Soy and Cola-Braised Pork Shoulder

Serve this East-West-style pork stew on hamburger buns or Kaiser rolls with sliced cucumbers and carrots topped with rice vinegar. Or stuff it into Asian-style taco tortillas with sliced cucumber and carrots.
Preheat the oven to 300°.Preheat a roasting pan over medium-high heat. Pour the oil into the pan. Sprinkle the pork evenly with salt. Add the pork to the skillet; saute for 8 minutes, until lightly browned on all sides. Remove the pork. Add the ginger and garlic; simmer for 1 minute, stirring constantly. Add the cola and the next 3 ingredients (with soy sauce added); bring to a boil. Return the pork to the pan; cover. Bake at 300 ° C for 1 hour and 50 minutes or until tender, turning occasionally. Remove the pork from the pan and let it stand for 10 minutes. Chop the pork with 2 forks. Remove the fat from the cooking liquid.Place the skillet on medium-high heat; bring the cooking liquid to a boil. Cook for 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine the pork and 3/4 cup sauce in a bowl; toss to coat. Sprinkle green onions on top. Serve the pork with the remaining 1 1/4 cups sauce.