Dr. Pepper Pork Roast

It’s Worth The Wait!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 9 hours

8-10 lbs. bone in pork shoulder
16 oz. Dr Pepper soda
1 1/2 cups ketchup
1 cup dark brown sugar
1/2 cup honey
1/2 cup soy sauce
1/2 onion, grated
1/2 cup Mirin, rice wine
3 cloves garlic, pressed
2 tsp ginger, grated
1 tsp pepper
2 tbsp corn starch
1/2 cup cold water
minced parsley for garnish
Cooking Tools
Disposable roasting pan
Aluminum foil
Medium mixing bowl
Medium sauce pan
Fine mesh strainer 

Preheat 350 Degrees F.  In a medium mixing bowl, add; Dr pepper, ketchup, brown sugar, honey, soy sauce, grated onion, pressed garlic, Mirin, grated ginger, pepper and whisk.  Place pork shoulder into the disposable roasting pan fat side up and pierce with knife all throughout the top and pour sauce on top pork.  Cover with aluminum foil and seal down the edges.  Place in oven and roast 9 hours, for the last hour of cooking, remove foil.  Once pork is cooked, strain all the cooking liquid into the saucepan and skim off excess fat.  Mix corn starch and water to create a slurry.  Pour slurry into into the cooking liquid, whisk and bring to a boil to thicken the sauce.  Serve pork with Smashed potatoes or rice and pour sauce on top.  Garnish with minced parsley.
Serves 8

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