Slow-Cooker Cherry Cola & Smoked Paprika Pulled Pork Step-by-step instructions

Before you start

Before beginning, ensure your workspace is clean and you have all your ingredients measured and ready. Pat the pork butt dry with paper towels to ensure the dry rub adheres properly to the surface.

Have your slow cooker placed on a stable, heat-resistant surface away from any water sources. Prepare the buns by slicing them in half and toasting them lightly in a pan or oven until golden brown, as this provides a sturdy base for the juicy meat.

Instructions

Seasoning and Initial Layering

1. 1Season and Layer
   Coat the pork butt thoroughly with the smoked paprika and dark brown sugar mixture. Place the seasoned pork into the ceramic slow cooker basin. Pour the cherry cola and dark cherry preserves over the meat. Ensure the pork is positioned comfortably, avoiding overcrowding to allow even heat distribution during the cooking cycle.
   Look for The pork should be evenly coated in the dry rub and the liquids should pool around the base of the meat.
   Tip Ensure the pork butt is at room temperature for no more than 30 minutes before placing it into the slow cooker.

The pork should be fully coated in the dry rub, and the cherry cola and preserves should be distributed around the meat. The slow cooker should be set to LOW, and the lid should be firmly in place. Ensure the meat is not touching the heating element directly if possible, although standard slow cooker ceramic basins are designed to handle this.

Slow Cooking Transformation

2. 2Slow Cook
   Cover the slow cooker with the lid and set it to the LOW setting. Allow the pork to cook undisturbed for 8 hours. During this time, the connective tissues will break down, resulting in incredibly tender meat that shreds easily. Check the internal temperature in the thickest part of the meat to ensure it reaches at least 145°F (63°C). Let the meat rest for at least 3 minutes before proceeding to the shredding stage.
   Look for The pork is done when it reaches an internal temperature of 145°F (63°C) and shreds effortlessly with two forks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently, as each opening releases heat and extends the overall cooking time required for the pork to reach the desired tenderness.

After eight hours, the pork should be incredibly soft and the liquid should have reduced slightly. The kitchen should smell fragrant and savory, with hints of the cherry and smoke from the paprika. Check that the meat pulls apart easily with a fork; if it still feels firm or elastic, continue cooking for an additional 30 minutes until it reaches the desired level of tenderness.

Shredding and Glazing

3. 3Shred and Glaze
   Once cooked, remove the pork from the slow cooker and transfer it to a large bowl. Use two forks to shred the meat into bite-sized pieces. Toss the shredded pork with the smoky cherry-infused barbecue glaze until every strand is coated. Serve the meat on toasted brioche buns with pickled red onions and fresh jalapeno slices.
   Look for The pork should be fully coated in the dark, glossy glaze and look moist and succulent.
   Tip If the sauce seems too thin, simmer it in a small saucepan over medium heat for a few minutes before tossing with the meat.

The meat should be shredded into fine, uniform pieces that are glistening with the barbecue glaze. Once tossed, the mixture should look dark and glossy. Ensure the buns are toasted to a light golden brown and the toppings are freshly prepared.

The final dish should be warm, aromatic, and ready for immediate assembly, with the glaze clinging to the meat rather than pooling at the bottom of the bowl.

Common mistakes

A common mistake is rushing the cooking time by using a high heat setting, which can cause the meat to dry out rather than becoming tender. Another error is failing to season the pork thoroughly; make sure the rub covers every side of the meat before it goes into the slow cooker.

Additionally, avoid adding too much extra liquid, as the pork will release its own juices during the long cooking process, which will combine with the cherry cola to form the perfect sauce consistency.

How to tell it’s done

The pork is perfectly cooked when it reaches an internal temperature of at least 145°F (63°C) as measured by a digital meat thermometer inserted into the thickest part of the roast.

At this stage, the meat should be exceptionally tender and pull apart with very little resistance when using two forks. Always allow the meat to rest for at least 3 minutes before shredding to ensure the juices redistribute throughout the fibers for the best possible texture.

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