Carol's Cherry Coke Pulled Pork
pork shoulder, cut into 6 large chunks
salt and freshly ground black pepper
garlic, roughly chopped
parsley stems, tied with string
2Pat the pork dry with paper towels and season with salt and pepper.
3In a large Dutch oven, heat the olive oil over medium high heat and working in batches brown the meat on all sides until a golden brown crust forms.
4Transfer the pork to a plate. To the pan add the onion, celery, carrot and sweat until softened, 5-7 minutes.
5Add the garlic and sweat another 2 minutes.
6Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor.
7Sprinkle with the flour and cook cook another 2 minutes to cook off it's raw flavor.
8Whisk in the wine and reduce it by half.
9Return the pork to the Dutch oven then stir in the beef broth, parsley stems and bay leaves.
10Add the Cherry Coke if liquid does not come up to the top of the pork. Do not cover the pork with liquid.
11Cover the pan and place it in the oven to braise until the meat is fork tender.
12Taste and season with more salt and pepper, if needed.
13Pull meat apart, to create pulled pork sandwiches.