See it at Whatcha Crockin’? here
Slow Cooked Pulled Pork Barbecue
Author: Melissa Sperka
- 1 6 lb pork shoulder
- 1 [12 oz] Dr. Pepper
- 1 Tbsp liquid smoke
- Shortcut rub:
- Grill Mates Smokehouse Maple [by McCormick's] or your favorite
- Homemade rub:
- 2 Tbsp brown sugar
- 1 Tbsp sea salt
- 1 tsp each ground chipotle pepper, lemon pepper, paprika
- 1 tsp each dark chili powder, cumin, onion powder
- 1 tsp each garlic powder and dry mustard
- ½ tsp black pepper
- vegetable oil
- 3 cup Barbecue sauce
- Mix all of the seasonings together.
- Rub the pork shoulder with vegetable oil and rub generously with your choice of dry rub seasoning on all sides. Place into a large mixing bowl. Cover tightly with plastic wrap, and refrigerate overnight.
- When you're ready to prepare the pork shoulder, spray the inside of the slow cooker with cooking spray and set it on the low setting.
- Mix the Dr. Pepper with the liquid smoke and pour it into the bottom of the slow cooker.
- Center the pork shoulder in the cooking liquid.
- Cook on the low setting for 9-10 hours.
- After the shoulder has finished cooking, remove it from the slow cooker and discard the cooking juices.
- Shred the pork with a fork, removing any visible fat, then place the pulled pork back into the slow cooker and increase the temperature to the high setting.
- Pour 2½-3 cup of barbecue sauce on top. This can be your favorite homemade or prepared sauce.
- Cook on high for 45-50 minutes just long enough for the sauce to simmer into the pork.
- Serve on kaiser rolls with cole slaw and extra sauce on the side.
If you'd like to take a shortcut for the sauce, I recommend using any prepared sauce with a chipotle flavor to reflect the flavors in the dry rub.