Oh, y’all. Do you ever have one of those weeks? This was for me. Sunday to Sunday packed with beautiful and terrible ~ it took it’s toll on me. Doesn’t real life do that sometimes? I’m entirely grateful my friend, Ronne, came to the rescue with this delicious BBQ post for 52 Sunday Suppers.
At our home, you can be certain of two things: 1) cantaloupe will always be served with salt and pepper (it’s a Southern thing that’s been passed down at least four generations), and 2) great meals with friends and family will always include meat (it’s a Texas thing that makes my husband smile).
Now before you worry too much about the marriage of Pepsi and pork, let’s praise the virtues of soda pop in recipes. Like Dr. Pepper Cupcakes and Seven-Up Biscuits. Mmmm.
In this recipe, the acid in the soda pop tenderizes the meat, and the sugar caramelizes beautifully as the pork is grilled. The smoky sweet-tart barbecue glaze works well on both pork ribs and pork loin. Yes, I’ve grilled both. In a single weekend. By request. That’s the sign of a great recipe. The marinade and sauce also work well on grilled chicken, if you have a family who wants to mix things up a bit (just reduce the marinade time to 4-6 hours).
Soda Pop Pork: (makes 2 racks of pork ribs or one 3-3.5 pound pork loin)
Place pork ribs or trimmed pork loin in a large resealable plastic bag, and add a 2 liter bottle of cola mixed with 2 T. minced garlic. Let brine in soda for at least 24 hours. When ready to cook, remove pork and discard cola.
Cranberry Ginger BBQ Glaze: 1 cup cranberry juice * 1/4 cup orange juice * 1/4 cup lime juice * 3 t. chopped fresh ginger * 1/2 cup diced onions * 1 clove garlic, minced * 1 cup catsup * 1 can whole berry cranberry sauce * 2 T. red wine vinegar * 2 T. chipotle powder * Dash of salt * 1 t. black pepper
In a medium saucepan, add juices, garlic, onions and ginger, and bring to a boil. Reduce heat and simmer until liquid has reduced by 1/3. Add remaining ingredients and continue to simmer until cranberry sauce has been incorporated well. If desired, pour sauce into a blender or food processor and mix until smooth.Grill pork until meat thermometer registers 155. Brush barbecue glaze on pork during the last 20 minutes of cooking. Reserve a small amount for drizzling and dipping (for those who want just a bit more). Let pork rest for 10 minutes before serving.
PS. Be sure to check out 52 Sunday Suppers collaborator, Kristin’s blog. Her balsamic strawberry recipes for salad and dessert are the perfect compliment to Soda Pop Pork.
And if you haven’t liked the 52 Sunday Suppers Facebook page, stop by and say hi! That’s where we update menus weekly.
ronne’s soda pop pork