Soy and Cola-Braised Pork Shoulder

So I had this post nicely drafted, waiting for me to add a picture. Once I realized we ate the entire deliciousness without photographing any, I clicked to go ahead and publish this post. And then it disappeared into neverland.

It's never fun to retype something, so here's the short sweet dish on this dish. It's easy. It's delicious. We will make it again. (Oh, and it's one of the reasons I bought a Dutch oven.) Here's my rendition of this Cooking Light recipe.

Soy and Cola-Braised Pork Shoulder
1 Tbsp. dark sesame oil
3 1/2 lb. pork shoulder, trimmed
1/2 tsp. salt
1 Tbsp. minced fresh ginger
4 garlic cloves, minced
2 cups cola
1/2 cup teriyaki marinade
1/4 cup balsamic vinegar
1/4 cup soy sauce
Chives, to garnish

Preheat oven to 300°F. Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan, and saute 8 minutes, turning to brown each side. Remove the pork. Add the ginger and garlic, and saute 1 minute stirring constantly. Stir in the remaining ingredients except the chives. Bring to a boil. Return the pork to the pan, cover and bake for 1 hour 50 minutes.

Remove pork from the pan, and let stand 10 minutes. While pork is standing, skim fat from cooking liquid. Bring cooking liquid to a boil, and cook 15 minutes or until reduced to 2 cups, stirring occasionally. Shred pork, and toss with cooking liquid. Serve with green onions on either rolls or in tortillas with matchstick carrots and cucumbers. Makes 10 servings.