Best BBQ Pulled Pork (Slow Cooker)

BBQ Pulled Pork (Slow Cooker) that’s wonderfully tender, sweet and smokey and couldn’t be any easier! 

This Slow Cooker BBQ Pulled Pork is perfect for large gatherings, busy weekdays or whenever you are craving the “Best” BBQ pulled pork!  This BBQ Pulled Pork is made super easy in the crock pot so you can prep it and forget it and makes fabulous BBQ Pork Sandwiches!


BBQ Pulled Pork Recipe

If you are wondering why this post is lacking in my customary plethora of photos (sorry, it’s my weakness, I can’t just post a couple photos — I just love food and photography too much — sorry if you hate it, thank you if you love it!), I am minutes away from walking out the door to our week-long Mexican cruise and will just be getting back by the time you get this post (thank you auto scheduler).  

But I had to post this bbq pulled pork recipe before I leave so you can sink your teeth into the sweet bbq tender pork sooner rather than later. It’s that good.

Patrick ‘s 50-minute work commute has its perks (he is such a champ, never complains). He works within 10 minutes of his parent’s home, which means special days like when he brought home the best bbq pork I had ever devoured — made by his mom, spruced up by his dad. Patrick was telling me how “perfect” the  pork was on his drive home and even though Patrick never exaggerates when it comes to food — he is my very honest food critic — I still couldn’t imagine just how good it was until I ate it for myself.  

No bun, no sandwich, no distractions, just straight up pork, because it was straight up ah-mazing.  After I had devoured every last bite of bbq pork, I knew I had to make it again – soon. Very soon. (and that’s when I made these adorable Easy, Cheesy, BBQ Pork Sliders with Bacon Broccoli Slaw )

I based my bbq pork after my mother-in-law’s version of slow cooking the pork in Cherry Coke with a splash of orange zest and liquid smoke. I added seasonings including ground ginger, smoked paprika and red pepper flakes and finished it off with green chilies. Once the pork is fall apart tender, you smother it with your favorite barbecue sauce for multi-dimensional flavorful pork that is so easy you can satisfy your cravings any day of the week.  Or every day of the week.

I suggest you start tomorrow.

Crockpot BBQ Pulled Pork Ingredients

Simple is the name of the game when making this bbq pulled pork in the slow cooker.

  • Pork shoulder: Trim the pork of any excess fat before popping it into the Crockpot.
  • Mild diced green chiles: Use spicier chiles to kick up the heat of this dish.
  • Cherry Coke: Use regular Coke, NOT diet!
  • Brown sugar: Sweetens the sauce and helps deepen the molasses flavor. 
  • Apple cider vinegar: Adds the balancing tang to offset the sweetness.
  • Liquid smoke: This is a very common ingredient and should be easy to find next to the barbecue sauces in your grocery store.
  • Dried herbs and spices: I used quite a few herbs and spices to lend flavor and heat to this sauce.
  • Orange zest: Adds a little something-something to the bbq pulled pork recipe.
  • Bbq sauce: Use your favorite store-bought brand or make a Homemade BBQ Sauce.

What’s the Best Pork for Pulled Pork?

For best results, use pork shoulder or pork butt to make the best pulled pork.

How to Make BBQ Pulled Pork

The beauty of this Crockpot bbq pulled pork recipe is that the slow cooker does all the work for you!

  1. Spray slow cooker insert with non-stick spray. Place pork in slow cooker.
  2. Add rest of ingredients to slow cooker.
  3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork is very tender.
  4. Remove pork to a cutting board and shred. Drain slow cooker of any liquid if there is any.
  5. Return pork to slow cooker and stir in barbecue sauce until evenly coated, adding more or less as desired.
bbq pulled pork slider on plate

Tips for the Best Pulled Pork

  • Shred pork. You can shred the pork on a cutting board using two forks. I’ve also heard that you can add it to the bowl of a stand mixer and mix it with a paddle attachment to shred. Who knew?!
  • BBQ Sauce. I prefer making my own bbq sauce whenever possible, but you can of course use store-bought sauce if that’s easier for you.
  • Drain pork. You will have some leftover juices after your bbq pork is cooked. You can either use tongs to grab your meat, or I find it easier to strain the pork. To do this, I place my strainer on top of a large bowl to catch the slow cooker contents so the fat doesn’t go directly in my sink, then refrigerate the bowl and skim the fat later and ditch the rest of the juices in the sink sans fat.

