Stop scrolling. This is the only pulled pork recipe you need. It's four pounds of pork shoulder, a spice rub you can mix in two minutes, and the slow cooker does all the heavy lifting. The end result? Slow Cooker Pulled Pork so deeply flavored, so impossibly tender, that the first person who tries it will immediately text someone else about it.
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There are dozens of ways you can make pulled pork. On the grill, in the oven, or in a smoker to name a few. I keep coming back to this slow cooker version because it delivers that same deep, smoky flavor without babysitting a fire for twelve hours. The secret is liquid smoke and something you probably didn't expect: Coca-Cola.
The Coke isn't a gimmick. The sugars caramelize as they cook, adding a subtle sweetness and body to the braising liquid that you simply can't fake. The acidity tenderizes the meat from the inside out. By the time it's done, you'll have pork so tender it practically pulls itself.
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Why THis REcipe Is the Best
- It practically makes itself. Fifteen minutes of prep, one slow cooker, and eight hours of hands-off cooking.
- The flavor punches way above its weight. An easy spice rub, liquid smoke, and Coca-Cola braising liquid create a depth of flavor that tastes like it came off a real smoker.
- It feeds a crowd and keeps giving. Eight generous servings that freeze beautifully, reheat perfectly, and work in sandwiches, tacos, nachos, or baked potatoes .
Ingredients
Ingredient Notes
- Pork Shoulder (Pork butt): Bone-in shoulder adds even more flavor and holds together better during the cook. If you can find it, use it. If not a boneless prok shoulder works well. I love Berkshire pork.
- Spice rub: Pantry staples create a flavor packed spice rub. For even deeper flavor, rub the pork the night before and refrigerate uncovered. The dry rub forms a paste overnight that essentially cures the surface.
- Liquid Smoke: Look for hardwood varieties, hickory is my favorite. A little bit goes a long way.
- Coke: The sweetness breaks down the meat and adds great flavor. Root beer or Dr Pepper can also be used. Skip the diet soda, the artificial sweeteners alter the flavor.
Instructions
Step 1
Mix the spices and olive oil together in a bowl to form a paste.
Step 2
Rub the spice mixture over the top of the pork shoulder, flip over and rub the other side making sure the entire shoulder is covered with the rub.
Step 3
Set the seasoned pork shoulder in the slow cooker and pour the liquid smoke and Coke over the top.
Step 4
Cover and cook for 8 hours on low. Let rest for 10 minutes and shred with 2 forks.
FAQ
Pork shoulder (also sold as pork butt or Boston butt) is the ideal cut because its high fat and connective tissue content breaks down into tender, juicy meat over a long cook. Pork loin is too lean and won't shred as well.
Yes. Dr Pepper is the most popular substitute and adds a slightly different depth of flavor. Root beer also works well. For a non-soda option, try apple juice or apple cider. You'll lose the caramelized cola flavor, but the acidity and sweetness still do their job. Avoid diet sodas as the artificial sweeteners don't behave the same way when cooked.
Pulled pork is one of the best make-ahead party dishes there is. Cook it the day before, shred it, and refrigerate it in its cooking juices. It actually improves overnight as the meat soaks in the liquid. Reheat gently in a large pot or the slow cooker on WARM with the lid on, and it'll be ready when your guests are.
Not necessarily. The pork has plenty of flavor from the rub and the braising liquid so I recommend tasting it before adding anything. That said, a good BBQ sauce stirred in after shredding adds a different layer of sweet, tangy complexity that most people love. Serve it on the side so guests can control their own level, or fold a small amount into the pulled pork right before serving.
Slow Cooker Tips for Perfect results
The slow cooker is a forgiving tool, but a few small habits separate good pulled pork from unforgettable pulled pork.
Skim the braising liquid. After cooking, the liquid in the slow cooker will have a layer of rendered fat on top. Skim it off with a spoon before adding any of it back to the meat. You want the rich, savory goodness underneath, not a greasy finish.
Don't lift the lid. Every time you peek, you add 20-30 minutes to your cook time. Steam escapes, temperature drops, and the collagen that's slowly turning into gelatin gets a rude interruption. Trust the process . Set it and genuinely leave it.
Fat side up, always. As the fat cap renders down through the cook, it bastes the meat continuously. This is free self-basting. Never put the fat side down.
Low and slow beats high and fast. If you're tempted to crank it to HIGH to cut time, resist. High heat tightens muscle fibers before the collagen has time to break down leaving you with meat that's cooked but not tender. 8 hours on LOW is not negotiable.
Size your cooker right. The pork shoulder should fit with at least an inch of clearance on all sides. Too snug and it steams rather than braises. A 6-quart slow cooker is ideal for a 4-pound shoulder.
Let it rest before shredding. Transfer the finished pork to a cutting board and let it sit for 10-15 minutes before pulling. Resting lets the juices redistribute so they stay in the meat instead of flooding your board.
How to Serve Slow Cooker Pulled Pork
The obvious answer is a brioche bun with coleslaw and a pour of your favorite BBQ sauce and an easy No Mayo Potato Salad on the side.
But there are so many other ways to serve it.
- Pile it onto loaded baked potatoes.
- Fold it into tacos with pickled red onion and cilantro.
- Stir it into a pot of baked beans.
- Layer it over nachos.
Slow Cooker Pulled Pork freezes beautifully. Portion it into zip-lock bags with a splash of the cooking liquid, freeze flat, and you've got weeknight dinners sorted for the next month. Pulled pork is the gift that keeps giving.
Easy Dinner Recipes
You can never have too many easy dinner recipes in your back pocket. Here are a few faves that are on repeat in our house.
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Recipe
Slow Cooker Pulled Pork
Equipment
Ingredients
- 4 pounds pork shoulder
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon liquid smoke
- 12 ounces coca cola
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Instructions
- In a small bowl add all of the spices and the olive oil and stir together to make a paste.1 tablespoon brown sugar, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
- Rub the pate all over the pork shoulder and place in a slow cooker.4 pounds pork shoulder
- Pour the liquid smoke and the coca cola over the top and cook in a slow cooker on low for 8 hours1 tablespoon liquid smoke, 12 ounces coca cola
- Let pork rest for 10 minutes and then shred with two forks. Pour one cup of the liquid over the top of the shredded pork to keep moist.
- Serve as desired.
Notes
- Pork Shoulder (Pork butt): Bone-in shoulder adds even more flavor and holds together better during the cook. If you can find it, use it. If not a boneless prok shoulder works well, I love Berkshire pork.
- Spice rub: Pantry staples create a flavor packed spice rub. For even deeper flavor, rub the pork the night before and refrigerate uncovered. The dry rub forms a paste overnight that essentially cures the surface.
- Liquid Smoke: Look for hardwood varieties, hickory is my favorite. A little bit goes a long way.
- Coke: The sweetness breaks down the meat and adds great flavor. Root beer or Dr Pepper can also be used. Skip the diet soda, the artificial sweeteners alter the flavor.
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Nutrition
Nutrition info not guaranteed to be accurate.
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