What represents American cooking better than barbecue?
That was the theme chosen by the American parents in charge of the food for our school’s annual International Night gala in Milan, Italy several years ago.
But when I was asked to help prepare the food, I was like, “um, I don’t really do the whole barbecue thing.” So a friend of mine passed me this recipe for pulled pork and I’ve cooked it like this ever since. Because not only was it a hit with the international community, it was a hit with my family!
The recipe calls for 5 1/2 pounds of pork, which is enough to feed Patton’s army with leftovers, so feel free to scale it down.
But really…4 ingredients plus a pork loin roast? Stop it. Yes, seriously.
You want your liquid to cover about half of your pork roast. You can cut the roast down into quarters if you need to fit it in your pot. Plus it helps speed up the cooking time. I was in no rush today, so I threw it in whole.
Then just put a lid on the whole thing and let it simmer on low heat for 5-6 hours. Here’s the pork after about two hours:
When you notice the meat is starting to break apart easily with a fork, bring the heat up to medium for about a half hour.
Use two forks to shred the meat:
And that’s it!
Enter the era of “sliders,” and well, you can serve this on any roll or bun you like. Look for Hawaiian sweet dinner rolls.
Yes, this can be adapted to cook in your crockpot!
- 5½ pound pork loin roast
- 3 cups cola (not Diet)
- 3 cups ketchup
- 3 cups pineapple juice
- 3 tablespoons soy sauce
- Combine all ingredients in a dutch oven and place the pork roast inside.
- Simmer over medium heat until bubbling, and then reduce heat to low.
- Cover the pot and let simmer 5-6 hours.
- When you notice the meat is easily starting to break apart with a fork, raise heat to medium for about 30 minutes.
- Shred pork with 2 forks and serve on dinner rolls or sliders.