Cola-Braised Pork Roast


  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 3 to 4 lbs 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
  • 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.
  • 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.
  • 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.
Previous Next