It was just fabulous. As in seriously fabulous. As in make it again soon!
You could do this with chicken. I chose to use a big chunk of pork tenderloin, from a much larger pork roast that I got on sale. I chunked it up into three pieces and froze two for other uses.
The ingredients are pretty simple and it’s summer and grilling time, so get busy and heat up the grill, dinner is on the way.
- 1 cup Coke
- 1 cup brown sugar
- 1 medium onion, finely chopped
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 1/4 cup orange juice
- 1/4 cup ketchup
- 1/8 cup lemon juice
- 6 garlic cloves, minced
- 3 tablespoons oyster sauce
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 teaspoon red pepper flakes
- 2-4 lbs of pork shoulder or chicken thighs, cut into 1 inch cubes
- Wooden skewers, soaked in water for at least 30 minutes before use.
- Mix all the ingredients together and pour over the meat in a plastic bag. Marinate in the fridge for several hours, better overnight if possible.
- Place them on wooden skewers, touching but not packed.
- Place on a hot grill.
- Take the marinade and place in a saucepan and heat to a boil, and then continue at a soft boil reducing to a more syrupy consistency.
- Baste the meat as it cooks on the grill, at least a couple of times. Let it get really crispy around the edges, caramelizing the sauce.
SERVES: 2 lbs should serve 8 easily
NOTES: I haven’t tried it with chicken but it should work fine. You can also do this in the oven. I would said 425° on a roasting pan, probably on a rack for 30 minutes. Check for doneness.
SOURCE: Serious Eats
- Test Kitchen: A Filipino spin on pulled pork (victoriaadvocate.com)