A flavorful and tender pork roast slow-cooked with a cola-based sauce, perfect for a hearty meal.
Season the pork roast generously with salt and ground black pepper.
Let the pork roast sit for a few minutes after seasoning to allow the flavors to penetrate.
Place the seasoned pork roast into the slow cooker.
Ensure the pork roast is centered in the slow cooker for even cooking.
Pour the cola over the pork roast and sprinkle the dry onion soup mix on top.
Use a spoon to spread the soup mix evenly over the pork roast.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
Avoid opening the slow cooker during cooking to maintain a consistent temperature.
Once cooked, remove the pork roast and set it on a serving platter.
Cover the pork roast with foil to keep it warm while preparing the gravy.
Pour the cooking liquid from the slow cooker into a saucepan and skim off any fat.
Use a fat separator for easier removal of fat from the liquid.
Bring the cooking liquid to a boil and season with salt, pepper, and a dash of Kitchen Bouquet.
Taste the liquid and adjust the seasoning as needed.
Mix corn starch with a small amount of water to create a slurry, then whisk it into the boiling liquid.
Stir continuously to prevent lumps from forming in the gravy.
Cook the gravy until it reaches the desired consistency, then serve it alongside the pork roast.
If the gravy becomes too thick, add a splash of water or broth to thin it out.
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