Simple Pork Adobo with Mexican Coke
Tender Pork Shoulder in a sweet, savory, tangy Mexican Coca-Cola adobo sauce. Choose a gentle Stovetop braise or the Pressure Cooker method, then reduce the sauce and serve over Cilantro-Lime Rice.
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Calories: 1276kcal
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Paper Towels (For Drying)
- 1 Stainless Steel Skillet
- 1 Lid
- 1 Pressure Cooker (Optional)
Ingredients
Pork and Sauce
- 2.5 LB Wild Fork Boneless Country-Style Pork Shoulder Ribs Cut into roughly 1 inch chunks
- About 2 tablespoon Neutral Cooking Oil
- 1.25 C Mexican Coca-Cola
- ⅔ C Kikkoman Less Sodium Soy Sauce
- ⅔ C Unseasoned Rice Vinegar
- 3 Cubes Wild Fork Frozen Crushed Garlic
- 1 teaspoon Whole Black Peppercorns
- As Needed Water For the Stovetop method only
- Up To 3 tablespoon Additional Rice Vinegar Optional; add to taste
To Serve
- Wild Fork Frozen Cilantro-Lime Rice To serve; prepare according to package directions
Instructions
Prep and Brown
- Cut the Pork into roughly 1 inch chunks and pat dry with Paper Towels. Leave unseasoned before searing.2.5 LB Wild Fork Boneless Country-Style Pork Shoulder Ribs
- Heat a Stainless Steel Skillet over medium to medium high heat. Add Oil shortly before the Pork and sear in uncrowded batches until golden brown. Remove the Pork.2.5 LB Wild Fork Boneless Country-Style Pork Shoulder Ribs, About 2 TBSP Neutral Cooking Oil
- Check the pan. Deglaze nicely browned fond with a splash of the measured Coke. If Oil or fond is burnt, discard it and wipe the pan clean instead.1.25 C Mexican Coca-Cola
- Add the remaining Coke, Soy Sauce, Rice Vinegar, Frozen Crushed Garlic, and Whole Black Peppercorns. Return the Pork to the sauce.2.5 LB Wild Fork Boneless Country-Style Pork Shoulder Ribs, 1.25 C Mexican Coca-Cola, ⅔ C Kikkoman Less Sodium Soy Sauce, ⅔ C Unseasoned Rice Vinegar, 3 Cubes Wild Fork Frozen Crushed Garlic, 1 TSP Whole Black Peppercorns
Choose One Cooking Method
- Stovetop: Bring to a gentle simmer. Cover with the Lid slightly ajar and cook approximately 1 to 2 hours, until fork tender. Check periodically and add a splash of Water only if needed to prevent the sauce drying out.2.5 LB Wild Fork Boneless Country-Style Pork Shoulder Ribs, As Needed Water
- Pressure Cooker: Transfer the browned Pork and all sauce ingredients to a Pressure Cooker. Cook on HIGH pressure for 20 minutes. Allow about 7 minutes of natural release, then release the remaining pressure according to the cooker instructions. Check tenderness. Time to reach pressure is additional.2.5 LB Wild Fork Boneless Country-Style Pork Shoulder Ribs, 1.25 C Mexican Coca-Cola, ⅔ C Kikkoman Less Sodium Soy Sauce, ⅔ C Unseasoned Rice Vinegar, 3 Cubes Wild Fork Frozen Crushed Garlic, 1 TSP Whole Black Peppercorns
Finish and Serve
- Remove the tender Pork. Transfer the sauce to a wide Skillet, or uncover the Stovetop pan, and boil to reduce until slightly thicker and still spoonable.
- Taste the sauce. If desired, add Additional Rice Vinegar 1 tablespoon at a time for more tang, up to 3 TBSP. Return the Pork to the sauce.2.5 LB Wild Fork Boneless Country-Style Pork Shoulder Ribs, Up To 3 TBSP Additional Rice Vinegar
- Prepare Cilantro-Lime Rice according to package directions. Spoon the Pork and sauce over the Rice and serve.Wild Fork Frozen Cilantro-Lime Rice
Video
Nutrition
Calories: 1276kcal | Carbohydrates: 42g | Protein: 151g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 463mg | Sodium: 6662mg | Potassium: 3037mg | Fiber: 2g | Sugar: 27g | Vitamin A: 66IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 12mg
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