Crock Pot Pulled Pork (Printer-Friendly)
Savory slow-cooked pork shoulder with smoky hints, shredded and paired with rich BBQ sauce.
# What You’ll Need:
→ Pork
01 -
4 to 6 pounds bone-in pork shoulder roast
→ Seasoning
02 -
¼ cup pork rub (homemade or store-bought)
→ Liquids
03 -
12 fl oz can Dr Pepper (or Coca-Cola or root beer)
04 -
1 tablespoon hickory liquid smoke
→ Sauce
05 -
1 bottle barbecue sauce of choice
# Steps to Follow:
01 -
Rinse the pork shoulder and pat dry thoroughly. Evenly rub the pork rub over the entire surface of the pork shoulder until fully coated.
02 -
Transfer the seasoned pork shoulder to a 6 to 8-quart oval slow cooker suitable for the roast size.
03 -
Pour the can of Dr Pepper and hickory liquid smoke around the sides of the pork shoulder in the slow cooker.
04 -
Cover and cook on the low setting for 8 to 10 hours until the pork is tender and easily shredded.
05 -
Remove pork from the slow cooker, optionally keep a small amount of cooking liquid to retain moisture. Remove the bone and shred the meat using forks, discarding excess fat. Optionally chop into smaller pieces with a sharp knife.
06 -
Place shredded pork onto hamburger buns and serve with desired barbecue sauce. Alternatively, combine pork with barbecue sauce in the slow cooker and heat for an additional 20 to 30 minutes before serving to keep warm.
# Helpful Hints:
01 -
For a smoky flavor, use a minimal amount of liquid smoke to avoid overpowering the dish.