BBQ Pulled Pork Variations

  • Make it spicy. Add extra chipotle chili powder or cayenne pepper to give the bbq sauce more of a kick.
  • Make it sweeter. Add more brown sugar to make the bbq sauce sweeter.
  • Make it tangier. Add a little extra vinegar to bump up the tanginess of this Crockpot bbq pork.

Can I Prep Crockpot BBQ Pork in Advance?

Absolutely! You can cook and shred the bbq pork, then store in the fridge for later. If serving a crowd, place the bbq pulled pork back into the slow cooker to reheat.

How to Store Crockpot BBQ Pork

This bbq pulled pork should be stored in an airtight container in the fridge. It’ll last up to 4 days.

How to Reheat BBQ Pulled Pork

This Crockpot bbq pulled pork can be reheated in the slow cooker on low, in the microwave, or in a saucepan over low heat.

How to Freeze Slow Cooker BBQ Pork

Slow cooker bbq pulled pork freezes beautifully! To freeze:

  1. Prepare the bbq pork according to directions.
  2. Cool to room temperature.
  3. Add the meat to a large freezer bag OR portion into smaller size sandwich bags.
  4. Press bag(s) flat and squeeze out excess air to prevent freezer burn.
  5. Seal, label, and freeze for up to 3 months.
  6. To thaw, place in your fridge overnight.

What to Serve with BBQ Pulled Pork

Not sure what to serve with pulled bbq pork? Here are a few of my favorite bbq pork side dishes:

Looking for More Pork Recipes?

Best BBQ Pulled Pork

Tender, tangy sweet, smokey, BBQ Pulled Pork perfect for large gatherings, busy weekdays or whenever you are craving the “Best” BBQ pulled pork! This BBQ Pulled Pork is made super easy in the crock pot so you can prep it and forget it!
Servings: 6
Prep Time: 2 minutes
Cook Time: 8 hours


  • 2 pounds pork shoulder/butt trimmed of excess fat
  • 2 4 oz. cans mild diced green chilies
  • 1 12 oz. can Cherry Coke (1 ½ cups)
  • 1/3–1/2 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons liquid smoke
  • 2 teaspoons garlic powder
  • 1 tsp EACH onion powder, salt
  • 1/2 tsp EACH pepper, smoked paprika, ground ginger, red pepper flakes
  • Zest of 1 orange
  • 1 cup of your favorite barbecue sauce, more or less to taste


  • Lightly spray slow cooker with nonstick cooking spray and add pork.
  • In a medium bowl, whisk all of the remaining ingredients together except the barbecue sauce and pour over pork.
  • Cover and cook on low for 8-10 hours or on high for 4-6 hours or until the pork is very tender then remove pork to a cutting board and shred. Drain slow cooker of any liquid if there is any.
  • Return pork to slow cooker and stir in barbecue sauce until evenly coated, adding more or less as desired.
  • Taste and add hot sauce/salt/pepper/brown sugar to taste.
  • Amazing on sandwiches!


*If you are using a sweeter barbecue sauce, you might want to start with ⅓ cup brown sugar and add more to taste at the end of cooking.

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Carlsbad Cravings original inspired by my mother-in-law, Marcia

Tender, tangy sweet, smokey, BBQ Pulled Pork perfect for large gatherings, busy weekdays or whenever you are craving the “Best” BBQ pulled pork!!

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Reader Interactions

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  1. Nicole says

    I LOVE ALL YOUR RECIPES!!! I can’t wait to try this one!! What BBQ sauce(s) do you use or would you recommend?

    • Jen says

      Hi Nicole! I am sorry for the delay in getting back to you as I was out of the country for over a week without internet and am still catching up! First of all, THANK YOU for letting me know you love my recipes, that makes me so happy! As far as BBQ Sauces I like KC Masterpiece and Sweet Baby Rays. I actually used half and half for this recipe. Hope you love this recipe as well!

