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@Arducius
I attempted pork in coke over the weekend. Having heard about it a couple of times and found a simple recipe (put pork in coke and cook) I though it was worth a bash. How wrong I was. It just tasted like coke and pork which, by the way, is not very nice at all. Needless to say I was most displeased and with a house full of hungry friends I needed to pull it back.
To rescue the meat I resorted to my tried and tested dry rub (1 tea spoon of paprika, chilli flakes, cayenne pepper, salt, pepper, garlic powder, cumin, and half a mug of sugar) dried off the meat and rubbed all over with dry rub mix and put in the oven at 200 for an hour to get a good crispy bark.
Then chopped an onion, fried off in oil and added some of the coke-meat juice from the first cook (it didn't really have much coke flavour, just meaty goodness), Lea & Perrins, the remaining dry rub, and a tin of chopped tomatoes, mixed and reduced to make BBQ sauce.
Moment of truth... Pork comes out of the oven and tastes about a million times better. Served with aforementioned BBQ sauce and roast veg and compliments received.
One good think about the coke was that it kept the meat nice and moist for the second cook. Next time I think a similar approach could be used, but finding a better alternative to coke. I'll probably try cider but other suggestions welcome.