I use coke and Dr Pepper every now and then. Coke is pretty good in brisket and Dr Pepper is good in pulled pork.

Mexican bottles of coke with sugar are on the shelves of Kroger's and Publix here...

quote:

Dr Pepper is good in pulled pork

That's interesting. Thank you.

Should be reminiscent of Peruvian fruit bats, which I liked a lot. Not much meat there but the tiny claws doubled-up nicely as toothpicks.

quote:

Originally posted by mark_a:

Mexican bottles of coke with sugar are on the shelves of Kroger's and Publix here...

You can get it at Sam's. Its much cheaper if you buy it by the case. At Kroger, its really expensive to just buy a single bottle.

quote:

Originally posted by jehzsa:
One thing my friend mentioned is that Coke breaks down the connective tissue. All chunks are therefore tender.

The citric acid would do that. If you over-do it the meat becomes mush.

I made a "Swineapple" once. Hollowed out pineapple with BBQ boneless pork ribs inside wrapped in bacon. I pre-cooked the rib meat, then stuffed the bacon-wrapped pineapple and smoked it just long enough to cook the bacon so the meat wouldn't break down.

It tasted great, however, the leftovers were basically unedible the next day, the citric acid had turned the pork inside to mush.

Wonder how Coke would work as a basting for bbq chicken? Maybe mix with bbq sauce and baste. Has anyone tried something similar?

quote:

Originally posted by jehzsa:
Fricasseed in Coke, Strambo?


No shit?

Hopefully not.



.

my MIL makes a damned good Pork Barbacoa with a can of Dr. Pepper in it.