Crock Pot Cola Pulled Pork with BBQ Sauce (5-Ingredients)
If you love sweet, tangy, and tender, this Crock Pot pulled pork sandwich will do the trick. That sticky, caramel-colored BBQ sauce soaks right into every shred of pork. I started making pulled pork this way after one too many “dry pork” dinners (my teenagers will forgive a lot, but not that), and the cola was the missing piece that kept it juicy without extra work. It’s a true dump-and-go recipe with only five ingredients, and I’ll walk you through how to know exactly when it’s done, what to do with all that cooking liquid, and how to store leftovers so they don’t dry out.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 8-10 hours | 6-8 | Beginner + |
This is one of those meals that you can serve on buns, mashed potatoes, on top of coleslaw, or with a nice buttery corn on the cob.
Julie’s Kitchen Tips
At the store, you’ll usually see pork butt, Boston butt, or pork shoulder. For this recipe, you want that pork butt/shoulder style roast that’s made for cooking for a long time. Bone-in or out is fine. I like to cook bone-in because it helps keep the meat moist, and once it’s done, the meat slides right off the bone.
What kind of BBQ sauce should you use?
Use what your family already likes. If you like it sweet, go sweet. If you like it tangy, go tangy. I used Sweet Baby Ray’s Hickory and Brown Sugar. If your sauce is already very sweet, you can still use the full brown sugar amount, but the finished pork will taste sweeter. (Not a problem at my house.)
Can you use Diet Coke?
I’m using regular Coca-Cola because the sugar works well with the pork and helps create a richer cooking liquid. I haven’t tested this with Diet Coke, so I can’t promise the same results.
Step-By-Step Instructions
Start by trimming the fat off of the outside of the pork butt. I just take a sharp knife and cut it off. Don’t stress about getting every bit. I trim off the thickest fat so it’s not overly greasy, but I don’t go digging into the meat. A little fat adds flavor and helps keep the pork moist when you go to shred it.
Sprinkle the brown sugar and garlic powder over the pork.
Next, add the barbecue sauce on top and then pour the Coca-Cola around the sides. You don’t have to stir. As it cooks, everything melts down and mixes together on its own.
Cover and cook on low for 8-10 hours.
Why LOW matters: low heat gives the connective tissue time to break down slowly, which is what turns a pork butt into pulled pork that shreds easily instead of slicing.
Tips
How to know it’s done (this is the part most recipes skip)
Time is a guide, but don’t stop there. Pulled pork is “done” when it shreds easily.
Here’s what I look for:
- A fork twists in with almost no resistance
- The meat pulls apart in big chunks
- The bone (if yours is showing) loosens and slides out clean – lickety split.
Remove the pork to a large bowl or pan and shred it. I like to shred it right in my Crock Pot, so I don’t have to dirty an extra bowl. Then give it a good stir, because the pork will still soak up a lot of the juices and add so much flavor.
My best tip for the juices: if you trimmed the fat well, you can stir it all right in. If you see a lot of grease floating on top, take a spoon and skim some off first. This keeps the pork saucy rather than oily.
How To Serve The Pork
I like to serve it on buns – the classic pulled pork sandwich, or over rice. The rice will soak up that sweet BBQ cola sauce. If you’re doing buns, I like to spoon a little extra sauce from the Crock Pot over the top. That’s the good stuff.
I love to serve this with some homemade coleslaw, and I have a delicious copycat Chick-fil-A coleslaw recipe that you will love. This recipe is perfect for summer BBQs or a weeknight in, and you can add some creamy baked mac and cheese on the side.
Storage And Freezing (So Leftovers Stay Juicy)
Store in an airtight container in the refrigerator for up to 3–4 days. And it’s important to keep the pork stored with some of the cooking liquid mixed in. If you store it dry, it will dry out. I learned that one the hard way.
Freezer
You can freeze this for up to 2–3 months. I like to freeze it in portions with a little sauce/juice in each container so it reheats like it was just made.
Reheating
If you microwave the pork, add a spoonful of the juice, cover, and heat on the lowest microwave setting and heat until it’s hot, which might take a few minutes. If you’re heating on the stovetop, add it to a skillet over low heat and add a splash of the juices.
FAQs
Do I need to add salt and pepper?
It’s up to you. With this recipe, it’s not required, but if you taste it and think it needs a little salt, go ahead and add a little. The BBQ sauce already has a little seasoning in it.
Should I drain the liquid before serving?
No. Shred the pork and stir it into the juices. If the liquid seems like too much for sandwiches, you can use a slotted spoon to serve and leave some liquid behind, but keep the rest for storing leftovers.
Why does cola work with pork?
Cola adds sweetness and acidity, both of which help the meat turn tender as it cooks. It also blends with BBQ sauce into a rich, dark, slightly sticky sauce that clings to the pork.
Can I cook it longer than 10 hours?
On LOW, pork butt is forgiving. If it goes a little longer, it’ll usually be fine, just keep it covered so it doesn’t dry out around the edges.
Crock Pot Cola Pulled Pork with BBQ Sauce (5-Ingredients)
Ingredients
- 3-4 lb pork butt bone-in
- 12 oz can Coca-Cola
- 1 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
Instructions
- Trim the fat from the pork and place it in the bottom of the slow cooker.
- Sprinkle the brown sugar and garlic powder on top, then add the BBQ sauce.
- Pour the Coca-Cola on the side of the pork.
- Cover and cook on LOW for 8-10 hours.
- Shred the pork and stir it into the juices.
Video
Notes
Nutrition
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