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)
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.