      • Nicole says

        Thanks so much!! (And don’t worry about the delay-it’s no problem at all!!). My fiancé and I literally have the same taste buds as you because we are IN LOVE with all of the recipes that we’ve tried of yours and I make a different one (or two) of yours a week! So thank you for all of your recipes! I feel like we are your biggest fans! Haha! 🙂

        I do have another question though… I tried making your breadsticks twice. The first time I don’t think the water was warm enough for the yeast so it didn’t work. But I ended up using the seasoning on crescent rolls and it was amazing! But the second time I ran into a similar problem as the first, that the dough was so sticky I couldn’t work with it at all and couldn’t roll it into breadsticks. I ended up making them anyways and they looked like blobs… But they were delicious blobs lol!! I would love to keep making them but Do you know what I’m doing wrong? I don’t have a stand mixer so I was doing it by hand… Maybe that’s the problem? Or do I need more flour? I greased my hands and that didn’t help either. I do live in AZ so maybe it’s the weather and water 🙁
        (Sorry for the long comment/question)

        • Jen says

          Hi Nicole, so nice to meet my biggest fans!!! 🙂 As far as my breadsticks go, I am sorry you are having problems. If you are kneading by hand, it will require a good 6+ minutes of kneading.
          At first the dough will be really sticky and difficult to gather but as you work with it and incorporate the flour, it should become less sticky. If the dough doesn’t seem to be losing its stickiness, sprinkle more flour over the top and work it into the dough. As soon as your dough is smooth and it bounces back when you press a finger into it, you’ve added enough. Thats all I can think to tell you – just keep adding flour. I hope you can get them to turn out!

          • Nicole says

            Thanks for the tips!!! I’m determined to make these work because they were so good!
            I’m not giving up!! And I’m hoping to be able to get a stand mixer because I’ve always wanted one! Then I can make these amazing recipes with a little more ease! 🙂

  2. Dwayne says

    Made this for dinner last Sunday. It was great I like how the green chili’s add a little kick. All of your recipes look and sound great. Can’t wait to try more! I am taking my nieces and nephews on vacation soon and am thinking they might like to wake up to your angle food cake French toast for breakfast one morning. I will let you know how it goes.

    • Jen says

      Hi Dwayne, so happy you enjoyed the pork and excited for you to try more recipes – thank you! I love a sweet and spicy kick – kind of my favorite flavor combo ever 🙂 Your nieces and nephews would love you forever if you make the angel food cake French toast for breakfast! – so fun! Thanks for taking time to comment and welcome to Carlsbad Cravings!

  3. Amy @ Chew Out Loud says

    Jen, thanks for that BBQ glory right now! Where I’m at, it’s gloomy April rain and (gasp) maybe snow (please no)… I am SO ready for some BBQ! Love all your slow cooker inspiration right along with it. Good timing. And I’m officially growling in the tummy 🙂

    • Jen says

      Hi Amy! I hope it brightens up soon where you are! Thank you so much for reaching out so I could discover your blog – your photos are stunning and I am loving your recipes! Can’t wait to try that carnita bowl! I am now following you everywhere 🙂

  4. Victor J. says

    Wow that BBQ chicken chile looks insane. I came here to find a pulled pork recipe, but thanks to you, I’ve got some new ideas that I wouldn’t have otherwise thought of. Thanks!

    • Jen says

      Hi Victor, welcome to Carlsbad Cravings! I am so glad you are finding more recipes to try! I hope you love them!

  5. Lynne says

    I made this yesterday, and it was very good, but my pork was not “pull apart” done after 8 hours on low. I had to cut it. Unfortunately, this is one of the draw backs of slow-cooker recipes. I am at work and couldn’t check to see if the low temp was doing it. If it had been turned up to high for the last 1-2 hours, I’m sure it would have been fine. (used fresh picnic half, BTW). I may try the high for 4 hours another time – the only thing is that I’m away from the house for 10.5 hours, so I have to put it on a timer. I used Open Pit bourbon and brown sugar BBQ sauce, but only 1/2c – I wanted the pork flavors to come through, and it was perfect.

    • Jen says

      Hi Lynne, I am so happy you enjoyed this recipe but sorry it wasn’t fall apart tender after 8 hours – that is the draw back of slow cookers – every slow cooker cooks a little differently. Hope it turns out perfectly next time!

  6. Cat says

    I’m not much of a pop drinker …. not actually sure we have cherry coke here – can I use regular coke? Or Dr. Pepper? I’m also wondering if you could use something else other than pop, too. I take it Diet Drinks don’t work? Why not?


    • Jen says

      Hi Cat, you can certainly use regular Coke or Dr. Pepper but you are right Diet doesn’t work because the artificial sweeteners break down with the heat into something not very appetizing… Best of luck!

