Slow Cooker BBQ Pulled Pork
You can have smoky, tender pulled pork without a smoker. Your slow cooker can create the most flavorful pulled pork for dinner!
Servings: 12
Ingredients
For Dry Rub
- ¼ cup brown sugar
- 1 ½ tablespoons paprika
- 1 tablespoon kosher salt
- 1 ½ tablespoons freshly ground pepper
- ½ teaspoon cayenne
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
For Pulled Pork
- 4-5 lbs pork shoulder, or pork butt
- 2 cups cola, or root beer
- 3 tablespoons liquid smoke
- ¼ cup water
- 30-36 oz honey BBQ sauce, depending on how saucy you want it (we like Sweet Baby Ray's)
Instructions
- Make dry rub by mixing first 7 ingredients together. This can be made days ahead of time and stored in an airtight container.
- Using paper towels, dry pork on all sides to remove all excess moisture. Press dry rub generously onto pork, on all sides. Wrap pork tightly in double foil and let sit overnight in fridge.
- Remove foil from pork and set evenly in slow cooker. Pour in 2 cups cola or root beer and 3 TB liquid smoke. Add 1/4 cup water. Cover slow cooker and cook on low for about 10 hours.
- Remove and shred pork. Reserve cooked pork juices into separate bowl and skim off fat. Put shredded pork back into slow cooker.
- Add in desired amount of BBQ sauce. Add as much of the reserved pork juices as desired. I use half or more. The meat will soak up a lot of the moisture. Once it is to your liking, cook on low another 30-60 minutes.
- Serve with buns, purple cabbage, red onions, coleslaw, or dill pickles.
Notes
- This Slow Cooker BBQ Pulled Pork recipe is best made with pork shoulder or butt. These cuts have enough fat to keep the meat moist and tender during the long cooking process.
- Dry rub is key. It not only adds flavor but also helps form a delicious crust on the pork. Make sure to massage the rub into the meat, covering all sides before letting it rest overnight.
- Adding cola or root beer works wonders. The acidity and sweetness help break down the tough fibers in the pork and keep it juicy.
- Serve this dish with Easy Ranch Potato Salad and Brown Sugar Baked Beans for the perfect meal.
Nutrition (per serving)
Calories: 217kcal | Carbohydrates: 39g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 794mg | Potassium: 515mg | Fiber: 1g | Sugar: 32g | Vitamin A: 261IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg