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Slow Cooker Coke Pulled Pork

Pork shoulder rubbed with spices, slow-cooked with Coke and BBQ sauce until falling apart — from Jen

Section
Meats
Source
Jen
Cook
High 5–6 hrs · Low 10 hrs
Serves
A crowd

Ingredients

  • 3–5 lb pork shoulder roast (pork butt)
  • 12 oz Coke
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp kosher salt
  • 1 bottle BBQ sauce
Pork butt = shoulder: Despite the name, pork butt is the upper shoulder — the best cut for pulled pork. It has enough fat to stay moist through the long cook.
BBQ sauce timing: Half goes in with the Coke at the start; the rest goes in after shredding. The sauce absorbs into the meat during the final 30-minute low simmer.

Directions

  1. Remove any thick slabs of pure fat from the outside of the roast.
  2. Whisk all spices together (onion powder, garlic powder, black pepper, kosher salt) and rub evenly over the entire surface of the roast.
  3. Place roast in slow cooker.
  4. Pour Coke over the roast. Add half the bottle of BBQ sauce and mix together around the pork.
  5. Cover and cook on high for 5–6 hours, or on low for 10 hours, until meat is basically falling apart.
  6. Remove pork from slow cooker. Remove and discard any bones.
  7. Shred meat using two forks.
  8. Return shredded meat to the slow cooker with all the reserved cooking juices.
  9. Add the remaining BBQ sauce. Add additional juices and sauce as needed so the sauce absorbs into the meat a little. Mix well.
  10. Set on low, cover, and cook for 30 more minutes before serving.
Serving: Pile onto buns with coleslaw, or serve straight from the slow cooker as a crowd-pleaser. Keep warm in the slow cooker on the lowest setting through a party.