How to make Pulled Pork in a Crock Pot

Source video by Bad Beast Barbecue on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This pulled pork is built around a Boston butt slow cooked over a bed of sweet onion in Coca-Cola, with garlic, liquid smoke and a trio of fresh herbs adding depth. A homemade no-salt rub goes on the outside so you can adjust seasoning at the end with Cajun or Creole seasoning to taste. After 8 hours in the slow cooker the meat is shredded with bear claws (or forks), the cooking liquid is strained back through the meat, and a splash of barbecue sauce brings it together. Serves a crowd and works well to take into the office or for a casual lunch.

Ingredients

• 2 kgpork shoulder (Boston butt)
• olive oil
• 0.5 wholesweet Vidalia onion, chopped
• 1 tspminced garlic
• 1 tspliquid smoke
• Coca-Cola
• 0.25 cupfresh parsley, chopped
• 0.25 cupfresh oregano, chopped
• 0.25 cupfresh basil, chopped
• Cajun or Creole seasoning (add late)
• barbecue sauce (add late)

• 1 cupdark brown sugar
• 0.66 cupwhite sugar
• 0.5 cuppaprika
• 0.25 cuponion powder
• 0.25 cupgarlic powder
• 2 tbspcoarse black pepper
• 2 tbspchilli powder
• 0.5 tspallspice
• 0.5 tspcayenne pepper

Method

1. Combine all the no-salt rub ingredients in a bowl and mix well.

   ~5 min

2. Rub the pork shoulder all over with a thin coat of olive oil, then coat generously with the no-salt rub, pressing it into the meat.

   ~5 min

3. Scatter the chopped onion over the base of the slow cooker and sprinkle in the minced garlic.

   ~2 min

4. Sit the seasoned pork shoulder on top of the onions. It can be a tight fit.

   ~1 min

5. Add the liquid smoke over the pork.

   ~1 min

6. Pour Coca-Cola in and around the pork until it reaches roughly three-quarters of the way up. Do not fill to the top, as the pork releases its own juices.

   ~2 min

7. Sprinkle the chopped parsley, basil and oregano over the top.

   ~1 min

8. Cover and cook on High for 8 hours, until the pork is fork tender.

   ~480 min

9. Lift the pork out into a large tray. Strain the cooking liquid through a sieve, keeping the onions and herbs and discarding most of the fatty liquid.

   ~5 min

10. Pull the pork apart with bear claws or two forks, removing any large pieces of fat as you go.

    ~10 min

11. Stir the reserved onions and herbs back through the pulled pork. Season to taste with Cajun or Creole seasoning, then stir in barbecue sauce to your liking.

    ~3 min

12. Return to the slow cooker on Warm to hold, or serve straight away in buns or with sides.

Frequently asked