  7. Diane says

    Oh my goodness this is sooooo good!!! I made it with boneless chicken breasts and thighs instead of the pork and everyone loved it!!! Thank you for a great recipe! It’s definitely a keeper!

    • Jen says

      Hi Diane, I am thrilled you loved it and that it was so delish with chicken – I am going to have to try that soon! Thanks so much!

  8. Robin says

    Hi! I made the BBQ pulled pork recipe but had to use a beef roast instead. I already had it thawed out. I really like the flavor, but the men folk did not. They thought the orange zest and overall sweetness was too much. Just wondering if this might work without the orange zest and cherry cola? They prefer a real BBQ smoked meat flavor. Has anyone altered this recipe? How did it turn out?

    • Jen says

      Hi Robin, I haven’t tried it without, but you can certainly omit the orange zest and use root beer instead. Hope this helps!

  9. Jen says

    Hi there! So excited to try this! Do you know if Cherry Pepsi will work instead of Cherry coke? My husband bought the wrong one!

    • Jen says

      Hi Jen, I haven’t tried it with Cherry Pepsi but I am sure it will still taste great! Let me know how it turns out – enjoy!

  10. Kara says

    This pork is AWESOME! I used a four pound roast (it’s what I had)…doubled the other ingredients and cooked on low for 8 hours. It was perfect! Thanks so much for another scrumptious recipe!!!! 5+ Stars!!!

    • Jen says

      5+ stars – wahoo! Thank you so much Kara and thanks for sharing that it works so well doubling the recipe! Love your comments!

  11. Raya says

    I’m a college student and just received my first slow cooker for Christmas this year. I think this will have to be the first recipe I try, because it looks amazing!

    • Jen says

      That is so nice of you Raya! I am excited for you and your new slow cooker – they are so easy and deliver such delicious food! Hope you love this recipe!

  12. Mr_Mojo_Risin says

    Fantastic Flavor!!! I’ve used this recipe 3 times now. Dr. Pepper is my favorite drink and is the best substitute for Cherry Coke. It’s tough to try and top this pulled pork recipe, especially when using Kings Hawaiian rolls.

    • Jen says

      Thank you so much, I am thrilled you love this so much and have made it so many times! Thanks also for the tip on using Dr. Pepper as a substitute!

  13. roxy says

    is there anything else i can use besides coke

    • Jen says

      Hi Roxy, you can use Root Beer of Pepsi 🙂

  14. Sara says

    I love it!! I’ve cooked it so many times and everyone loves it. I love the taste and how easy it is to cook for a biggish group of people. I always use the leftovers on homemade pizza!

    • Jen says

      Thank you so much Sara! And the leftovers on homemade pizza sounds absolutely divine!

  15. Simona says

    Hi, there. I can’t find any canned chillies here in Italy. Only diced chillies in a jar, but they are immersed in a liquid (a mixture of water and vinegar). Will they do? Or do I need to adjust the recipe somehow?
    Btw: finding a cherry cola was tough, too… yet I made it. It’s an expensive imported “exotic item” here, so I guess next time I’ll go for a regular coke.

    • Jen says

      Hi Simona, I think the diced chilies in the jar should be just fine as long as they are hatch chilies – I would just be sure to drain them off the liquid first. And I am so sorry about the Cherry Cola! I agree, regular Coke will work next time! I hope you enjoy this recipe all the way from Italy!

      • Simona says

        This recipe is awesome. Reading the ingredient list I was quite skeptical, but the outcome was sooooo good. I had to prepare it two times in a week, to satisfy my friends’ requests. Pulled pork has always been a favourite, I’m so glad I can cook it on my own now. THANK YOU.

        • Jen says

          You are so welcome Simona, I’m thrilled you love this recipe!

  16. Rachel says

    Delicious! I added some of the sauce from the slow cooker to the shredded pork before the bbq sauce. And I didn’t think it needed much more than half a cup of bbq sauce, either. I wish I had known about not using pop with artificial sweeteners before I cooked this though. I used Cherry Coke Zero, which uses aspartame, so now I’m wondering if it could have turned out even better!

    • Jen says

      Hi Rachel, I’m so glad you loved it! And I’ll add a note about the artificial sweeteners in the recipe. It’s not something I’ve personally tried but have researched. Glad it was still a hit!

