Slow-Cooker Cherry Cola & Smoked Paprika Pulled Pork Tips, FAQ & printable recipe

Tips for success

For a deeper smoky flavor, consider adding a teaspoon of liquid smoke to the cherry cola mixture before cooking. This will complement the smoked paprika and enhance the barbecue profile of the dish. If you prefer a bit of heat, mix in some red pepper flakes or a dash of cayenne pepper with the dry rub before applying it to the pork.

The texture of the pulled pork is best when it is shredded while still warm. If the pork cools down too much before you have a chance to shred it, place it back in the slow cooker on the warm setting for 10 minutes to loosen the fibers. Always serve the pork immediately after tossing it with the glaze to ensure the buns remain crisp and the meat stays hot.

Variations

• Spicy Cherry Pork: Add two finely diced habanero peppers to the slow cooker along with the cherry cola for a significant increase in heat that complements the sweet cherry notes.
• Citrus Infused Pork: Incorporate the zest of one orange and two tablespoons of fresh orange juice into the glaze to add a bright, citrusy acidity that cuts through the richness of the pork.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Store in a freezer-safe bag for up to 2 months; thaw in the refrigerator overnight.

Reheat

Reheat gently in a skillet over low heat, adding a splash of water or sauce to maintain moisture.

Store any leftover pulled pork in an airtight container in the refrigerator for up to 3 days. Ensure the meat has cooled to room temperature for no more than 2 hours before placing it into the fridge to maintain food safety.

When reheating, add a tablespoon of water or extra barbecue sauce to prevent the meat from drying out, warming it gently in a skillet over low heat until heated through.

You can prepare the dry rub and the pork butt up to 24 hours in advance, keeping the seasoned meat wrapped tightly in the refrigerator until you are ready to cook.

This allows the flavors of the smoked paprika and brown sugar to penetrate the meat, resulting in a more flavorful final dish. The glaze can also be prepared ahead of time and kept in the refrigerator, ready to be warmed up when the pork is finished cooking.

Serving ideas

Serve the pulled pork piled high on toasted brioche buns, ensuring each serving has a generous amount of the cherry-infused glaze. The contrast between the soft brioche and the tender, flavorful meat is essential to the experience.

For an extra layer of texture and brightness, do not skip the pickled red onions and fresh jalapeno slices, as the acidity and heat help balance the inherent sweetness of the cherry cola glaze.

Consider serving the pulled pork alongside a side of crunchy coleslaw or potato salad to complete the meal. The cool, creamy nature of these sides acts as a perfect counterpoint to the warm, spiced meat.

If you are serving a crowd, set up a build-your-own slider station with the toasted buns and bowls of toppings, allowing each guest to customize their sandwich to their personal preference for heat and acidity.

Frequently asked questions

Recipe card

Slow-Cooker Cherry Cola & Smoked Paprika Pulled Pork

Prep 10 minCook 8 hRest 3 minTotal 8 h 13 minServes 8

Ingredients

• 4 lb boneless pork butt
• 3 tbsp smoked paprika
• 3 tbsp dark brown sugar
• 12 oz cherry cola
• 1/2 cup dark cherry preserves
• 1 cup smoky cherry-infused barbecue glaze, store-bought or made ahead
• 8 brioche buns, toasted
• pickled red onions for serving
• fresh jalapeno slices for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

28 g

Fat

26 g

Fiber

1.2 g

Sugar

22 g

Sodium

550 mg

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