By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 8
315 cal · 375 min
Pop Pulled Pork
Recipe GLPRbf3faef8b9ac90
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Average rating: 4.8 (1)
Tender, fall-apart pulled pork slow-cooked with onions, soda, and BBQ sauce for a sweet and savory Southern-style main course. The soda adds a subtle sweetness and helps tenderize the meat while it braises low and slow.
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Ingredients
2 medium yellow onions, sliced
1 pork shoulder roast (pork butt), 3 pounds
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 can cola-style soda (such as Dr. Pepper), 12 ounces
1 bottle barbecue sauce, 18 ounces
1 tablespoon hot sauce
¼ cup packed brown sugar
Directions
Layer the sliced onions across the bottom of a slow cooker. Pat the pork shoulder dry, then season all sides generously with kosher salt, black pepper, and garlic powder. Place the seasoned pork on top of the onions.
Pour the entire can of soda over the pork and onions. Add the full bottle of barbecue sauce and the hot sauce to the slow cooker. Sprinkle the brown sugar into the liquid mixture and stir well to combine.
Cover the slow cooker with its lid and cook on high heat for 6 hours, until the pork is extremely tender and shreds easily with a fork. The meat should be dark and fall apart at the lightest pressure.
Carefully transfer the cooked pork to a clean cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large fat deposits as you work.
Skim the fat from the surface of the cooking liquid using a spoon or fat separator. Return the shredded pork to the slow cooker, nestling it back into the sauce. Keep warm on the low setting until ready to serve.
Comments
This is a straightforward, cheap pulled pork that relies on a slow cooker and pantry staples—all available at any Charlotte chain—with no special stops required. A pork shoulder costs $3–5 per pound depending on the cut and sales, and eight servings brings it to roughly $2–3 per serving; the soda, barbecue sauce, and hot sauce are shelf-stable basics that anchor the cost low. The stated 375 minutes (about 6.25 hours) is honest for a slow cooker, though you'll want to add 15 minutes for chopping the onion and garlic and searing the shoulder if you have time. The dish is a set-it-and-forget-it family meal that reheats beautifully and leftovers make excellent sandwiches or nachos the next day, but it does demand overnight or all-day planning—not a spontaneous weeknight option.
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