How To Make Slow-Cooker Pulled Pork By Kelsey Nixon
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The easiest way to make the BBQ classic for a crowd, thanks to Food Network star Kelsey Nixon.
Pro tip: If not serving right away, transfer shredded pork mixed with BBQ sauce to refrigerator or freezer in a zip-top freezer bag within 2 hours. Seal and date, removing as much air as possible from the bag. Thaw in refrigerator or microwave before reheating. Add additional BBQ sauce, if needed.
- One 5 ½- to 7-pound boneless pork shoulder or pork butt
- ½ cup light brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 3 tablespoons paprika
- 1 ½ tablespoons each salt & pepper
- 2 onions, coarsely chopped
- 2 cups low-sodium beef broth
- 1 cup cola
- About 2 cups BBQ sauce
- 15 to 20 sandwich buns, toasted
- Pickled red onions, optional
Cut the pork into large chunks and place in the base of a slow cooker. (Note: Slow cooker capacity should be at least 5 quarts.)
In a small mixing bowl, combine brown sugar, garlic powder, dry mustard, paprika, salt and pepper.
Sprinkle the rub over the pork turning each piece to coat evenly. Add in the onions, broth and cola. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8-10 hours or on high 4-6 hours.
Mix BBQ sauce with shredded pork. Pile shredded pork onto toasted buns. Serve with pickled red onions, if desired.