BBQ Pulled Pork
Tender, shredded pork shoulder cooked with cola and barbecue sauce until it falls apart easily. Serve on buns for a classic sandwich.
Ingredients
Method
Completed steps 0
Place pork chunks in a lightly greased Instant Pot and pour cola over them.
In a bowl, mix 2 cups barbecue sauce, brown sugar, vinegar, garlic powder, and onion powder. Pour this mixture over the pork.
Seal the lid and set to high pressure for 45 minutes.
Allow natural pressure release for 10 minutes, then move the vent to release remaining steam. Remove the lid once the float valve drops.
Using two forks, shred the pork into bite-sized pieces. Transfer shredded pork to a clean bowl using a slotted spoon, discarding the cooking liquid. Stir in the remaining ½ cup barbecue sauce.
Serve on hamburger buns with optional toppings like mayonnaise, extra sauce, or coleslaw.
Prepare ingredients as above. Place pork in a slow cooker, add cola, then pour the barbecue sauce mixture over top.
Cover and cook on low for 6 hours.
Shred, finish, and serve as directed in the Instant Pot method.
Notes
For deeper flavor, brown the pork chunks in a skillet before adding to the pot.
Leftover pulled pork keeps refrigerated for up to 4 days and reheats well in the microwave or on the stovetop.
Any cola variety works; choose based on your preferred level of sweetness and flavor intensity.
Calories: 605 kcal · Carbs: 89 g · Protein: 33 g · Fat: 12 g · Sodium: 1551 mg · Fiber: 2 g · Sugar: 60 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.