Saturday, June 4, 2011
One of my favourite shows this winter/spring was "America's Next Great Restaurant." It was the ultimate reality show - food/cooking, business, design, and drama. While I didn't love the Grill'Billies, their "Cherry Cola" pulled pork intrigued me (Curtis Stone initially thought it would be disgusting, but then he loved it). Even though the show has been over for a while, I found myself still wanting to make the Grill'Billies pulled pork. All I knew about it was that it didn't have Cherry Cola in it, it had regular cola, fresh cherries, and possibly cherry preserves, so I winged the recipe from there. The sauce ended up being a bit thin, but I found that the sandwich didn't really need extra sauce, since the pork was so juicy and full of flavour. (I may have made a rookie error in cooking my pork in the marinade, but it still turned out to be amazingly delicious.) We loved these sandwiches!! Stay tuned for my Grandma's famous Coleslaw, which is what we served with the pulled pork. Use up the rest of the cherries with a Fresh Cherry Tart!
Cherry Cola Pulled Pork
Prep time: 15 minutes, Cook time: 5 hours
2 lbs. boneless pork loin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cola (I used Coke)
1 cup cherries, halved and pitted
1/2 cup cherry jam
1/4 cup ketchup
1/2 cup BBQ sauce
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon Chipotle in adobo
4 whole wheat buns
Rub the pork loin with salt and pepper. Place the pork loin in the pot of a slow cooker and turn the heat to low.
In a bowl, whisk together the cola, cherry preserves, ketchup, BBQ sauce, Worcestershire sauce, Dijon, and Chipotle in Adobo. Pour the marinade over the pork and add the fresh cherries to the pot. Cook for 5 hours. After the pork has cooked, shred the pork and let it sit in the sauce for about 5 minutes. Serve the pulled pork on whole wheat buns.