Big Red Slow-Cooker Pulled Pork
3.8
(2)
The pairing of barbecue and Big Red Soda is super-popular throughout the South, so why not combine the two in one killer dish? The sweet, cult-favorite cream soda, originally from Texas, is often compared to cinnamon bubble gum, but also has notes of lemon, orange, and vanilla. Here, it's combined with barbecue sauce as a cooking liquid for slow-cooked, spice-rubbed pork shoulder, with results that are sweet, spicy, and as uniquely flavored as Big Red itself.
To make the pork in the oven, cook at 300°F in a covered Dutch oven, basting occasionally, until very tender and shreds easily when pulled with a fork, 6–7 hours.
Recipe information
Total Time
8 hours 20 minutes
Yield
8 servings
Ingredients
For the pork:
For the Big Red barbecue sauce:
For the sandwiches (optional):
Special Equipment
Preparation
Cook the pork:
Step 1
Mix salt, black pepper, cumin, paprika, and cayenne in a small bowl. Rub all over pork.
Step 2
Stir soda and barbecue sauce in slow cooker. Place pork in slow cooker, cover, and cook on low, spooning juices over top of pork or turning occasionally, until meat is very tender and falls apart when shredded with 2 forks, about 8 hours.
Step 3
Transfer pork to a rimmed baking sheet and let cool slightly. Shred pork with 2 forks. Discard large pieces of unrendered fat or gristle.
Make the Big Red barbecue sauce:
Step 4
Stir barbecue sauce and 2 Tbsp. soda in a medium bowl. Taste and add up to 1 Tbsp. Big Red, depending on sweetness of barbecue sauce. Toss shredded pork in desired amount of sauce and drizzle more sauce over. You can also spoon some cooking liquid over pork for extra flavor. Season with salt and pepper, if needed.
Step 5
Serve pork with Big Red sauce alongside, or make sandwiches with buns, pork, slaw, pickles, and an extra drizzle of sauce, if desired.
Do Ahead
Step 6
Pork can be coated in spice rub 1 day ahead; chill. Pork can be cooked and shredded up to 3 days ahead; transfer to an airtight container and chill.
Recipe notes
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