Slow Cooker Cherry Cola Pulled Pork for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before you begin, ensure your workspace is clean and you have a clear area for the slow cooker. Take the pork shoulder out of the refrigerator about 20 minutes before you start to take the chill off, but do not let it sit out for longer than 30 minutes.

Chop the sweet onion into a medium dice to ensure it cooks down properly. Have your two forks ready for the shredding stage, and make sure your serving buns or side dishes are prepared so that you can serve the pork while it is still steaming hot.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the pork shoulder into the base of the slow cooker. Scatter the chopped sweet onion evenly over the top of the pork. Sprinkle the barbecue seasoning across the entire surface of the meat. Finally, pour the dark cherry cola over the pork and onions.
   Look for Ensure the pork is positioned in the center of the slow cooker insert.
   Tip The onions will cook down into a sweet base that flavors the meat throughout.

The pork should be comfortably settled in the slow cooker with the onion scattered over the top. The seasoning should be evenly distributed, and the cherry cola should be poured in, creating a shallow pool at the bottom.

The slow cooker should be set to the low setting, and the lid should be securely in place. Check that the power cord is properly connected and that the cooker is on a stable, heat-resistant surface before walking away for the long cooking duration.

Slow cooking cycle

2. 2Slow cook the pork
   Cover the slow cooker with its lid and cook on low for 8 hours. The pork is done when it reaches an internal temperature of 145°F (63°C). Once cooked, remove the pork to a cutting board and let it rest for at least 3 minutes before shredding.
   Look for The pork should be fork-tender and pull apart with minimal resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours to maintain the cooking temperature.

During the cooking phase, the slow cooker will emit a pleasant, savory aroma as the onions and pork begin to meld with the spices and cola. The pork will gradually shrink slightly as the fat renders and the connective tissues break down. You do not need to check the meat until the final hour of cooking. When the time is up, the meat should be visibly tender and the liquid in the bottom of the pot should be dark, fragrant, and slightly thickened from the reduction.

Shredding and finishing

3. 3Shred and serve
   Use two forks to pull the rested pork apart into bite-sized shreds. Discard any large pieces of fat or bone if present. Return the shredded meat to the slow cooker to toss with the accumulated juices and cola sauce before serving on your favorite buns.
   Look for The meat should be coated evenly in the glossy cooking liquid.
   Tip If the sauce is too thin, you can simmer it on the stovetop for a few minutes to reduce it.

Once the pork has rested, it should pull apart easily into long, tender shreds. The meat should appear glossy and moist as you toss it with the sauce in the slow cooker. Check the flavor—if you prefer a more intense savory profile, you can add a pinch of salt. The final dish should be steaming, fragrant, and ready to be served immediately. Ensure all shreds are well-coated in the sauce, as this provides the signature flavor that makes this recipe so special.

Common mistakes

A common mistake is opening the lid too frequently during the cooking process. Each time the lid is lifted, heat and moisture escape, which can add significant time to the total cooking process.

Another error is failing to trim excessive fat; while some fat is necessary for flavor and moisture, large pockets of unrendered fat can make the final dish feel greasy. Finally, do not rush the shredding process; taking the time to remove any tough connective tissue or gristle ensures a much better dining experience for everyone.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C). Beyond the temperature, the physical texture is the best indicator. When you press the meat with a fork, it should yield easily and fall apart into individual strands.

If you find any resistance or if the meat feels tough, it needs more time in the slow cooker. Always let the meat rest for at least 3 minutes before you begin to shred it, as this allows the juices to redistribute throughout the meat, keeping it moist.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest