Cola Braised Wild Boar Shanks with Peanut Gremolata

Larry White

Cola Braised Wild Boar Shanks with Peanut Gremolata
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There aren't many instances in which you hear of a culinary dish being inspired by a drink, especially one of this nature. What is this magical drink I speak of? The Southern classic combination of cola and peanuts. These southerners aren't just taking a drink after munching on the salty legumes, they’re actually pouring the peanuts into their cola before drinking. According to The National Peanut Board, the drink was created sometime around the 1920's, when packaged shelled peanuts began showing up at filling stations where Coca-Cola was already being sold. 

So how did I come up with the idea of putting together a main course? In the South we are known for loving all things pork. We’ve also been known to braise pork in cola and glaze holiday hams with it. So that combination was a no-brainer for me. The peanuts came into play from the southern cocktail mentioned above and from my love of Thai and Peruvian cuisine, in which the combination of pork and peanuts are seen in various dishes.

Cooking and Serving Notes:

Serves 2 to 4 people


For the Cola Braised Wild Pork

For the Toasted Peanut Gremolata


For the Pork

Preheat your oven to 350 degrees F. In a deep sided pan or dutch oven, heat the oil over medium-high heat. Season the pork with salt and pepper. Sear the pork on all sides until nice and brown. Add the remaining ingredients. If the liquid isn’t covering between ½ to ¾ of the pork, add a little water or cola.

Cover tightly with a lid or aluminum foil. Cook for 2 to 3 hours or until fork tender. While the pork is braising, make the gremolata. 

For the Gremolata

Place all of the ingredients in a food processor or blender. Pulse until you have a coarse mixture. You don't want a puree, you're looking for a chunky mixture. Pour the mixture into a bowl. Season with salt and pepper to your liking and mix to combine. If you don't have a food processor or blender, you can chop all of the ingredients with a knife and mix them together in a bowl.

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About the author

Larry White

Larry White is a hunter, avid outdoorsman and former restaurant chef whose life revolves around food and being in wild places.

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