Slow Cooker BBQ Pulled Pork Sandwiches

Get ready for the most tender, flavor-packed pulled pork that practically makes itself! This slow cooker version brings all the smoky, sweet, and savory goodness of classic BBQ pulled pork without having to tend a smoker all day.

The magic happens when our perfectly spiced pork shoulder meets a secret ingredient – cola! As it slow cooks, the soda’s sugars caramelize and its acids tenderize, creating meat so succulent it falls apart at the touch of a fork. Paired with your favorite BBQ sauce and piled high on a warm bun, it’s pure sandwich perfection.

Ingredients

For the Spice Rub:

• 2 Tbsp Diamond Crystal or 1 Tbsp plus ½ tsp Morton kosher salt
• 1 Tbsp chipotle or red chile powder
• 1 Tbsp freshly ground black pepper
• 1 Tbsp garlic powder
• 2 tsp dry mustard
• 2 tsp ground coriander
• 1 tsp ground cumin

For the Pork:

• 3-4 lb boneless pork shoulder (Boston butt), excess fat trimmed
• 2 Tbsp vegetable oil
• 1 large onion, quartered
• 10 garlic cloves, smashed
• 1 (12-oz) can cola or dark soda
• ½ cup barbecue sauce, plus more to taste

For Serving:

• Warmed hamburger buns
• Coleslaw
• Bread-and-butter pickle slices
• Hot sauce

Steps

1. Combine the spice rub ingredients in a small bowl: 2 Tbsp Diamond Crystal salt (or 1 Tbsp plus ½ tsp Morton), 1 Tbsp each of chile powder, black pepper, and garlic powder, 2 tsp each of dry mustard and coriander, and 1 tsp cumin. Mix until evenly blended – this ensures every bite will be perfectly seasoned.
2. Place pork on a rimmed baking sheet and pat completely dry with paper towels (wet meat won’t brown properly). Massage the spice rub thoroughly into every surface, pressing firmly to adhere. For best results, refrigerate uncovered for 1-12 hours – this creates a dry surface that will brown beautifully. If time is tight, you can proceed immediately.
3. Heat 2 Tbsp oil in a large Dutch oven over medium heat until shimmering but not smoking. Brown the pork for 8-10 minutes total, turning every 2 minutes. Look for a deep golden crust – this is where major flavor develops.
4. Transfer pork to your 6-8 quart slow cooker. Add quartered onion and smashed garlic cloves around the sides (not on top, where they might burn). Pour the cola over everything – it should come about halfway up the sides of the meat. Cover and cook on high for 4-4½ hours until the meat easily shreds with a fork.
5. Carefully transfer the pork to a large plate or cutting board (it will be very tender). Remove and discard the onion pieces, then pour off excess liquid, reserving 1 cup of the cooking juices. These concentrated juices add incredible depth to the final dish.
6. Return pork to the slow cooker and shred using two forks, working against the grain for the best texture. Season with salt to taste, then stir in ½ cup barbecue sauce. Add more sauce if desired – start with small amounts to find your perfect balance.
7. Serve on warmed buns topped with coleslaw, pickles, and hot sauce. The cool crunch of slaw and tang of pickles perfectly complement the rich, tender pork.

Smart Swaps

• Use root beer or Dr Pepper instead of cola for subtle flavor variations
• Try brioche or pretzel buns instead of regular hamburger buns
• Make it lower-carb by serving over cauliflower rice or lettuce wraps

Make It Diabetes-Friendly

• Choose sugar-free cola and sugar-free BBQ sauce to reduce carbs by 15g per serving
• Serve on high-fiber whole grain buns (net carbs: 12g vs 25g for regular buns)
• Make open-faced sandwiches using just half a bun to halve the carb count
• Pair with non-starchy vegetables instead of traditional coleslaw

Pro Tips

• Score the fat cap in a diamond pattern before applying rub for better seasoning penetration
• Don’t skip the browning step – it creates essential flavor compounds
• For extra-tender meat, let it rest 15-20 minutes before shredding