Sweet and tangy Asian flavors permeate this colorful pork shoulder roast that is gently simmered in Coca-Cola, pineapple juice, hoisin sauce and soy sauce until it is so tender it separates it into shreds. With hints of ginger, Chinese five-spice powder and red pepper flakes, this is a succulent main course for a fiesta. You might add baby corn and sugar snap peas as well. Serve over Chinese noodles or steamed rice.


  • 1 Cup Coca-Cola (at room temperature)
  • .5 Cup hoisin sauce
  • .33 Cup soy sauce
  • 2 Tablespoon toasted sesame oil
  • 1 Tablespoon coarsely chopped garlic
  • 1 2-inch piece fresh ginger, sliced
  • 1 3-3 1/4 lb pork shoulder roast, well trimmed (consider removing from the refrigerator about an hour ahead of cooking)
  • 2 Teaspoon Chinese five-spice powder
  • 1 Teaspoon coarse salt
  • 1 Cup scallions, including green parts (cut in 2-inch lengths, plus sliced scallions to garnish)
  • .5 green bell pepper (cut into 1-inch cubes, about ¾ cup)
  • .5 red bell pepper (cut into 1-inch cubes, about ¾ cup)
  • 1 8oz. Can cubed pineapple, undrained
  • 2 Tablespoon cornstarch mixed with a little water
  • freshly ground black pepper
  • red chile oil (optional)


  • Total Time: 3 hr 10 min
  • Prep Time: N/A
  • Cook Time: 3 hr 10 min
  1. In a slow cooker, stir the Coca-Cola, hoisin sauce, soy sauce and sesame oil together. Add the garlic and ginger. Rub the Chinese five-spice powder and coarse salt evenly over the pork. Add the meat to the slow cooker, turning to coat evenly. Cover and cook on high until the liquid begins to simmer, about 20 minutes. Adjust the heat down to slow/low and continue cooking for 2 ½ hours. About an hour before the meat is done, stir in the scallions, bell peppers and pineapple. When the meat is tender, remove and tent with foil. When cool enough to handle, remove the bone and cut into cubes. Meanwhile, skim any fat from the surface, stir in the cornstarch, add black pepper and chile oil, if using, and taste to adjust the seasonings. Return the meat to the slow cooker and reheat, if necessary. Serve garnished with sliced scallions.