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

Before you start

Before you begin, ensure your pork shoulder is fully thawed if it was previously frozen. Prepare your workspace by gathering all ingredients and measuring the barbecue sauce. Peel and slice your onions into uniform strips to ensure they cook evenly alongside the pork.

Having everything ready to go makes the assembly process fast and efficient, allowing you to get the slow cooker started in just a few minutes, which is perfect for those busy mornings when you want to set your dinner to cook while you are away.

Instructions

Assembly and Seasoning

1. 1Assemble the Ingredients
   Place the pork shoulder into the base of the slow cooker. Scatter the sliced onions over and around the meat. Sprinkle the packet of pork seasoning evenly over the pork and onions, ensuring everything is well-coated for deep flavor development.
   Look for The pork shoulder should be sitting flat at the bottom of the slow cooker with onions distributed around it.
   Tip Ensure the pork is fully thawed before adding it to the slow cooker to maintain safe cooking temperatures throughout.

The pork shoulder should be positioned at the bottom of the slow cooker, surrounded by the sliced onions. The seasoning should be distributed evenly across the surface of the meat.

Everything should be ready for the addition of the barbecue sauce, which will start the slow braising process once the lid is secured and the heat is turned on.

Slow Cooking Process

2. 2Add Sauce and Slow Cook
   Pour the cola barbecue sauce over the seasoned pork and onions. Cover the slow cooker with the lid and set it to cook on low for 8 hours or on high for 4 to 5 hours, until the meat reaches an internal temperature of at least 145°F (63°C). Let the meat rest for at least 3 minutes before handling.
   Look for The sauce should bubble slightly as it heats, and the pork will release juices to create a rich braising liquid.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the cooking process to maintain a consistent temperature inside the slow cooker.

During the long cook, the aroma of barbecue sauce and onions will fill the kitchen. The pork will become increasingly tender as the connective tissues break down. Check that the slow cooker is set to the correct temperature and that the lid remains firmly in place to trap the heat and moisture necessary for the perfect braise.

Shredding and Finalizing

3. 3Shred and Serve
   Transfer the rested pork to a cutting board. Use two forks to shred the tender meat into bite-sized pieces. Return the shredded pork to the slow cooker and toss thoroughly with the warm cooking liquids before serving.
   Look for The pork is done when it pulls apart easily with minimal effort.
   Tip If the sauce is too thin, you can simmer it in a pan on the stove for a few minutes to thicken it before mixing.

The final stage involves removing the pork to a cutting board to rest, then using two forks to shred it completely. Once shredded, the meat should be tossed back into the slow cooker to incorporate the reduced, flavorful sauce. The final dish should be glossy, steaming, and ready to be served immediately on your favorite toasted buns.

Common mistakes

A common mistake is failing to trim excessive fat, which can result in a greasy sauce. While some fat is necessary for moisture, removing the thickest outer layer helps. Another error is over-crowding the slow cooker, which prevents even heat distribution.

Ensure your pork shoulder fits with enough room for the sauce to circulate. Finally, do not rush the resting phase; letting the meat rest for at least 3 minutes allows the juices to redistribute, which is critical for maintaining tenderness once the pork is shredded.

How to tell it’s done

The pork is perfectly done when it reaches an internal temperature of at least 145 degrees Fahrenheit, measured at the thickest part. At this stage, the meat should be exceptionally tender and pull apart effortlessly with two forks.

If the meat still offers resistance, continue cooking for another 30 to 60 minutes. Proper doneness ensures the pork is safe to eat and provides the signature texture required for a great pulled pork sandwich or serving.

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