Slow Cooker Pulled Pork (Printer-Friendly)
Smoky, juicy pulled pork made in the slow cooker. Crowd-pleasing, no-fuss meal with just five key ingredients.
# What You’ll Need to Cook:
→ Meat
01 -
1.8 kg bone-in pork shoulder or pork butt
→ Seasonings
02 -
2 teaspoons garlic salt
03 -
2 teaspoons chili powder
→ Liquids
04 -
330 ml cola (regular or alternative dark soda)
→ Condiments
05 -
400 ml barbecue sauce
# Steps to Prepare:
01 -
Trim excess fat from the pork shoulder if desired, or leave the fat cap on for added moisture. Place the pork in the slow cooker, fat side up if keeping the cap.
02 -
Sprinkle garlic salt and chili powder evenly over the pork. Pour cola around the sides, avoiding direct contact with the seasoning.
03 -
Cover and cook on low for 8 hours, or until the pork is fork-tender and shreds easily.
04 -
Remove the pork from the slow cooker. Discard most of the accumulated liquid and fat cap if present. Shred the meat using two forks.
05 -
Return shredded pork to the slow cooker. Pour barbecue sauce over the meat and mix until evenly coated. Set to warm until ready to serve.
# Extra Cooking Tips:
01 -
For simple cleanup, use a slow cooker liner. If doubling the meat, ensure your slow cooker has sufficient capacity or use two separate units.
02 -
Leftover pulled pork freezes well for up to three months; reheat gently with extra sauce or broth to maintain moisture.