Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Cherry Cola Pulled Pork for Easy Weeknight Dinners Tips, FAQ & printable recipe

Name: Slow Cooker Cherry Cola Pulled Pork for Easy Weeknight Dinners
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 4 lb pork shoulder, boneless or bone-in; 1 sweet onion, chopped; 2 tbsp barbecue seasoning; 16 oz dark cherry cola

By Clara Weller · Oct 9, 2026

A close-up of glossy, shredded pulled pork piled high on a white bun on a plain round plate.

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 8

Includes 10 min resting

Tips for success

If you want to add a bit of heat to your pulled pork, consider adding a teaspoon of red pepper flakes or a dash of your favorite hot sauce along with the barbecue seasoning.

This will provide a subtle kick that cuts through the sweetness of the cherry cola. Adjust the amount based on your preference for heat, but remember that the flavors will intensify during the long cooking time, so a little goes a long way.

For a more intense flavor, you can sear the pork shoulder in a hot skillet with a little oil before placing it in the slow cooker. This process, known as the Maillard reaction, creates a browned crust that adds depth to the overall dish. While this step is optional, it is a great way to elevate the final result if you have a few extra minutes to spare before starting the slow cooking cycle.

Variations

Spicy Cherry Cola Pork: Add two chopped chipotle peppers in adobo sauce to the slow cooker before starting. This adds a smoky, spicy depth that complements the sweetness of the cola perfectly.
Garlic and Herb Version: Include four cloves of smashed garlic and two sprigs of fresh rosemary in the slow cooker. These aromatics add a sophisticated, savory layer to the finished pulled pork.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Ensure the pork is cooled to room temperature within 2 hours of cooking before storing.
Freezer: Store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat in a saucepan over low heat with a splash of water or barbecue sauce until steaming hot, or microwave in 1-minute intervals until heated through.

If you have leftovers, allow the pork to cool for no more than 2 hours before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, add a splash of water or extra barbecue sauce to the container to prevent the meat from drying out. The flavors often improve after a day or two in the fridge, making this an excellent choice for meal prep or busy work weeks.

You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator. However, do not turn the slow cooker on until you are ready to start the cooking process.

If you choose to refrigerate the insert, add about 30 to 60 minutes to the total cooking time to account for the cold temperature of the meat and the vessel when you finally turn the slow cooker on in the morning.

Serving ideas

Serve the pulled pork piled high on soft brioche or potato buns. The softness of the bread contrasts beautifully with the tender, flavorful meat.

For a complete meal, pair the sandwiches with a crisp coleslaw, which adds a refreshing crunch and a tangy acidity that balances the richness of the pork. A side of pickles or sliced jalapeños also provides a nice contrast to the sweet and savory notes of the cherry cola glaze.

If you prefer to serve the pork without buns, it makes an excellent topping for baked potatoes or a base for a hearty salad. You can also serve it alongside roasted vegetables or corn on the cob for a more traditional barbecue-style dinner.

Because the meat is so versatile, it can easily adapt to various serving styles, making it a reliable option for any occasion, whether you are hosting a casual lunch or a relaxed dinner with friends and family.

Frequently asked questions

Can this recipe be made with a different soda?

Yes, you can substitute the cherry cola with regular cola, root beer, or even ginger ale. Each option will provide a slightly different flavor profile, but all will work well to tenderize the pork and provide the necessary sugar for the glaze.

Is it necessary to use a boneless pork shoulder?

No, you can use a bone-in pork shoulder if that is what you have available. The bone may add a bit more flavor during the cooking process and will be easy to remove once the meat is fully cooked and tender enough to shred.

Can this be frozen for later use?

Yes, this pulled pork freezes very well. Once it has cooled completely, store it in an airtight container or freezer-safe bag, removing as much air as possible. It will maintain its quality for up to three months in the freezer.

Recipe card

Slow Cooker Cherry Cola Pulled Pork for Easy Weeknight Dinners

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 8

Ingredients

4 lb pork shoulder, boneless or bone-in
1 sweet onion, chopped
2 tbsp barbecue seasoning
16 oz dark cherry cola

Instructions

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.
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.
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.

Estimated nutrition per serving

Calories: 420
Protein: 28.5 g
Carbohydrates: 18 g
Fat: 25 g
Fiber: 0.5 g
Sugar: 16 g
Sodium: 450 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.