INGREDIENTS:

• 1 kg. of skinless pork shoulder meat, trim off fat and cut into 2"x2" cubes
• 1 can of cola
• 1 clove of garlic
• 1 medium onion, chopped
• 1/4 c. balsamic vinegar
• 1/4 c. sherry
• 1/4 c. light soy sauce
• 2 tbsps. sugar
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 bay leaf
• 1/2 c. water
• 4 potatoes, peeled and cut into thick rounds
• 1 onion, sliced into thick rings

INSTRUCTIONS:

1. Put all the ingredients, except for the water, potatoes and onion rings, in a heavy pan or pot with lid. Mix well and leave to marinade for at least 30 minutes.
2. Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender.
3. When this happens, turn the heat up and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce. Pour  the 1/2 c of water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.
4. Fry the potatoes until cooked and golden. Fry the onions just until it starts to soften. It should still retain its shape.
5. To serve, lay the potatoes on a serving dish and spoon the asado over it. Top with the onion rings.