Go Back
–+ servings
Pulled pork Sandwiches on Brioche Buns

Slow Cooker Pulled Pork

Garnish With Lemon
This is the only pulled pork recipe you'll ever need. Five minutes of prep, eight hours of patience, and results that'll have everyone asking for the recipe.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Dishes
Cuisine American
Servings 8 servings
Calories 264 kcal

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

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox.

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 hours
    1 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

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.
Recipe Tips:
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.

VIDEO

Nutrition

Calories: 264kcalCarbohydrates: 7gProtein: 27gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 93mgSodium: 420mgPotassium: 515mgFiber: 1gSugar: 5gVitamin A: 432IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Nutrition info not guaranteed to be accurate.

Did you make this recipe?Tag us on Instagram or leave a comment!