Crock Pot Pulled Pork (Printer-Friendly)
Succulent pulled pork cooked low and slow with a smoky rub, cola, and BBQ sauce for deep, mouthwatering flavor.
# What You'll Need:
→ Meat
01 -
4 to 6 pounds bone-in pork shoulder roast
→ Seasoning
02 -
¼ cup pork rub (blend of garlic powder, red pepper flakes, paprika, black pepper, mustard powder, salt, brown sugar)
→ Liquids
03 -
1 can Dr Pepper soda (12 fl oz)
04 -
1 tablespoon hickory liquid smoke
→ Condiments
05 -
1 bottle barbecue sauce (store-bought or homemade)
# Steps to Follow:
01 -
Rinse the pork shoulder and pat dry thoroughly. Generously rub the pork rub all over the meat until fully coated.
02 -
Place the seasoned pork shoulder into a 6 to 8 quart slow cooker fitted to the size of the roast.
03 -
Pour the can of Dr Pepper and the hickory liquid smoke evenly around the pork, avoiding washing off the rub.
04 -
Cover and cook on the low setting for 8 to 10 hours, until the meat becomes tender enough to shred easily.
05 -
Remove pork from the slow cooker, discard excess liquid if desired. Remove bone and shred pork using two forks, trimming away any excess fat. Optionally, chop shredded pork into smaller pieces with a sharp knife.
06 -
Place shredded pork on hamburger buns and add desired amount of barbecue sauce per sandwich. Alternatively, return pork and sauce to the slow cooker and warm for 20 to 30 minutes before serving.
# Extra Suggestions:
01 -
Avoid using more than 1 tablespoon of liquid smoke to prevent overwhelming flavor.
02 -
Store leftovers in a sealed container with some cooking juices to maintain moisture for up to 3 days refrigerated.