Ingredients
- 2 about 2kg pork roast (I got one piece shoulder and one piece butt)
- 2 pressed garlic cloves
- 3 small onions sliced thinly
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp Pimenton de la Vera (or cayenne pepper), ground
- 1 tsp liquid smoke
- 3 cans of Coca-Cola (or enough to cover the meat; if it doesn't turn the pieces a few times)
- a pinch of salt
- barbecue sauce
Preparation
Step 1
Soften the onions in some oil in the crock pot. Place the meat in the pot, add in the garlic, pepper and Pimenton de la Vera, the liquid smoke and the Coca-Cola. Set the meat on low heat and cook for 8-10 hours. When ready, remove from the pot, remove bones and trim fat. Use a fork to begin pulling the pork apart. You can serve the barbecue sauce mixed in. I preferred to serve it with a little of the cooking liquid mixed in to keep it moist and drizzled the sauce on top.
The result was delicious, exactly how I imagined it, although I might add a little salt next time I make it (so I included it in the ingredients - you know, to contrast the sweetness). Of the two pieces I preferred the shoulder as it is a fattier cut (which made it more tender) with a more complex flavor, but both were fall-apart soft.