Cola Braised Pork Stew
Warm, hearty, and irresistibly savory, this Cola Braised Pork Stew is the ultimate comfort food with a flavorful twist. Tender chunks of pork shoulder are slow-simmered to perfection in a rich, savory-sweet broth made from cola, soy sauce, and a hint of brown sugar. Infused with garlic, onion, and bay leaves, and packed with hearty carrots and potatoes, this dish delivers an ideal balance of sweetness and umami. Perfect for cozy family dinners or entertaining guests, this stew is as visually stunning as it is delicious, served steaming hot and garnished with fresh parsley. With just 20 minutes of prep time and a set-it-and-simmer approach, it’s an easy yet impressive meal to pair with crusty bread or fluffy rice for a crowd-pleasing finish.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 2-inch chunks)
- 2 tablespoons oil (vegetable or olive)
- 1 medium yellow onion (peeled and diced)
- 4 cloves garlic (minced)
- 2 cups cola (not diet soda)
- 2 cups low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 medium carrots (peeled and sliced into rounds)
- 3 medium potatoes (peeled and cut into chunks)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork chunks with salt and pepper and sear them in batches until browned on all sides. Transfer the browned pork to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Stir in the tomato paste and cook for 1-2 minutes until it coats the onions and garlic evenly.
Pour in the cola, chicken broth, soy sauce, and brown sugar, stirring well to combine.
Return the seared pork to the pot, along with the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer for 1 hour, stirring occasionally.
After 1 hour, add the carrots and potatoes to the pot. Stir to combine and continue to simmer, covered, for another 45 minutes to 1 hour, or until the vegetables are tender and the pork is falling apart.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Remove and discard the bay leaves. Garnish with chopped parsley before serving.
Serve the stew hot with crusty bread or over steamed rice, if desired.
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 4898 mg | 213% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 92.1 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5935 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
