As much as I would love to claim ownership of this recipe a search on Google shows there are plenty of people who have beat me to it, I just adapted it to use what I had to hand;
1 pork hock (Jarret)
2 roughly chopped onions
Put all of the above in your slow cooker, the meat needs to be covered so don’t use all the cola if not needed.
Put your slow cooker on High and cook for 3 hrs
In a covered pan on the stove 3hrs
In the oven at 180c for 4hrs.
After cooking, throw away the liquid.
4 Tablespoons of honey
2 tables Golden sugar
1 tablespoons of Balsamic vinegar
Mix to a paste
Criss cross the pork and spread the honey mix over the top.
Then put in the oven at 200c till the pork is golden brown.
Allow to rest, then remove the meat from the bone, eat hot or cold.
Delicious with Rosies Pepper and chili jam.
Enjoy with a dry Rhone Rosé