Slow Cooker BBQ Pulled Pork
User Reviews
5
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Prep Time
20 mins
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Cook Time
11 hrs
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Servings
12
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Calories
217 kcal
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Course
Main Course, Dinner
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Cuisine
American
Slow Cooker BBQ Pulled Pork
Description
This recipe begins by creating a dry rub blending paprika, brown sugar, kosher salt, black pepper, cayenne, garlic powder, and onion powder, which seasons the pork shoulder thoroughly. The seasoned pork rests overnight to absorb flavors and form a crust.
Cooking in a slow cooker with cola and liquid smoke infuses the meat with sweetness and smoky aroma while breaking down connective tissues, resulting in tender, juicy pulled pork. The meat is shredded and combined with honey BBQ sauce and reserved cooking juices to reach desired sauciness.
The pulled pork pairs well with buns, coleslaw, pickles, or sides like potato salad and baked beans for a classic barbecue experience. Using pork shoulder or butt ensures sufficient fat for moistness throughout the long cooking time.
Storing leftovers in an airtight container extends shelf life, and the dish can be reheated gently to maintain tenderness. Homemade or quality store-bought BBQ sauces may be adjusted according to taste. The dry rub can be prepared in advance for convenience.
Ingredients
For Dry Rub
- ¼ cup brown sugar
- 1 ½ TB paprika
- 1 TB kosher salt
- 1 ½ TB black pepper freshly ground
- ½ tsp cayenne pepper
- 1 TB garlic powder
- 1 TB onion powder
For Pulled Pork
- 4-5 lbs pork shoulder or pork butt
- 2 cups cola or root beer
- 3 TB liquid smoke
- ¼ cup water
- 30-36 oz honey BBQ sauce depending on how saucy you want it (we like Sweet Baby Ray's)
Instructions
- Make dry rub by mixing first 7 ingredients together. This can be made days ahead of time and stored in an airtight container.
- Using paper towels, dry pork on all sides to remove all excess moisture. Press dry rub generously onto pork, on all sides. Wrap pork tightly in double foil and let sit overnight in fridge.
- Remove foil from pork and set evenly in slow cooker. Pour in 2 cups cola or root beer and 3 TB liquid smoke. Add 1/4 cup water. Cover slow cooker and cook on low for about 10 hours.
- Remove and shred pork. Reserve cooked pork juices into separate bowl and skim off fat. Put shredded pork back into slow cooker.
- Add in desired amount of BBQ sauce. Add as much of the reserved pork juices as desired. I use half or more. The meat will soak up a lot of the moisture. Once it is to your liking, cook on low another 30-60 minutes.
- Serve with buns, purple cabbage, red onions, coleslaw, or dill pickles.
Notes
- Use pork shoulder or butt; these cuts have enough fat for tender results during slow cooking.
- Apply the dry rub generously and let it rest overnight to build flavor and crust.
- Cola or root beer adds sweetness and acidity to tenderize the meat during cooking.
- Reserve cooking juices to moisten the pulled pork before reheating with BBQ sauce.
- Serve with buns, coleslaw, pickles, or classic barbecue sides for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 794mg | 33% |
| Potassium | 515mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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