Using Coke, Dr Pepper & Root beer in crock pot ?

Super_Dave wrote:

GordonThree wrote:
Oh well

Whether it is needed or not, I agree that Coke provides an acid that breaks down meat tissue. The sugar is generally syrup which adds flavor to the meat.

Granted, Coke (and any soda) has an acid and acid can breakdown the meat tissue which could be helpful as a "marinade".

BUT, the acid concentration is pretty low in sodas since it is listed pretty low on the ingredient list (citric acid typically) and the top highest concentrations are water and sugar (ingredients are listed in order of most to least and most soft drinks contain water, then corn syrup, then citric acid as the top three with water as the most).

This unlike a lot of marinades which typically have a much higher concentration of acid in the form of vinegar and much less sugar.

Additionally most marinades are applied before cooking by soaking for an hr or two or even overnight in the fridge.

I could see the use of a soda might be helpful tenderizing if you are roasting in an oven at a higher temp for a shorter time AND have applied the soda marinade several hrs before cooking than a slow cooker.

Slow cooking in a crock pot seems to do a perfectly fine job of tenderizing pretty much anything I have put into it.. Even have done stuffed round steaks (full size round cut 1" thick with homemade stuffing and rolled together) and nothing is much tougher than a round steak but yet after 6-8 hrs on low it is fall apart tender..

So, once again, when slow cooking soda drinks really isn't added for tenderizing, it is more about adding an extra flavor..

If you have only slow cooked with soda drinks in a crock, try it without, doubt you will ever notice any difference in tenderness..

The only thing you might notice is the lack of sweetness which would kind of hide some of the natural meat flavor..

I am not a big fan of sweet rubs or marinades, I like to let the meat flavor shine on it's own.