Kristin's Crock Pot Barbecued Pulled Pork
This is the absolute best recipe for pulled pork. It's easy and inexpensive - a hot sandwich meal that you can just leave in the crock pot for your family and friends to graze on all day. I made a huge pot of this (5 pound butt roast) the day prior to my knee surgery and it was a real carry out cost saver!
This is the absolute best recipe for pulled pork. It's easy and inexpensive - a hot sandwich meal that you can just leave in the crock pot for your family and friends to graze on all day. I made a huge pot of this (5 pound butt roast) the day prior to my knee surgery and it was a real carry out cost saver!
- Carbohydrate 0 g
- Cholesterol 1406.136347 mg
- Fat 280.32008466 g
- Fiber 0 g
- Protein 395.07895427 g
- Saturated Fat 98.610981238 g
- Serving Size 1 1 Serving (2268g)
- Sodium 1383.4567285 mg
- Sugar 0 g
- Trans Fat 27.4196587665 g
- Calories 4218 calories
Step-by-step
- Place the butt roast fat side down in an oval crock pot.
- Cover completely with Coke
- Cook on high for the first hour, then reduce to low for the remaining 7 or 8 hours.
- Add Coke as necessary to keep roast covered.
- Carefully remove the roast and place on a cutting board (it will fall apart as you are taking it out) and pour the hot cola down the drain. Wash the crock pot and return to the base.
- Pull the sections of roast apart and remove all of the fat. Once the fat is removed, pull the sections apart (shredding) using either your hands or two forks and return to the crock pot.
- Add equal amounts of Original Open Pit and Honey Open Pit (about 2/3's of the bottle) to the pork, stir well with a wooden spoon, and let heat through in the crock pot on high for at least a half an hour.
- You can add a few "shots" of Jack Daniels Honey Smokehouse Barbecue Sauce for an extra kick.
- Serve on your favorite sandwich roll or hamburger bun.
Many cooks fail to trim the hard cap of fat after the braising stage finishes, leaving greasy pockets that overwhelm the delicate sweetness of the sauce. Pork butt yields an abundance of connective tissue that breaks down during prolonged heat, rendering extra surface fat completely redundant for moisture retention. Submersing the five-pound cut entirely in cola initiates a tenderizing bath where the mild acidity breaks down tough muscle fibers over eight hours of cooking. Maintaining adequate liquid levels prevents scorching along the ceramic perimeter of the slow cooker insert. Swapping the standard soda for a diet alternative alters the final reduction phase because artificial sweeteners lack the natural sugars required to thicken the sauce properly upon heating. Those managing gluten restrictions must carefully verify that the bottled barbecue condiments do not utilize hidden malt vinegars or thickeners derived from wheat. Removing the hot meat carefully requires a sturdy pair of tongs to prevent it from breaking apart prematurely before the fat can be discarded. Shredding the warm pork directly on a cutting board exposes the interior grain, allowing the applied blend of original and honey styles to penetrate deeply during the final thirty-minute high-heat phase. Storing leftovers safely in an airtight glass container within the refrigerator preserves quality for up to four days.
