Soy and Cola-Braised Pork Shoulder

I've said it before and I'll say it again.  I love to braise a pork shoulder.  It's simple, economical and you end up with a wonderfully flavorful result that you can use in a variety of ways.

Here's yet another version that I have added to my repertoire.  It was a hit at our Halloween party last October.  And would probably be a hit at your Super Bowl shindig. We served it on little Hawaiian rolls with an Asian slaw.  It would also be good in tortillas with some carrot and cucumber pickled in a little rice wine vinegar.

Soy and Cola-Braised Pork Shoulder
From Cooking Light.
Makes 10-12 servings.

1 tablespoon dark sesame oil
1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
1/2 teaspoon kosher salt
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
2 cups cola (such as Coca-Cola)
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup lower-sodium soy sauce
1 cup diagonally sliced green onions
Preheat oven to 300°.

Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.

Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.