RAGIN CAJUN COCA COLA PULLED PORK

Liberally rub the pork shoulder all over with the Ragin’ Cajun Spices to fully coat.  This can be done up to 2 days in advance of cooking (or just before).  Bring the seasoned pork to room temperature for at least 1 hour before cooking.

Preheat oven to 325 degrees.

Heat the olive oil in a large (5-6 quart) Dutch oven.  Place the seasoned pork in the hot oil and sear on all sides for 3-4 minutes per side until a mahogany-colored crust forms all over.  Remove the pork from the pot and set aside.

Add the onions, peppers, garlic, salt, and cinnamon to the pan drippings and cook, stirring frequently, for 2-3 minutes until the veggies are fragrant and begin to soften.  Add the salt and half of the cola, scraping up any brown bits off the bottom and sides of the pan with a spatula.

Place the pork back in the pot and nestle it between the onions and peppers.  Add as much of the remaining cola to the pot until it comes ¾ of the way up the pork roast.  Bring to a boil.  Cover the pot and bake for 2 ½ hours.

After 2 ½ hours, remove the pork from oven and flip it over in the pot.  Cover and place it back in the oven for an additional 40-60 minutes until the pork is falling apart when you poke it with a fork.

Gingerly remove the pork from pot and set aside in a large bowl.

Skim any excess fat off the top of the liquid in the pot and bring it to a boil over medium high heat on the stove.  Dissolve the corn starch in the water and add it to the pot along with the apricot preserves.  Bring the sauce back to a low boil and cook, whisking until the preserves are melted into the sauce and the sauce thickens to coat the back of a spoon.  Add the pork back to the pot and shred it into bite size pieces with 2 forks.  Toss in the sauce to coat.

Serve the pork in sandwiches, tacos, on pizza or nachos, or just eat it straight out of the pot!!  Soooo goooood!!

The sandwich in the photo is topped with melty pepper jack cheese and pickled onions and cucumbers on a brioche roll!