We marinated our meat overnight.  The recipe says 8 hours or overnight.  Since the meat is Pork Shoulder - it can handle long periods of marinating.  I like to use the 2 gallon size zipper bags for jobs like this.

If you’re not accustomed to buying Pork Shoulder - it can often come as a HUGE piece of meat - like 4, 6, 8 pounds and above.  It’s very inexpensive at usually less than $2 per pound.  And it’s a perfect cut of meat for pressure cooking and slow cooking - so I keep it in the freezer all the time!  If you want to see more recipes that specifically use Pork Shoulder - Click Here for Pork Recipes and scroll down to the recipe listing index of Pork Shoulder.

So - if you’re like us and don’t regularly need to feed an army - here’s what I do --- when I get home from the store with my Pork Shoulder (or sometime the next day) - I get out my kitchen scale and start cutting the hunk of meat apart - I weigh it in 1 pound portions and seal it up tight, date it and pop it in the freezer. 

The 1 pound portion is more than enough for 2 people.  But the leftovers warm up very well and you can get quite creative - so I keep the amount at 1 pound.  If we’re having company over and having appetizers and side dishes, then I can decide if I want to keep it at 1 pound for 4 people (since there will be a bigger variety of food on the table) - or if I want to pull out an extra pound portion.

Most times with meals like this one where the sauce beckons to be sopped up with something starchy - I don’t adjust the sauce amounts.  Especially when it comes to using the pressure cooker because you have to have the right amount of liquid to create the steam that cooks the food so perfectly and quickly!

Ok - enough about that - Here’s the recipe:


  1. - 1 cup Jack Daniel’s  (or as in our case - other Whiskey of choice)

  2. - 2 (12 ounce) cans Coca-Cola (NOT Diet)  - or 24 ounces - we measured ours

  3. - 1 cup Ketchup

  4. - 1 Tablespoon Garlic Salt

  5. - 4 lbs boneless Pork Shoulder Roast  (shown is 2 lbs with the full amt. of sauce)

  6. - 2 large onions, coarsely chopped

  7. - 2 cups chicken stock  (I used water + chicken base - Better Than Bouillon)


In a large zipper-top plastic bag, combine the Jack Daniel’s, Coca-Cola, ketchup and garlic salt.  Add the pork to the bag, seal and refrigerate for 8 - 24 hours.

When you’re ready to cook:

Scatter the onions in the bottom of the pressure cooker and add the chicken stock.  Remove the pork from the marinade, reserving the marinade and arrange the meat on the top of the onions.  Lock the lid in place and cook the pork at HIGH pressure for 45 minutes (we did 35 minutes for (2) 1 pound portions).

Meanwhile, pour the reserved marinade into a saucepan and bring to a boil.  Reduce the heat and simmer while the pork is cooking.

When the pork is done, release the pressure naturally and remove the lid, tilting the pot away from you to avoid any escaping steam.  Transfer the pork to a cutting board, cover loosely with foil and allow it to rest 15 minutes before slicing (or chopping or shredding).

Skim off any excess fat from the cooking liquid in the pot and add 1/2 cup of the liquid to the glaze in the saucepan.  Remove any excess fat from the pork and brush it with some of the glaze.  Slice the pork 1/2 inch thick and arrange it on the serving platter.  Spoon some of the remaining glaze over the slices and serve the rest on the side!  YUM ++ another Pork Leftover Makeover coming soon!