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Updated March 23, 2016.
This straightforward slow cooker pork recipe is extremely popular and quite simple. It is made from a completely cooked pork, brown sugar and mustard, and cola. You can utilize either light or brownish sugar within the glaze for that recipe.
In case your pork isn't fully cooked, make certain it reaches the minimum safe temperature of 145° F (63° C). Also, make certain the pork you purchase will fit easily inside your slow oven. Begin to see the tips and variations for ideas and flavor variations, including instructions for any pineapple-capped pork along with a variation around the mustard glaze.
Ingredients
- 1/2 cup brown sugar, packed
- 1 teaspoon dry mustard
- 1/4 cup cola (Coca-Cola, Dr. Pepper, etc.)
- 1 fully cooked pork, about four to five pounds bone-in or three to five pounds boneless
- whole cloves, optional
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Preparation
Combine brown sugar and mustard in a tiny bowl blend well. Moisten the mix with only enough cola to create a smooth paste. Reserve the rest of the cola and hang aside.
Score the pork with shallow slashes inside a gemstone pattern. Rub pork using the brown sugar paste mixture. If preferred, insert whole cloves in every "X" within the gemstone pattern.
Place pork within the slow oven and add some remaining cola.
Cover and prepare on high for one hour.
Continue Studying Below
Turn the slow cooker to low and continue cooking the pork for 7 to 9 hrs longer. Baste the pork about one hour before it's done.
A completely cooked pork is completed if this reaches a temperature of 140° F (60° C). In case your pork isn't pre-cooked, the minimum safe temperatures are 145° F (62.8 °C). If you're unsure, make use of an instant-read food thermometer placed in to the thickest area of the pork (not touching bone).
A bigger pork might be cooked inside a large slow oven. Prepare for one hour on high, then eight to ten hrs on low.
Tips and Variations
- Pineapple-Capped Cola Pork Place several pineapple slices over the top of pork, securing all of them with toothpicks. If preferred, stick a cherry in the center of each pineapple slice with increased toothpicks.
- Add two tablespoons of freshly squeezed lemon juice (or orange juice) for citrus flavor.
- Switch the dry mustard with 1 heaping teaspoon of Dijon mustard or perhaps a favorite gourmet mustard blend.
- Add 1/4 teaspoon of ground cinnamon towards the glaze mixture for a little spice.
- For any bigger pork inside a large slow oven, the glaze might be bending.
