Slow-braised with sweet and savory sauce
Cola meat is a true comfort food: hearty, slightly sweet, and wonderfully tender. Slowly braising it in a Dutch Oven allows the flavors of cola, onions, and spices to meld into an intense sauce.
Ideal as a party dish – easy to prepare and versatile. Optionally, a shot of Metaxa can add extra depth.
Ingredients (for 3–4 people)
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750 g pork neck
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4 onions
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3 tbsp ajvar (mild or hot)
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80 ml Metaxa (optional)
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200 ml broth
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500 ml cola (classic, not diet)
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1 tbsp tomato paste
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1 tsp paprika powder
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½ tsp marjoram
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a dash of hot sauce or Tabasco
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Clarified butter or oil for searing
Preparation in the Dutch Oven
1. Preparation
Cut pork neck into large cubes.
Halve onions and cut into half-rings.
Preheat Dutch Oven.
2. Sear the meat
Heat some clarified butter or oil in the hot Dutch Oven.
Sear the meat in batches until it gets color.
Season with salt, pepper, and paprika powder.
Remove meat.
3. Prepare the base
Sauté onions in the residual fat until translucent to lightly golden brown.
Add tomato paste and roast briefly.
Optionally, deglaze with Metaxa and reduce briefly.
Stir in ajvar.
4. Braise
Pour in broth and cola.
Add marjoram and some hot sauce.
Return the meat to the Dutch Oven.
Close the lid and gently braise for 60–90 minutes over medium heat until the meat is tender.
👉 Pork neck needs more than 30 minutes – it will only become truly tender with sufficient cooking time.
Add more liquid if necessary.
5. Finish
Once the meat is very tender, pull it apart slightly with two forks.
Mix with the sauce.
Season again to taste.
Side dishes
- Rice
- Potatoes or mashed potatoes
- Fries
- Burger or sandwich buns
Heat Tip
For braised dishes, mainly bottom heat is sufficient.
For briquettes:
👉 2/3 below
👉 1/3 above
Slow, constant heat ensures particularly tender meat.
Thanks for the recipe to the grill channel of MC.ELLISDA ́S OUTDOOR COOKING
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