This is a recipe from Dad, but I'm posting it on his behalf because we haven't gotten him converted to the whole blog thing. We're working on it.
Coke Roast Pork
Ingredients:
pork roast - shoulder, or any cheap cut is fine, because the coke tenderizes it
onions and carrots to taste
1 pkg dry onion soup
1 can cream of mushroom soup
1/2 bag frozen peas
1 can coke (regular or diet)
Note: we used about a 5 pound roast, to feed 6, and there was a lot left over. Because you're cooking it in a wet medium, it doesn't shrink.
1. Slice the veggies and place in the bottom of the slow cooker.
2. Sear pork on all sides in a hot pan on the stovetop. This seals in some of the juices and flavor. Place it in the cooker.
3. Pour onion soup mix on top, spoon mushroom soup on top, pour coke over all.
4. Cook on high until done - 4-6 hours. Timing and temp can be adjusted - we often put it in before church on high, then turn it down to low when we get home.
5. Can add fresh rosemary sprigs when you turn the temp down, or add mushrooms. I use the rosemary as sprigs so it can be removed prior to eating. Fresh rosemary from your Arizona backyard is preferable!
6. When pork is done, remove to a pan. Add frozen peas (as many as you want) to the now voluminous liquid in the pot.
7. Dissolve about a half cup of corn starch in some cold water, then stir into the liquid. Turn the slow cooker to low. The corn starch thickens the liquid into a nice gravy - can add more corn starch to taste. Cook until peas are warm.
8. Ladle out veggies, separating them from the gravy.
Garlic could be part of this dish as well.
Q: Where did you get this recipe?
A: From a Coke cookbook. There is one! We have one! This is nice because the coke tenderizes the pork so nicely. The coke taste completely disappears. And this is all the liquid you need.
Bonus:
Served this with Mary Ann's Cole Slaw:
1 slaw mix kit
1/2 cup or so craisin (cranberry raisins)
sliced toasted almonds
1/2 cup mayo (or Miracle Whip) if needed
Mix. Chill. Eat.