  17. Renate says

    I just got a slow cooker and this sound like a great recipe to start with. However what is liquid smoke?

    • Jen says

      Hi Renate, I am excited for your new slow cooker adventures! Liquid smoke adds a wonderfully smokey flavor and can be found by the barbecue sauces at your grocery store.

  18. Simona from Italy says

    Dear Jen,
    I need to cook a slightly larger chunk of meat, of course within the available volume inside the slow cooker (I have a 6 quart one, so I think it should handle it fine). Say, up to three pounds of pork. Do I need to proportionally increase the other ingredients? Will 10 hours on low still be OK, in your opinion?

    • Jen says

      Hi Simona, I would just do “heaping” amounts of the ingredients but otherwise I on’t think you need to increase the ingredients. I also think 10 hours should still be fine. If it’s missing a little something after it’s cooked then you can add dashes of seasoning. I hope this helps!

      • Simona from Italy says

        Thank you, Jen. You confirm my hypothesis, as I do think that the liquid part with seasonings does not need to proportionally increase. In the closed environment of the cooker, vapours and flavours should work just fine if they reach the proper level around the meat.
        I’ll just try. I have to cook two batches, in order to feed 18 hungry colleagues, and I’m sure they’ll love your recipe as I do.

        • Jen says

          I hope it is a huge hit Simona! You are so great to cook for your coworkers!

  19. Heather Gallagher says

    Hello! Thank you for all of the wonderful recipes. A lot of people think I’m a good cook, but it’s actually because I use a number of your recipes. Do you think this recipe could be altered to use an instant pot, in order to reduce the cooking time? If so, what would you suggest?

    • Jen says

      Thank you for your kind words Heather! I’m so happy you are enjoying my recipes! I am sure this could be made in an instant pot but unfortunately I don’t have one so I can’t help you with that – sorry!

  20. Jeanette says

    Do you use any kind of dressing for the broccoli slaw?

  21. Stephanie says

    Hi Jen! I was just curious what is the purpose of the cherry coke? I don’t typically cook with things like that so I’m wondering what my pork would be lacking if I skipped it or if I should just suck it up and add it?

    • Jen says

      Hi Stephanie! It not only adds flavor (contain flavoring approximates that were once derived from dark spices like: cinnamon, clove, allspice, cardamom, pipal, nutmeg, citrus zest, etc) and caramelized sugar but also contains a lot of acid which provides flavor balance and most importantly tenderizes the meat.

  22. sarah says

    What size slow cooker is being used for this dish? I have a 4.5 quart, smaller than most, trying to make the proper adjustments to serving size.

    • Jen says

      I used a 6 qt slow cooker. Best!

  23. Shante says

    Hi I was wondering if the pork you used was frozen or fresh?

    • Jen says

      Hi Shante, you should always start with thawed, fresh pork or other proteins in recipes unless it specifically says otherwise. Enjoy!

    • Tina says

      My grocery store only had a 5.15 pound pork shoulder boston butt roast. there is a bone in it. Can I use this recipe? Do I need to double the ingredients? Do I need to lengthen the cooking time. Is there a temperature to know when the pork is done?

      • Jen says

        Hi Tina, yes you can use that pork shoulder instead and yes I would double the ingredients. The cook time will be longer by 1-2 hours. The pork is done when it easily shreds, this is usually around 185 degrees F. Good luck!

  24. Simona Righini says

    Many months after my first attempt at this tecipe, it is the one that relatives, friends and colleagues keep asking for. Super delicious, and so effortless. THANK YOU. Hope you are well.

    • Jen says

      I love hearing that, thank you so much Simona!

  25. Kristi says

    I didn’t have cherry Coke so I just added Cook. Do you think that will work?

    • Jen says

      Yes, it will still be delicious and tenderize the meat. Enjoy!

  26. Teri Rosa says

    Can you recommend a bbq sauce? I seem to struggle to find a good one. I like sweet tangy.

    • Jen says

      Hi Teri, for sweet we like Sweet Baby Rays. I also have a killer homemade barbecue recipe coming soon!

      • Jennifer says

        I’ve made your barbecue sauce and OMG, it’s AMAZING! And so easy to throw together!

        • Jen says

          Thank you Jennifer! I love hearing it’s such a hit!

  27. Cindy says

    Good grief this is crazy good and it’s not even halfway done cooking yet! I haven’t even gotten to the part where you add the BBQ sauce!

