I Poured Coca-Cola Over This Pork Roast...

Remove skin and excess fat from the pork shoulder.

Score the pork shoulder to allow marinade to penetrate.

Roughly chop an onion for the marinade and add it to a food processor.

Add 1 teaspoon of dried oregano to the food processor.

Strip leaves from 2 sprigs of rosemary and add to the food processor.

Add a few pinches of salt and freshly ground black pepper to the food processor.

Add a whole head of peeled garlic to the food processor, removing the germ from the middle of the cloves.

Add 30 milliliters of yellow mustard and 250 milliliters of orange juice to the food processor.

Blend the marinade until smooth and taste for balance, adjusting as necessary.

Transfer the pork into a large bowl and pour the marinade over it, ensuring it gets into the scored areas.

Cover the bowl with plastic wrap and refrigerate for a few hours or preferably overnight.

Chop another onion, a few stalks of celery, and a large carrot into equal-sized pieces for the baking dish.

Place the chopped vegetables in the bottom of a baking dish.

Place the marinated pork on top of the vegetables and pour the remaining marinade over the pork.

Cover the baking dish with tin foil and place it in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit).

Cook the pork for 3 hours, basting every 30 minutes.

For basting, remove the tin foil and drizzle the marinade and drippings over the roast using a spoon.

Add 500 milliliters of cola across five bastings, drizzling about 100 milliliters each time.

After 3 hours, check the internal temperature of the pork; it should read 68 degrees Celsius (155 degrees Fahrenheit).

Remove the pork from the oven and let it rest for about 10 minutes before slicing and serving.

Equipment Needed

Spice Level: