Cola isn’t healthy – it is one giant sugar bomb. My lovely husband and I are fully aware of that.

Still, we do like a little drop of cola every now and then. Only as a treat, of course, we mainly drink sparkling mineral water.

Why am I telling you this? Well, Harry likes to try out new things in the kitchen. And sometimes, he has done so by accident. 😄

My hubby once told me about an incident when he wanted to make a salt-crusted roast but accidentally rubbed the meat with sugar instead. And then ended up surprised that the roast still tasted really good. 🤣

So, we thought why not use cola when cooking a roast? The meat wouldn’t turn out too sweet if rubbed well with spices and herbs beforehand. The sweetness of the sauce could be balanced with a dash of lemon juice, if necessary.

Well, what can I say? Our Coke Roast turned out delicious. 😋

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What we need:

• 1½kg (3¼lbs) pork
• 1000ml (2pt) cola
• 200g (7oz) onions
• 300g (10½oz) carrots
• 400g (14oz) celery
• 2 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp sweet paprika
• 1 tsp thyme
• 2 sprigs of rosemary
• Olive oil

How to do it:

• Slice the onions into rings.
• Wash and slice the carrots.
• Peel and slice the celery.
• Compose the salt, black pepper, sweet paprika and thyme.
• Rub the mixture all over the meat.
• Pour a little olive oil into a roasting tin and sear the roast on all sides.
• Arrange the onions, carrots, celery and garlic powder around the roast.
• Pour the cola evenly over the roast and the vegetables.
• Place the sprigs of rosemary on top of the roast.
• Place the covered roasting tin in the oven at 190°C (375°F) for 2 hours.
• Remove and carve the meat.
• Pour the liquid through a sieve into a saucepan. If necessary, thicken with sauce thickener and season to taste.

We like our roast with bread dumplings and red cabbage. 😋