Coca-Cola Pulled Pork

Get ready for the most effortless, melt-in-your-mouth pulled pork you’ve ever made! This Coca-Cola Pulled Pork combines the caramelizing magic of soda with a coffee-infused spice rub that transforms an ordinary pork shoulder into something extraordinary. Set it, forget it, and prepare for your kitchen to fill with an aroma that’ll make your neighbors jealous.

What makes this pulled pork special is the unexpected depth from the Coca-Cola. As it slowly simmers, the soda breaks down the tough muscle fibers while its sugars caramelize, creating a subtle sweetness that balances perfectly with the savory spice blend. The instant coffee in the rub might sound strange, but trust me—it adds a remarkable richness that takes this pulled pork from good to “can’t-stop-eating-this” territory.

Ingredients

For the Dry Rub:

• ⅓ cup brown sugar
• ¼ cup kosher salt
• 2 tablespoons instant coffee
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• ½ teaspoon coriander
• Pinch of cayenne pepper

For the Pulled Pork:

• 6-8 pound bone-in pork shoulder roast
• 2 cups dark soda such as Coca Cola

Steps

1. In a small bowl, whisk together the ⅓ cup brown sugar, ¼ cup kosher salt, 2 tablespoons instant coffee, and all remaining spices until completely combined. The coffee granules should be evenly distributed throughout the mix to ensure consistent flavor.
2. Place the pork roast in the slow cooker and thoroughly rub the entire surface of the meat with the spice blend. Press the mixture firmly into the meat, making sure to get into all the nooks and crannies. This thorough coverage ensures flavor in every bite.
3. For maximum flavor development, this rub can be applied up to 24 hours in advance. If prepping ahead, wrap the seasoned roast tightly in plastic wrap and refrigerate until ready to cook. This allows the flavors to penetrate deeper into the meat.

To Cook the Pork in a Slow Cooker:

4. Position the pork with the fat side up in the slow cooker, which allows the fat to baste the meat as it slowly renders down. Pour 2 cups of Coca-Cola around (not over) the meat to avoid washing off the rub.
5. Cook on low setting for 10-12 hours, or until the bone will lift out of the roast with almost no resistance. Avoid opening the lid during cooking as this releases heat and extends cooking time. The meat is properly done when it reaches an internal temperature of 195-205°F (90-96°C).
6. Turn off the slow cooker and let the pork rest in its juices until cool enough to handle, about 20-30 minutes. This resting period allows the meat fibers to relax and reabsorb juices.
7. When ready to serve, carefully transfer the pork roast to a large rimmed baking sheet. Remove the bone (it should slide out easily) and discard, along with any large pieces of fat. The meat should be so tender that it practically falls apart.
8. Shred the pork using two forks, pulling in opposite directions, or use clean hands if the meat is cool enough. Look for and remove any remaining fat or connective tissue for the best eating experience.
9. Skim the fat from the top of the cooking liquid using a large spoon or fat separator. If there’s excessive liquid, discard all but 4 cups from the cooker to prevent the pork from becoming soggy.
10. Return the shredded pork to the slow cooker with the skimmed juices. Set to warm setting and stir occasionally until heated through. This allows the meat to absorb more flavor from the reduced cooking liquid.
11. For a classic BBQ pulled pork sandwich, pile the warm meat onto a soft bakery bun, top with your favorite BBQ sauce and a spoonful of creamy coleslaw for the perfect contrast of textures.

To Cook the Pork in a Pressure Cooker:

12. Place pork, fat side up, in the pressure cooker and pour in the 2 cups of soda. Ensure the liquid doesn’t exceed the maximum fill line of your pressure cooker.
13. Secure the lid tightly, ensuring the seal is properly in place. Set the timer for 3 hours on high pressure without engaging the warm setting. The high pressure environment drastically reduces cooking time while still achieving that fall-apart texture.
14. When the timer goes off, allow steam to release naturally for 30 minutes before manually releasing any remaining pressure. This natural release period prevents the meat from toughening due to rapid temperature change.
15. Proceed with shredding and serving the pork as instructed in steps 7-11 above.

Smart Swaps

• Use diet cola instead of regular to reduce sugar content (cuts approximately 200 calories per batch)
• Substitute coconut sugar for brown sugar (1:1 ratio) for a lower glycemic option
• Try Dr. Pepper or root beer instead of Coca-Cola for a different flavor profile
• Replace liquid with 2 cups strong brewed coffee for a deeper, less sweet result

Make It Diabetes-Friendly

• Use diet cola or unsweetened coffee as the cooking liquid to eliminate approximately 200g of carbohydrates per batch
• Reduce brown sugar to 2 tablespoons and supplement with 2 tablespoons of monk fruit sweetener (cuts carbs by 24g)
• Serve on low-carb cloud bread instead of traditional buns (saves 20-25g carbs per serving)
• Pair with non-starchy vegetables like a cabbage slaw dressed with vinegar rather than sugar-heavy BBQ sauce
• Keep portions to 3-4 ounces (about the size of a deck of cards) to manage carbohydrate intake

Pro Tips

• For a crispy exterior, transfer shredded pork to a baking sheet and broil for 3-5 minutes before serving
• The pork freezes beautifully—portion into meal-sized containers, cover with a bit of the cooking liquid, and freeze for up to 4 months
• For a thicker sauce, remove 1 cup of cooking liquid before returning the shredded pork, reduce it by half in a saucepan, then mix back in
• Let the rubbed pork sit overnight in the refrigerator for maximum flavor penetration
• For a spicier version, double the cayenne pepper and add 1 teaspoon of red pepper flakes to the rub