I've found a couple of recipes on the internet, but wondered if any grapes have a tried-and-tested recipe they'd recommend.
I've got a 1.2Kg pork shoulder joint and plenty of cola.
I've got a 1.2Kg pork shoulder joint and plenty of cola.



I thought they were just messing about until I learned it was a bona fida recipe.
Coke with an extra couple of tablespoons of molasses is good too. I usually take the skin off my gammon before tying it together with string, saves glazing it after cooking.
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