An easy family-friendly way to enjoy pulled pork on busy weeknights!
- 1 (3 to 5 pound) pork shoulder (also called pork butt or pork roast) or pork tenderloin
- 2 red onions, chopped (you’ll reserve half of one to use as garnish at the end)
- 2 cans of soda, not diet (I have used both Coca-Cola and Dr. Pepper)
- 1 (12 to 18 oz) bottle of your favorite BBQ Sauce (we use Sweet Baby Ray’s)
- 4 to 6 potatoes, cooked and ready to eat (see my tips at the end!)
- your favorite mac and cheese (we use either Annie’s or Trader Joe’s gluten-free), cooked per package directions and ready to eat
- In your slow cooker, place your pork and most of your chopped onion inside. Pour your soda on top of everything and cover and cook on high at least 8 to 10 hours.
- Remove the lid after 8 to 10 hours and the meat should be falling a part at the touch of your fork. Remove all of the meat from the slow cooker into a bowl and then drain your slow cooker of the onions and liquid. Add your meat back to the slow cooker and shred it up with two forks. Stir in as much of your BBQ sauce as you like. At this point, you can start building your spuds immediately or you can turn the slow cooker to the “keep warm” setting and let it stay warm up to 4 or 5 hours until you’re ready to eat.
- Take your cooked and ready to eat potatoes, slice them down the middle and add in your pulled pork. Next, add a big dollop of your mac and cheese followed by your leftover chopped red onion. Serve and enjoy!
We like to make our potatoes in the air fryer. Poke a few holes in each potato, place them in the air fryer and cook them at 400 degrees about 1 hours and 20 minutes. They’re perfect every time!