Yield: 8 servings
Slow Cooker Pulled Pork Recipe
Set it, forget it, and come back to the juiciest, fall-apart tender Slow Cooker Pulled Pork made easy with just 5 simple ingredients!
Ingredients
- 3 pound pork butt, or pork shoulder
- 3 tablespoons garlic salt
- ¼ cup chili powder
- 2 liter coke, or any dark soda
- ½ teaspoon liquid smoke, optional, for a light smoky flavor
- 1 to 1 ½ cups BBQ sauce, I recommend Sweet Baby Ray’s Original
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Instructions
- Place pork into a 7 quart crockpot (line crockpot with a liner for even easier cleanup!) and season with garlic salt and chili powder.
- Pour the coke in around the edge of the crockpot, adding just enough coke to almost cover pork. You do not need to cover the pork completely. Add the liquid smoke to the coke, if using.
- Cook on low for 8 hours. It can cook longer, no worries if it has to sit a little longer. (You can try cooking the pork on high for 4 to 6 hours, but it may still be a little tough. The lower and slower cooking time leads to the most tender meat.)
- Remove pork from crockpot and discard 95% of the coke mixture…leaving just a little behind to help moisten the pork.
- Place the pork back into the crockpot (or in a large bowl) and then use two large forks to shred the meat. Add BBQ sauce and combine. (Above it says 1 to 1 1/2 cups BBQ sauce, which just means add as much, or as little, bbq sauce as you like.)
- Leave slow cooker on low, or warm, to keep things hot until you are ready to serve.
- INSTANT POT: Cook on manual, high pressure, for 75 minutes. Do a natural pressure release. Then follow directions from #4 down.
Notes
How to Store: Transfer cooled pulled pork to an airtight container. Store in the fridge for up to 5 days.
How to Reheat: If reheating a large amount of pulled pork, you can add it right back to the crockpot on high for 30 minutes, stirring occasionally. To reheat an individual portion, microwave for about a minute, until heated through.
How to Freeze: Place cooled pulled pork in an airtight freezer-safe container. Freeze for up to 3 months. For best results, transfer to the fridge to thaw overnight before reheating.
Seasoning Options: Substitute 3 to 4 tablespoons of your favorite pork, rib, or barbecue rub for the garlic and chili powder.
Video
Nutrition
Serving: 1serving, Calories: 330kcal, Carbohydrates: 24g, Protein: 33g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 102mg, Sodium: 3219mg, Potassium: 806mg, Fiber: 3g, Sugar: 18g, Vitamin A: 2272IU, Vitamin C: 0.3mg, Calcium: 63mg, Iron: 4mg