Slow Cooker Pulled Pork

This easy slow cooker pulled pork is my go-to recipe whenever I want a meal that feels like comfort food but does not require much effort at all. With just five ingredients and a hands-off cooking method, you get juicy, flavorful pulled pork that everyone loves. It has been a staple at our family gatherings for years, and I always look forward to coming home to the amazing aroma wafting from the kitchen.

I first learned this recipe from my neighbor when I moved to Florida. Trying it for the first time was a revelation and now my family expects it for every summer get-together or casual Sunday supper.

Ingredients

• Pork shoulder or pork butt: lends melt-in-your-mouth texture thanks to its marbling look for even fat distribution and a bit of bone for maximum flavor
• Coke regular cola: flavors the pork and helps break it down pick a classic or experiment with Dr Pepper for a twist
• BBQ sauce: brings big flavor go with a favorite brand you trust I prefer a thicker sweet and tangy style like Sweet Baby Rays
• Garlic salt: adds a punch of savory taste opt for a high quality blend without anti-caking fillers
• Chili powder: introduces subtle warmth and color fresh or newly opened chili powder delivers the best aroma

Step-by-Step Instructions

Prepare the Pork:

If the pork shoulder has a thick cap of fat use a sharp knife to carefully trim away some of the excess or leave it on for extra moisture and flavor during cooking

Layer Ingredients in Slow Cooker:

Place the pork into the slow cooker with the fatty side facing up for best results this lets all the juices run through as it cooks sprinkle the garlic salt and chili powder evenly all over

Add the Coke:

Pour the Coke gently around the edges of the pork avoid pouring directly on top so you don’t rinse away any seasonings the Coke should partially surround but not submerge the meat

Cook on Low:

Cover the slow cooker and set to low for eight hours resist lifting the lid during cooking to keep all the moisture and heat inside the pork is ready when it shreds easily with forks and feels very tender

Remove and Shred the Pork:

Carefully lift the pork out with tongs and discard most of the liquid remove any bones and any large pieces of fat use two forks to shred the pork directly in the crock or on a cutting board

Finish with BBQ Sauce:

Return the shredded pork to the slow cooker pour in the barbecue sauce and toss to coat evenly let it warm for another ten to fifteen minutes so the flavors soak in fully

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My personal favorite ingredient is definitely the barbecue sauce I think it brings the soul to this dish and reminds me of backyard cookouts with my family where someone is always sneaking a little extra bbq sauce onto their bun.

Storage Tips

Pulled pork keeps well for up to four days in the refrigerator Just store it in a sealed container and spoon a little cooking juice or extra bbq sauce over the top to keep it moist before reheating. For freezing use smaller airtight bags or containers to freeze portions separately This makes for easy thaw-and-serve meals for up to three months.

Ingredient Substitutions

No Coke on hand You can use Dr Pepper root beer or even a cherry cola for a fun twist. If you are out of garlic salt combine equal parts garlic powder and coarse salt instead. For the seasonings a pork or BBQ rub will work in place of garlic salt and chili powder Just use about three or four tablespoons and taste as you go.

Serving Suggestions

Pulled pork sandwiches are always a hit with red onion slices and pickles for crunch. For something lighter spoon the pork over a bed of slaw or pile it inside quesadillas or tacos. Stuff leftovers into baked potatoes or serve in slider rolls as a party appetizer for a fun spin.

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Cultural and Historical Context

Pulled pork as we know it traces its roots to southern barbecue traditions where pork shoulder is slow smoked over wood for hours. The slow cooker version brings the same melting tenderness and smoky sweet flavors to any kitchen no matter the season or occasion. Every family puts their own twist on the recipe and this one has become a cherished part of my own.

Common Recipe Questions

→ Why add cola to pork in the slow cooker?

The acidity and sugar in cola help tenderize the pork while adding caramelized notes that deepen the flavor.

→ Should the pork be fully covered with liquid?

No, just add enough liquid to keep the pork moist—about a cup is plenty. Full submersion isn’t necessary.

→ What’s the best pork cut for this dish?

Pork shoulder or pork butt are ideal for pulling. Both provide juicy, tender meat that shreds easily after slow cooking.

→ How can leftover pork be served?

Try it in sandwiches, baked potatoes, tacos, quesadillas, or slider rolls. Leftovers can be frozen up to three months.

→ How do you reheat pulled pork without drying it out?

Warm in the oven, on the stovetop, or microwave with a splash of reserved cooking liquid or barbecue sauce to retain moisture.

→ Is it possible to double the batch?

Yes! Use a large 8-quart slow cooker, cutting pork into chunks if needed to fit. Cooking time may increase slightly.