Pulled Pork Recipe

I can’t wait to share my Easy Pulled Pork Recipe, where pork shoulder and pantry spices braise with a splash of Coke to produce impossibly tender, juicy pulled pork for the oven, slow cooker, or Instant Pot.

I never expected pork shoulder and Coca Cola to turn into something that makes friends smack their lips and ask for seconds. I’m not talking froufrou barbecue, this is bold, shreddy, a little sticky and totally unapologetic.

I call it my guilty little trick, and depending on your mood it shows up as Simple Pulled Pork Slow Cooker or as Pulled Pork Oven territory. There’s texture that pulls apart, a sweetness that keeps you going, and enough character to make ordinary buns feel important.

If you like food with attitude, you’ll want to see what this does on a plate.

Ingredients

• Rich in protein and fat, it stays juicy and shreds easily after long cooking.
• Adds sweet molasses notes and helps form a caramelized crust on the bark.
• Gives smoky warmth and color without heat boosting savory depth in the rub.
• Sweet soda helps tenderize meat and adds caramelized sweetness while braising.
• Sharp, tangy acid that cuts richness and lifts overall flavor of the pork.
• Blends sweet tangy and smoky notes, coats the pulled pork for serving.
• Adds a tangy base under the rub helps spices stick and brown.
• Provides savory moisture and umami when braising, keeps meat from drying out.

Ingredient Quantities

• 4 to 5 lb pork shoulder (pork butt), bone-in or boneless
• 1 tbsp kosher salt (or 2 tsp table salt)
• 1 tsp freshly ground black pepper
• 2 tbsp packed brown sugar
• 1 tbsp smoked paprika (or sweet paprika)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper, optional
• 1 to 2 tbsp yellow mustard, optional
• 1 to 2 tbsp vegetable oil or neutral oil
• 12 fl oz can Coca Cola (regular, not diet)
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce, optional
• 1 cup barbecue sauce (plus more for serving)
• 1 cup low sodium chicken broth or extra cola for Instant Pot

How to Make this

1. Pat the 4 to 5 lb pork shoulder dry and trim big slabs of excess fat, season all over with 1 tbsp kosher salt or 2 tsp table salt, 1 tsp black pepper, 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp chili powder and 1 2 tsp cayenne pepper if you want heat; rub it in good, you can spread 1 to 2 tbsp yellow mustard first so the rub sticks better.

2. Let the rubbed pork sit at room temp for 30 minutes or refrigerate overnight for more flavor, then preheat your oven to 300 F or set the slow cooker to low, or get your Instant Pot ready on sauté then pressure cook later.

3. Heat 1 to 2 tbsp vegetable oil in a heavy skillet over medium high heat, sear the pork on all sides until browned, about 3 to 4 minutes per side, then transfer the pork to a roasting pan, slow cooker or Instant Pot insert.

4. In the same skillet pour in the 12 fl oz can Coca Cola (regular not diet), 1 4 cup apple cider vinegar and 1 tbsp Worcestershire sauce if using, scrape up the browned bits to deglaze, then pour that liquid over the pork; for Instant Pot add 1 cup low sodium chicken broth or extra cola instead of broth if you prefer, and if you want you can spoon in 1 cup barbecue sauce now or reserve it for later.

5. Cook until the pork is fall apart tender: oven covered at 300 F about 4 to 5 hours, slow cooker on low 8 to 10 hours or on high 5 to 6 hours, Instant Pot on high pressure for 60 to 90 minutes depending on size and bone in or boneless, then allow a natural release for 15 to 20 minutes; you want an internal temp around 195 to 205 F so it shreds easily.

6. Transfer pork to a cutting board, reserve the cooking liquid, let the meat rest about 15 minutes, then use two forks to shred, removing and discarding big pieces of fat and any bone you find.

7. Skim fat from the top of the reserved cooking juices, pour the juices into a saucepan and simmer to reduce a bit, then stir in the 1 cup barbecue sauce and another dash of apple cider vinegar or Worcestershire to taste; simmer until it thickens into a glossy sauce.

8. Toss the shredded pork with the sauce, taste and add more salt, pepper or cayenne if needed, if you like a little crisp on the edges spread the sauced pork on a rimmed sheet and put under a hot oven at 425 F for 8 to 10 minutes to caramelize the edges.

9. Serve hot, with extra barbecue sauce for passing, on buns, tacos or however you like; leftover pork keeps great in the fridge for a few days or freeze in portions for quick meals.

Equipment Needed

1. Large cutting board and a sharp chef’s knife for trimming and slicing (you’ll want a sturdy board)

2. Measuring spoons and a 1 cup measuring cup for the rub and liquids

3. Small mixing bowl and a spoon or spatula to mix and spread the rub

4. Heavy skillet (cast iron or stainless) for searing

5. Roasting pan with lid or slow cooker or Instant Pot insert, whichever method you use

6. Instant read meat thermometer to check 195 to 205 F

7. Tongs plus two forks for moving and shredding the pork

8. Saucepan and a rimmed baking sheet for reducing the juices, glazing and optional crisping in the oven

FAQ

Pulled Pork Recipe Substitutions and Variations

• Pork shoulder (pork butt): pork picnic roast (same collagen, cooks the same), beef chuck roast (for a beefy pulled version), boneless chicken thighs (for faster pulled “chicken” — less fat but still moist).
• Kosher salt (or table salt): table salt — use 2 tsp instead of 1 tbsp kosher, fine sea salt — use about 2 tsp and taste, low sodium salt or salt substitute — use same volume but adjust to taste.
• Smoked paprika (or sweet paprika): regular sweet paprika plus 1/4 tsp liquid smoke or a pinch of smoked salt, chipotle powder (adds heat and smoke), ancho chile powder (milder, fruity smoke note).
• Coca Cola (regular): another cola (Pepsi etc) or Dr Pepper/root beer for a different sweet profile, apple juice or apple cider plus 1-2 tbsp brown sugar (no soda on hand), light lager or amber beer plus a little brown sugar for depth.

Pro Tips

1) Dry brine when you can: rub the salt on and let the pork sit in the fridge uncovered for up to 24 hours. It firms the meat and gives way deeper flavor, dont skip this if you want next level pulled pork.

2) Sear in batches and save the fond: get the pan really hot, dont overcrowd, and brown all sides. Deglaze that browned stuff with your cola/vinegar mix, it adds tons of savory depth to the sauce.

3) Tame the cola sweetness: if the sauce feels too sugary, swap half the cola for chicken stock or add a splash more apple cider vinegar or Worcestershire while reducing. Let the cooking liquid simmer down until it tastes balanced before adding the barbecue sauce.

4) Crisp and store smart: after shredding, spread the meat on a rimmed baking sheet and roast at 425 F for about 8 to 10 minutes to get caramelized edges, but watch it so it doesnt burn. For leftovers freeze or refrigerate with some of the cooking juices so it stays moist when reheating.