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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub the pork shoulder with the chile powder. Place in a large, lined slow cooker. Pour the cola around the pork. Cover and cook on low heat until the meat is fork-tender and cooked through, about 8 hours.

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  • Using two large forks, transfer the pork to a cutting board and let cool slightly. Shred the meat.

  • Pour the cooking liquid into a large bowl or 1-qt. measuring cup and let stand for 10 minutes. Skim the fat from the surface and discard.

  • Return the meat to the cooker and warm over low heat, mixing in some of the cooking liquid to moisten.

  • To serve, pile the pulled pork onto the bun bottoms and top with pickles. Drizzle with your favorite barbecue sauce and cover with the bun tops.

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