Equipment
* optional
Ingredients
Spice Rub
- 6 g garlic powder
- 6 g onion powder
- 4 g smoked paprika, hot or sweet
- 5 g fine sea salt
- 3 g freshly ground black pepper
Pork
- 1590 g pork shoulder, trimmed of excess fat
Main
- 30 ml vegetable oil
- 100 g yellow onion, chopped
- 355 ml dark soda
- 120 ml barbecue sauce, homemade or store-bought; start with 120ml and adjust to taste
- 5 ml hot sauce
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 615 kcal
- Protein
- 59 g
- Carbohydrates
- 7 g
- Fat
- 38 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 629 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 201 mg
- Potassium
- 924 mg
- Calcium
- 56 mg
- Iron
- 2.6 mg
- Magnesium
- 59 mg
- Phosphorus
- 586 mg
- Zinc
- 7.5 mg
- Vitamin A
- 26 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 2.5 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 1.05 mg
- Riboflavin
- 0.77 mg
- Niacin
- 12.7 mg
- Folate
- 16 mcg
- Water
- 211 g
Sources: USDA FoodData Central
Method
In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this spice mixture generously all over the pork shoulder, ensuring even coverage. For a deeper, richer flavor, cover the seasoned pork and refrigerate for at least 2 hours, or ideally, overnight.
Lightly grease the interior of the slow cooker with a little vegetable oil. Heat the remaining vegetable oil in a large skillet over medium-high heat. Sear the seasoned pork shoulder on all sides for about 2 minutes per side, until browned. If using onion, add it to the bottom of the slow cooker. Place the seared pork on top of the onion. Pour the dark soda over the pork. Cover and cook on low for 6 to 8 hours, or until the pork is very tender and easily shreds with a fork.
Remove the pork from the slow cooker and transfer it to a large bowl. Using two forks, shred the pork, discarding any large pieces of fat. Return the shredded pork to the slow cooker (or keep in bowl). Stir in approximately 120ml of barbecue sauce. For slightly crispier edges, spread the shredded pork evenly on a sheet pan and broil for 2-3 minutes. Taste and add more barbecue sauce or hot sauce to your preference. Serve hot, typically on soft rolls, with extra barbecue sauce on the side.
Chef's Notes
- Choose a pork shoulder (also called a Boston butt) with good marbling for the best flavor and texture.
- For the crispiest pulled pork, spread the shredded meat on a sheet pan and broil for a couple of minutes.
- The longer the pork cooks, the more tender it becomes; adjust the cooking time as needed, depending on your slow cooker.
Storage
Refrigerator: 3 days — Store in airtight container; rewarm in slow cooker or microwave.
Freezer: 3 months — Portion and freeze in freezer bags for easy reheating; thaw overnight in refrigerator.
Reheating: Reheat in slow cooker on low, microwave, or oven. Add a splash of liquid (soda, broth, or water) to prevent drying out.
Troubleshooting
Pork is dry after cooking
Cause: Pork was overcooked or there was not enough cooking liquid.
Fix: Add more cooking liquid to the slow cooker (soda or broth) during cooking. Add more barbecue sauce after shredding. If severely dry, consider using the pork in a different application, such as chili or tacos where extra sauce is added.
Prevention: Use a meat thermometer to ensure the pork is cooked to the correct temperature. Make sure the slow cooker is at least half full. Check the liquid levels during cooking.
Pork lacks flavor
Cause: Insufficient seasoning.
Fix: Add more spice rub and seasoning. Add more barbecue sauce after shredding. Consider adding additional spices, like cumin or chili powder to the rub next time.
Prevention: Generously season the pork shoulder with the spice rub. Allow the pork to marinate in the rub for at least two hours or overnight.
Cultural Context
Pulled pork is a staple of American barbecue, originating in the Southern United States. It's traditionally slow-cooked over wood and served on buns with various sauces and sides.
