It was fantastic. It did make the meat really tender and it mixed really well with the spices and it gave the meat a nice taste that wasn’t too sweet at all. And it did, when I first threw it in the pan, smell a little like a Chinese dish, so that made me wonder how many more Chinese restaurants, on top of the one where the waiter told me, use it as a tenderizing trick.
But I have to say, I was most surprised by how much it seemed to accentuate and compliment the garlic and chili powder. I didn’t use more of those two spices than the cumin or black pepper, but I could really taste them. Not in an overpowering way, but just like something in the Coke really brought those flavors to the forefront.
Anyway, I highly recommend it. The only thing I would warn you about, though is that, if you get a little of the marinade in your pan, it will foam up when it gets hot in a kind of alarming fashion.