Cola®, bouillon and bay leaves.
  • Return pork to Dutch oven; bring to simmer and cover. Transfer to oven; cook 3 hours or until tender.
  • Transfer pork to plate; remove twine. Cover.
  • Strain onions from sauce. Using a ladle, skim surface of braising liquid to remove fat.
  • Set saucepan over medium heat; bring to rapid simmer. Reduce sauce by a half, about 15 minutes. Add onions.
  • To serve, slice pork shoulder and spoon over with sauce. Pair with Tradewinds® Tea.