Pulled Pork & Coke

MeatosBanditos

I have seen a few posts in recent weeks (I'm sure it goes back further than that too) about people mixing up their pulled-pork with a can of coke.

Would someone be able to shed some light on the reason for doing this?

I enjoy sugar and carbonation as much as anyone and would love to try this next weekend.



Thanks

fishlessman

for some unknown reason it makes frozen pork or reheated pork taste fresh. i tone it down abit with either using less or watering it down with low sodium chicken broth, but it does work great. i even add some to vacuum packs before freezing.

Pork Butt Mike

I been using a can a coke in my pulled pork all the time, with that little bit of sugar in it makes a real great taste and also keeps the pork moist. The good thing about pulled pork you can add and experiment with different herbs and sauces. Here is a link on what I do. http://www.bbqcamper.com/BBQ-Pulled-Pork.php

vidalia1

It gives your leftover or frozen pork a moist, fresh taste. I start with 1/2 can and add more gradullay until it is moist. Sometimes that is a whole can sometimes not....

RRP

I frequently suggest that, but always take it further to let people know that it should be Coca-Cola Classic, not any flavored ones nor diet and heaven forbid NEVER pepsi! Occasionally our brethren from the South chime in and say they use RC down there.

thirdeye

Coca Cola is popular because it adds moisture, a little sweet but is totally disguised. Apple juice is similar. I did a survey for an article on my cookin' site and asked folks for their favorite reheating liquids for barbecued meats....Here it is:

Reheating Liquids For Barbecue - A Survey

A lot of us have leftover barbecue. Hey, if you don't have leftovers you must not be cookin' enough .... Okay, even if you don't have leftovers, I know some of you cook a day ahead, like for a party or to take some Q to work. I like to make extra so I can vacuum seal small amounts for lunches or just a sandwich. I want it to be as close to just-off-the-pit as I can get. Several months ago I began taking a poll about liquids that folks use when reheating barbecue. Well, I sure learned a few things and got some insight into some popular trends too. Thanks everyone for giving up your secrets....

Below is a summary of the information I collected. Some information is from my cookin' notes, some from interviews, podcasts, cookbooks or magazine articles as well replies to the poll question I posted on 3 Q sites. The most popular responses are listed first in each list. Some responses mentioned a pinch of this or a splash of something like Worcestershire. These things were omitted. Likewise I did not break down specific brands of BBQ sauce.

Cooking juice was mentioned often. This generally referred to juices collected in the foil during the resting period, not juices collected if meats were cooked in foil or in pans. De-fatting the juice was not mentioned very often, the exception was de-fatting juices when meats were COOKED in pans or foil. Coca-Cola & apple juice are used a lot, both straight and as an added ingredient. When BBQ sauce is used it is usually thinned out with another liquid. Mostly it is to add flavor, but some adjust the thickness to make the pulled or chopped meats "sticky" so they hang on a bun better. Vinegar + water (or apple cider) + cayenne, one of my favorites, was not mentioned as often as I thought it would be. Sprite was only mentioned once. The reasoning is that the citrus adds some "brightness" to the product. Only about 25% of folks added more dry seasonings or rub after pulling the beef or pork.

PULLED PORK
Apple juice + cooking juice
Apple juice + chicken broth
Coca-Cola
Apple juice + cooking juice + cider vinegar
Coca-Cola + chicken broth
Coca Cola + BBQ sauce
Apple juice
Apple juice + cider vinegar
Dr. Pepper + cooking juice
RC Cola + sauce
Cider vinegar + water
Vinegar + water (or apple cider)
Fruit nectar
Pineapple juice + sauce
Sprite

BRISKET
BBQ sauce + cooking juice
Beef broth + BBQ sauce
BBQ sauce + water
Coca-Cola + cooking juice
Coca-Cola
BBQ sauce + beer
BBQ sauce (1/3) + Beef stock (2/3) + some cooking juice to taste
Beef broth + Au Jus mix
Beef broth + red wine

BBQ BEEF (chuck or clod)
Beef broth + BBQ sauce + cooking juice
Cooking juice + BBQ sauce
BBQ sauce + Coca-Cola
Beef broth + BBQ sauce
Beef broth + Coca-Cola
Beef broth + coffee
BBQ sauce (1/3) + Beef stock (2/3) + some cooking juice to taste
BBQ sauce + Apple juice
Beef broth + BBQ sauce + cider vinegar to taste
Coca-Cola

thirdeye

Hey Ron,

If you have access to it (most likely in a Latin market) pickup a bottle or two of Mexican Coca Cola. By Mexican I mean produced and bottled under licence in Mexico. It will be in glass bottles and easily identified. It's made with cane sugar and on top of having a different type of "sweet", I think it has a stronger base flavor too.

It's a good adder to making sauces and might be worthy of a comparison with Classic Coke for reheating.

RRP

I just stumbled onto that product a few weeks ago. It was in the grocery store amidst the hot sauces and when I saw $1.89 for one bottle I just laughed and put it down! I wonder with it being made with cane sugar if I personally might find it too sweet, but maybe I'll try it.
BTW it's your prime rib and my au jus on the menu here for Saturday!

MeatosBanditos

Wow! Thanks for all the great responses! You've more than answered my questions and I will certainly give it a go. I'll even use 'real coke' since I personally like Pepsi more. I will be cooking the pork butts this weekend and freezing them for the following weekend, so I'll probably use the advice to put a little in the bag before I freeze.

Thanks again!

thirdeye

John,

A good tip is partially freeze some Coke in a shallow tupperware container, then pop it out and break into small pieces. Add the pieces to the bags before sealing. This reduces any of the coke getting sucked into the vac sealer.

Dimple's Mom

Our Costco is carrying it now! (Washington State)

MeatosBanditos

Thanks thats a good idea thirdeye. I do plan on vacuum sealing it too.

John

emilluca

Maybe this would be a better topic. I seldom freeze anything that I am going to use in 14 days if it is cooked or uncooked if I have used a food saver device and bag.
I place cooked butt meat in a bag seal it throw it into the fridge in portion sizes I use for meals. I open them as I need them. Most times I will boil in bag if all is ready.
Fresh foods I seal and take out of the fridge and cook.
Obviously I have not died from food poisoning.
Everyone needs to do what they are confortable with. I feel 21 days is a good length of time in a food saver bag just in the fridge.
I would not worry about a cook let the protien cool down and place in bags and seal
E

MeatosBanditos

That's a good thought E. I would prefer to leave it in the fridge if possible. Maybe I"ll try that since it will be in a foodsaver bag. It's just gotta last a week for me and that shouldn't be a big deal. I have also used boiling water to warm the food up, that works really well I believe.

Thanks

eatbbq

I can see where that would work great. Has anyone used Coke Classic(only Classic) as a marinade? I have used it for baby backs and it is great. The CO2 and the acidity of the Coke really tenderizes the meat and probably adds some sugar and flavour value. The best complements I have had on ribs is when I marinated it in some Coke Classic along with some other things(spices, onion, garlic, mustard) for 24 hours prior to smoking them.