Description
Pulled pork is slow-cooked until it falls apart, seasoned with smoky spices for a dish that’s great on sandwiches, rice, or straight from the pan.
Ingredients
Scale
Main Protein:
- 4 pounds (1.8 kilograms) pork shoulder or pork butt
Dry Spices and Seasonings:
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Liquid and Cooking Ingredients:
- 2 tablespoons oil (optional for searing)
- 12 ounces (355 milliliters) coke (not diet)
- bbq sauce for coating meat (optional)
Instructions
- Trim the pork, removing excess fat and cutting into manageable pieces for even cooking.
- Create a robust spice blend and thoroughly massage into the meat, allowing flavors to penetrate. Optional: refrigerate overnight for deeper seasoning.
- For enhanced flavor development, quickly sear meat in a hot Dutch oven with a thin layer of oil, browning each side until golden and caramelized.
- Place the seared meat back into the pot and pour in enough Coca-Cola to cover it.
- For oven method, preheat to 300°F. Cover pot with tight-fitting lid and roast for approximately 3 hours, maintaining consistent low temperature.
- Uncover for the last 1–2 hours so the surface develops a deeper, caramelized finish.
- Once cooked, carefully extract meat from cooking liquid and allow brief resting period before shredding.
- Optionally drizzle it with your favorite barbecue sauce to add an extra layer of flavor.
- Alternative cooking methods include slow cooker (8 hours on low) or instant pot (70 minutes high pressure with 15-minute natural release) which yield equally succulent results.
Notes
- Trimming the fat helps reduce greasiness and allows spices to penetrate the meat more effectively.
- Marinating overnight intensifies the flavor profile and ensures deeper seasoning throughout the pork.
- Searing is optional but recommended for building a rich, caramelized exterior that enhances the overall taste and texture.
- Cooking low and slow breaks down tough muscle fibers, creating tender, melt-in-your-mouth pulled pork.
- For a leaner version, choose pork loin instead of shoulder and trim excess fat before cooking.
- Gluten-free diets can enjoy this recipe by using a certified gluten-free barbecue sauce.
- Leftovers can be stored in airtight containers for up to 4 days or frozen for future meals.
- Prep Time: 30–40 minutes
- Cook Time: 4 - 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 376 kcal
- Sugar: 8 g
- Sodium: 421 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 95 mg