Tender, juicy, and perfectly cooked Pulled Pork you can make in the oven, slow cooker or instant pot.
4 lb pork shoulder , or butt
2 Tablespoons oil (optional if searing)
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
12 Ounces coke (not diet)
Barbeque sauce for coating meat optional
Trim pork of excess fat and cut into 4 pieces.
Combine spices in a small bowl and rub all over the pork. (This can be done the night before).
Sear (optional): Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. Add the meat and sear for a few seconds on all sides.
Oven Method: Preheat oven to 300 degrees F. Pour coke around the pork in the Dutch oven pot. Cover pot with lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork. Remove from oven and shred meat. Toss in barbecue sauce, if desired.
Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.
Coke: The coke adds sweetness and tenderizes the meat (Diet soda wont produce as great of results). Root beer would make a good substitute. If you don’t want to use soda you can substitute another acid, like ½ cup apple cider vinegar mixed with one cup of apple juice.
Store leftover pulled pork in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.
Serving size: This recipe will yield about 2 pounds of cooked pulled pork; enough to serve about 6 people (5 oz per serving).