Slow Cooked Pulled Pork Barbecue

Slow Cooked Pulled Pork Barbecue

Servings 12 -14
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
  • 1/2 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 2 1/2-3 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.