Farmhouse Pulled Pork (Printer-Friendly Version)
Slow-cooked pork shoulder with BBQ sauce and seasoning, ideal for hearty meals and easy entertaining.
# Ingredients Needed:
→ Main
01 -
8 pounds pork shoulder roast, bone-in, fat side up
02 -
1 cup cherry-flavored soda (e.g., Cherry Coke)
03 -
28 ounces Sweet Baby Ray’s BBQ sauce
04 -
2 tablespoons seasoned salt (optional; recommend McCormick's Applewood seasoning)
# Step-by-Step Directions:
01 -
Spray the slow cooker insert with non-stick cooking spray or line with a slow cooker liner for easy cleanup.
02 -
Place the pork shoulder roast in the slow cooker with the fat side facing up.
03 -
Rub the seasoned salt evenly over the pork shoulder.
04 -
Pour the cherry-flavored soda around the edges of the roast, avoiding pouring directly over the seasoned pork.
05 -
Cover and cook on low for 10 to 12 hours or on high for 7 to 9 hours until the pork is tender and easily shredded.
06 -
Remove the pork and discard any bones. Drain excess liquid if desired. Shred the meat using two forks and mix thoroughly with the BBQ sauce.
07 -
Return the sauced pork to the slow cooker, turn to warm, and stir occasionally while serving to maintain even heat.
# Helpful Hints:
01 -
Use at least a 6-quart slow cooker to accommodate the pork shoulder. Overfilling can cause overflow due to natural juices released during cooking.
02 -
For faster cooking, select the high setting but check tenderness before shredding. Pork shoulder is optimally cooked low and slow for best texture.
03 -
Leftover pulled pork can be refrigerated up to 4 days or frozen up to 2 months in airtight containers for meal prep.