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Ingredients
| pork - shoulder: 4 lbs |
| sweet onions: 1 |
| chili sauce: 12 oz |
| Coca-Cola (Coke): 1 cup |
| ketchup: 1/2 cup |
| yellow mustard: 2 Tbl |
| chili powder: 1 Tbl |
| apple cider vinegar: 1 Tbl |
| ground cumin: 2 tsp |
| garlic: 3 cloves |
| paprika: 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| red pepper flakes: 1/4 tsp |
| hamburger buns: 16 buns |
Barbecue Pulled Pork
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
360 min -
Servings
16 serving(s)
Tags
1. Trim fat from meat. If necessary, cut meat to fit in a 5- to 6-quart slow cooker. Place onion in slow cooker; top with meat. In a medium bowl, combine chili sauce, cola, ketchup, mustard, chili powder, vinegar, cumin, garlic, paprika, salt, black pepper, and crushed red pepper; pour over meat.
2. Cover; cook on low-heat setting for 12 to 13 hours or on high-heat setting for 6 to 6 1/2 hours.
3. Transfer meat to a cutting board; remove onion with a slotted spoon. Set cooking liquid aside. Thinly slice meat or pull apart with two forks; combine meat with onion.
4. Add enough of the reserved cooking liquid to moisten pork. (If necessary, return pork mixture to cooker. Cover and cook on high-heat setting for 15 minutes more to heat through.) Serve pork mixture on toasted buns. If desired, top each sandwich with coleslaw.