    • Jen says

      That is awesome Cindy, I hope it was even better with the BBQ sauce!

  28. KB says

    Having a bbq tomorrow and want to prep it all today. Would it be ok to put it all in crockpot today to marinate and when just turn it on tomorrow? Or would the marinade mess it up?

  29. jenny says

    hi I was wanting to make this serve 15. Can you please clarify the amount of brown sugar needed. A serving of 4 is 2/9 cup brown sugar. when I change it to a serving size of 15 it is 5/6 cup brown sugar. Is that 5 to 6 cups of brown sugar? And I’m sorry but I’m not sure what the 2/9 amount is? if you wouldn’t mind clarifying this that would be great. Thankyou.
    I think your recipes are sensational by the way…. they taste soooo good.

    • Jen says

      Hi Jenny! It is referring to fractions of a cup. 1/3 cup brown sugar is needed for 6 servings and 15 servings is just over double – so it is 5/6ths of a cup or 83% of one cup. You could use a heaping 3/4 up and add additional sugar to taste at the end if needed. I hope that helps!

  30. Debi says

    I made this as sliders, along with the bacon broccoli slaw for a work party for about 30 people. It was AWESOME! Everyone loved them. I used 17 lbs of pork butt and multiplied the recipe x8 (though I would cut that in half if I were to make that big of a batch again. I had a lot of leftover liquid that I didn’t even use in the cooking.) Only changes I made were that I used less of the sweet baby rays (and had some on the side if people wanted it) and I used cabbage in the slaw instead of broccoli, and a little more mayo and dijon to cut the tang slightly and added sliced green onion. I made half of the recipe in the instant pot and half in a slow cooker, then mixed them together. I think I liked the slow cooker results better as the instant pot broke down the meat too much. This is about the 15-20th recipe that I’ve made of yours and EVERY one has been a winner! I don’t know how you do it, but please keep doing it!!!

    • Jen says

      Hi Debi, thank you so much for your awesome comment! I’m thrilled these BBQ Pork Sliders were such a hit. You’re a champ to take on such a huge job of 17 lbs of pork – bravo! Thank you for making my recipes and for taking the time to comment – I’m honored they have all been winners! Merry Christmas and Happy New Year! xo

  31. Cindy says

    Do you think this could be made ahead and frozen? If so, what do think think would be the best way to reheat and would you wait to add the barbecue sauce?

    • Jen says

      Hi Cindy, I would freeze it with the sauce, defrost in the refrigerator completely then you can reheat on the stove or in the crockpot on low for 2 hours or so.

  32. Therese says

    HI Jen, I only have a Boneless Pork loin on hand. would it work for this recipe? With meat being limited and prices high i’m trying to use what I have. Definitely going to use your AMAZING homemade BBQ sauce. I make batches and freeze it. It’s our permanent go to for BBQ sauce!!

    • Jen says

      I definitely understand using what you have on hand! Pork loin will work – it is not as juicy when shredded but with the barbecue sauce I still think it will taste great.

  33. Brian says

    Your recipes are AWESOME. I have a bone-in shoulder. Will the soda do weird things or is that a viable sustitute?

    • Jen says

      Thanks so much Brian! The soda will still be great. Enjoy!

  34. Grace says

    This is hands down the BEST pulled pork I ever had. I did make 3 minor changes reduced the amount of liquid smoke, reduced the red pepper flakes and slightly reduced the sugar, these changes are my preference and absolutely had nothing to do with the pulled pork!

    • Jen says

      Thank you so much Grace, I’m so pleased you loved it!

  35. Heather says

    I’ve made this once so far and we loved it, (we knew we would, all of your recipes have been keepers in this house). I was curious though… I made you BBQ chicken with the homemade sauce. would that homemade sauce be good in this recipe?

    • Jen says

      Thank you Heather and YES! I posted this recipe my firs year of blogging and hadn’t posted my homemade barbecue sauce yet – I think it would be amazing with it!

  36. Erica says

    My boyfriend is a pulled pork fiend and we have been trying like crazy to recreate his favorite bar’s pulled pork at home, especially during a pandemic. This was so good and the closest we have gotten yet. Juicy and full of flavor. I also marinated the pork in everything except for the barbecue sauce over night and wow! Thank you so much.

    • Jen says

      Thanks so much for the awesome review Erica! I’m thrilled this came close to your favorite BBQ place!