Crock Pot Coca Cola Pulled Pork Recipes

Steps:

• 1. Rinse pork roast thoroughly and dry with a paper towel. Set inside, fat side up, into slow cooker.
• 2. Mix spices and barbecue sauce together and pour over the pork roast.
• 3. Pour Coca-Cola over the roast.
• 4. Cover and cook on high for 5 hours or low for 10 hours.
• 5. Cut roast in half and carefully remove from slow cooker and place in a large bowl.
• 6. Remove and discard bones.
• 7. Reserve 1/2 cup of liquid from the slow cooker and dispose of the rest.
• 8. Shred meat using two forks until all the large pieces are broken up.
• 9. Add reserved liquid and add barbecue sauce. Depending on how saucy you wish it to be will determine how much to add. Stir well.
• 10. Set heat to low and cook 30 more minutes before serving.

Steps:

• 1. Add pork roast to brine over night in refrigerator. Either place in a large freezer bag sealed or a large bowl covered tightly.
• 2. Remove from fridge and brine. Pat dry with paper towels. Rub generously with dry rub. Reserve leftover rub for later.
• 3. Place onion quarters, liquid smoke, and half a can of Coca Cola in the bottom of the Crock Pot.
• 4. Place pork shoulder/butt on top with fat side facing up.
• 5. Cover and simmer on high for 7-8 hrs or until pork falls apart with a fork and bone slides out. Shred the cooked meat.

Steps:

• Cut up the onions and garlic, although i think this may be unnecessary since they will be thrown out after cooking. Throw them into the crock pot. Pour about half of the Coca-cola into the crock pot. Pour in the can of condensed milk. Add the salt, pepper, sambal, and liquid smoke. The 1tsp salt is very little. If you taste the sauce, it may be a little bland. I prefer it this way as you can add salt to taste in the mixture that gets poured onto the meat at the end. Carefully place the pork in the crock pot . Add the rest of the Coca-Cola to the pot to cover the pork. Cook on low for 8- 12 hours. After the pork is cooked, let it cool for a bit. Remove the meat from the crock pot into a pan. Remove the bones, skin, and excess fat from the meat. Easier to place the meat and excess (bones, skin, and fat) in separate containers. With the bones removed, shred the meat with forks by pulling the meat apart (hence, pulled pork). Strain about two cups of the liquid left over and salt to taste. I recall other recipes adding more ingredients to the liquid, so go ahead and experiment if you want to. We do not have a fine strainer so some chunks were still left in. Use a fat separator to cut down on the oil. Pour this over the meat and mix thoroughly. Place whatever size you want on your buns, add BBQ sauce, mayonnaise (wife likes it with a little mayo on the buns), and enjoy.