Tips

• Cherry Coke:  Use regular Cherry Coke, NOT diet!  Dr. Pepper is the closest substitute for Cherry Coke.  The Coke not only adds flavor (contains flavoring approximates of dark spices like cinnamon, clove, allspice, cardamom, pipal, nutmeg, citrus zest, etc.) and caramelized sugar but is also highly acidic which balances the flavor and most importantly, tenderizes the meat.  Cola is such a great tenderizer because it typically has a pH of about 2.7—for comparison, lemon juice has a pH of 2—making it acidic enough to break down the tough proteins without dissolving your meat.
• Liquid smoke: If you aren’t familiar with liquid smoke, it really is liquid smoke!  It is a very common ingredient and should be easy to find next to the barbecue sauces in your grocery store. You can use mesquite or hickory, but I prefer mesquite in this recipe.  
• Pulled Pork in the Oven:   Cover and cook the pork roast at 325 degrees for about 6 hours or until very tender.  
• Pulled Pork in the Instant Pot: Cut the pork into large chunks if needed to fit into the instant pot.  Cook on high pressure for 70-80 minutes (depending on size). Once time is up, let pressure release naturally for 25 minutes, then manually release any remaining pressure and open. 
• *DIY Buttermilk:  Add 2 tablespoons lemon juice or white vinegar to a 3 cup+ measuring cup.  Add enough milk to equal 2 cups.  Give it a stir then wait 10-15 minutes for it to curdle, then give it another stir before using.   If you only have 1% milk, then add a splash of heavy cream before filling the rest of the measuring cup with milk.

Make Ahead

• BBQ Pulled Pork: Cook the pulled pork all the way through adding the barbecue sauce.  Transfer the pork to the refrigerator directly in the ceramic crockpot insert or Dutch oven. The next day, warm the pork in the crockpot on LOW for 1-2 hours or gently warm on the stove. Add a splash or additional barbecue sauce or water if it seems dry after it’s warmed through (it will release juices as it heats up).
• BBQ Sauce: Transfer the cooled barbecue sauce to an air-tight container. Store for up to two weeks in the refrigerator or freeze for up to 3 months. 
• Coleslaw: Homemade coleslaw will last about 3 to 4 days in the fridge, but is at peak freshness within the first few hours of combining.
  To make ahead further in advance, thinly slice the cabbage, shred the carrots, and slice the green onions. Store in separate airtight containers in the fridge for up to 5 days.  The dressing can be whisked together and refrigerated up to 5 days in advance. Combine when ready to use.
• Onion Strings.  You can slice the onions a day ahead of time and refrigerate in an airtight bag if you aren’t ready to fry right away.  This will cut down on the onion prep significantly. For fried onions, let them cool COMPLETELY before transferring to an airtight container. Store onions at ROOM TEMPERATURE for up to three days.

HOW TO STORE 

• Pulled pork: Store leftovers in an airtight container in the refrigerator for up to 5 days. The buns can be refrigerated or frozen to prolong their shelf life.  The pork can be frozen for up to three months. 
• Onion Strings:  Let onions cool COMPLETELY before transferring to an airtight container. Store onions at ROOM TEMPERATURE for up to three days.
• Coleslaw: Homemade coleslaw will last about 3 to 4 days in the fridge, but is at peak freshness within the first few hours of combining. The cabbage will soften over time and the dressing will become runnier. The carrots and red cabbage will also alter the color of the dressing the longer it sits.

To Reheat

• To reheat in the microwave:  Warm the pork in the microwave for 1 minute then at 20 second intervals until warmed through.
• To reheat on the stove:  Rewarm the pork gently over medium-low heat, adding a splash of water if the pork seems a little dry after warmed through.
• To reheat in the slow cooker:  Reheat in the slow cooker for 1-2 hours on low.