Slow Cooker BBQ Pulled Pork
Ingredients
The spice rub
-
2
Tbsp.
Diamond Crystal kosher salt
-
1
Tbsp.
chipotle or red chile powder
-
1
Tbsp.
freshly ground black pepper
-
1
Tbsp.
garlic powder
-
2
tsp.
dry mustard
-
2
tsp.
ground coriander
-
1
tsp.
ground cumin
The pork and vegetables
-
3–4
lb.
boneless pork shoulder (Boston butt)
-
2
Tbsp.
vegetable oil
-
1
large
onion, quartered
-
10
cloves
garlic, smashed
The cooking liquid
-
1
12-oz. can
cola or other dark soda
-
½
cup
barbecue sauce
For serving
-
as needed
warmed hamburger buns
-
as needed
coleslaw
-
as needed
bread-and-butter pickle slices
-
as needed
hot sauce
Instructions
- Mix the spice rub ingredients in a small bowl.
- Rub the spice mixture all over the pork and chill for at least 1 hour.
- Heat vegetable oil in a pot and sear the pork until golden brown.
- Transfer the pork to a slow cooker and add onion and garlic, then pour cola over it.
- Cook on high until the pork is tender and shreds easily.
- Remove pork, discard onion, and reserve some cooking juices.
- Shred the pork and mix with barbecue sauce.
- Serve with buns, coleslaw, pickles, and hot sauce.
Nutrition Facts (estimated)
Servings
6–8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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