Can I cook the pork on High instead of Low?

Yes, you can cook pulled pork on High for approximately 5 hours instead of 8 hours on Low. However, cooking on Low produces more tender, evenly cooked meat. High heat can sometimes result in slightly drier edges, though the result is still usually excellent

What if I don't have a pork shoulder?

A pork butt (which is actually the same cut from the upper shoulder) works perfectly and is what most recipes call for. Avoid using pork loin, as it's too lean and can dry out during slow cooking. A pork neck or hand would also work, though cooking times may vary slightly

Can I make this without Coca-Cola?

Coca-Cola helps tenderise the meat and adds a subtle caramel sweetness. If you prefer not to use it, substitute with beef or chicken stock, apple cider, or apple juice (which provides similar sweetness and acidity). Use the same 2-litre quantity

How do I store leftover pulled pork?

Shredded pulled pork keeps well in the refrigerator for up to 4 days in an airtight container. You can also freeze it for up to 3 months. To reheat, warm gently in a low oven or in a covered pan on the hob with a splash of the reserved cooking liquid

How to make Pulled Pork in a Crock Pot

by Bad Beast Barbecue

Pork

Published 16 May 2026Original video

This slow cooker pulled pork recipe transforms a pork shoulder into succulent, fall-apart meat using simple ingredients and a robust spice blend. The pork is rubbed with a no-salt seasoning mix, browned for extra depth, then cooked low and slow with Coca-Cola, fresh onion, garlic, and aromatic herbs. The result is incredibly tender meat that pulls apart easily and absorbs all the wonderful flavours. Serve with your favourite barbecue sauce on soft rolls for an easy crowd-pleasing meal

Video thumbnail: How to make Pulled Pork in a Crock Pot

Watch: How to make Pulled Pork in a Crock Pot

Original recipe video — click to play

Original video by Bad Beast Barbecue16k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Ingredients

Servings:

Units:

Main Ingredients

1.8 kg pork shoulder (pork butt), skin removed, left whole
Choose a pork shoulder with good marbling for best results
2 litres Coca-Cola
The sugar and carbonation help tenderise the meat
½ whole sweet Vidalia onion, sliced
A standard sweet onion can be substituted if Vidalia is unavailable
5 ml liquid smoke
15 g garlic, minced

Seasonings

200 g dark brown sugar(optional)
Part of the no-salt rub recipe; use this or Cajun seasoning (see alternative below)
130 g white sugar(optional)
Part of the no-salt rub recipe
125 g paprika(optional)
Part of the no-salt rub recipe
60 g onion powder(optional)
Part of the no-salt rub recipe
30 g coarse black pepper(optional)
Part of the no-salt rub recipe
30 g chilli powder(optional)
Part of the no-salt rub recipe
3 g allspice(optional)
Part of the no-salt rub recipe
3 g cayenne pepper(optional)
Part of the no-salt rub recipe; adjust to taste for heat level
60 g garlic powder
(optional)
Part of the no-salt rub recipe
to taste Cajun or creole seasoning(optional)
Use as an alternative to the no-salt rub recipe

Finishing

30 ml olive oil
For browning the pork and rubbing the spices
80 ml fresh parsley, finely chopped
, finely chopped(optional)
Add in the final 30 minutes of cooking to preserve colour and flavour
80 ml fresh basil, finely chopped, finely chopped(optional)
Add in the final 30 minutes of cooking to preserve colour and flavour
80 ml fresh oregano, finely chopped
, finely chopped(optional)
Add in the final 30 minutes of cooking to preserve colour and flavour
to taste your favourite barbecue sauce(optional)
Add at the end or serve on the side

Method

1
If using the no-salt rub, combine the dark brown sugar, white sugar, paprika, onion powder, black pepper, chilli powder, allspice, cayenne pepper, and garlic powder in a small bowl. Mix well.
~5 mins
Optional step
Tip: Alternatively, use Cajun or creole seasoning to taste
2
Pat the pork shoulder dry with kitchen paper. Rub all over with olive oil, then generously coat with the spice rub (or Cajun seasoning), pressing it firmly into the meat on all sides.
~10 mins
Tip: Good seasoning coverage ensures flavour throughout the meat
3
Heat a large frying pan over medium-high heat. Brown the seasoned pork on all sides for 2–3 minutes per side until a dark crust forms. This step is optional but recommended for deeper flavour.
~12 mins
Optional step
Tip: Browning develops a rich, savoury crust
4
Place the sliced onion in the base of your slow cooker. Transfer the pork to the slow cooker, sitting on top of the onion.
~5 mins
Tip: The onion acts as a flavour base and helps prevent sticking
5
Pour the Coca-Cola around (not over) the pork. Scatter the minced garlic and liquid smoke into the liquid.
~5 mins
Tip: The Coca-Cola will tenderise the meat and add subtle caramel notes
6
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours, until the pork is tender and easily pulls apart with a fork.
~8 hrs
Tip: Cooking time may vary depending on the exact size and shape of your pork shoulder
7
Carefully remove the pork from the slow cooker and place it on a large chopping board or tray. Using two forks, pull the meat apart into shreds, discarding any excess fat or connective tissue.
~15 mins
Tip: The meat should fall apart easily if cooked correctly
8
Strain the cooking liquid through a fine sieve, discarding the onion and retaining the liquid. Skim any excess fat from the surface.
~10 mins
Tip: This creates a flavourful sauce to serve with the pork
9
Return the shredded pork to the slow cooker (or a large bowl) and add back some of the reserved cooking liquid, stirring gently to combine. Taste and season with additional Cajun seasoning if desired.
~5 mins
Tip: Add liquid gradually to reach your preferred consistency
10
In the final 30 minutes before serving, stir in the fresh parsley, basil, and oregano (if using). Serve with your favourite barbecue sauce on the side, or stir it in to taste.
~30 mins
Optional step
Tip: Fresh herbs added late preserve their vibrant colour and fresh flavour

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, you can cook pulled pork on High for approximately 5 hours instead of 8 hours on Low. However, cooking on Low produces more tender, evenly cooked meat. High heat can sometimes result in slightly drier edges, though the result is still usually excellent

Comments

No comments yet — be the first to share your experience!