Pulled Sweet Pork

There are several restaurants around that use sweet pork in their salads, burritos, tacos, etc.  Are you a fan?  My family is.  I have made pulled pork several ways over the years and by far the best way is with soda.  Usually I use Dr. Pepper but really, you can use any cola.  Pick your favorite.  I have used Pepsi too and seen recipes with coke.  Whatever you have on hand is going to be fine.  You will taste it a bit, but it won’t be an overwhelming flavor.  Use whatever you have on hand.

It is key to use the right roast.  You want pork shoulder butt.  Don’t compromise on this if you want it to be tender.  For this recipe I used a pork shoulder butt picnic roast.  It was a little on the small size but that is great because I didn’t want to have a lot left over.  Also, spray your crock pot with non-stick cooking spray before putting anything in it.  This goes for anything you cook – it will make cleaning so much easier.  BTW, my crock pot is 17 years old and still ticking.

You can serve the meet so may ways.  Nachos, salads, burritos, Luke made some tacos.  We love to just put out all the fixings and do our own thing.  (Nacho Sunday!)  Most of all, enjoy!

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Pulled Sweet Pork

This easy pulled sweet pork can be made in the crock pot or instant pot. It is perfect for salads, tacos, nachos, or burritos.

Course Main Course

Cuisine American, Mexican

Keyword pulled sweet pork

Prep Time 20 minutes

Cook Time 1 hour

Servings 6

Ingredients

• 3-5 lbs pork shoulder butt roast
• 1 tsp garlic salt
• ½ tsp pepper
• 1 can cola
• 1 10 ounce can enchilada sauce
• ¾ cup brown sugar

Instructions

1. Spray crock-pot or instant pot with non-stick cooking spray.  Place roast in the crock-pot and pour in the can of soda.

2. Sprinkle half of the salt and all of the pepper on the roast.  Cover and cook for 6 hours on low in the crock pot. For the instant pot, close the lid, set the valve to sealing, put the pressure cook button, and set the time for 1 hour. When it is done, let it self release for 15 minutes. Turn the valve to venting and when the silver button is down, take off the lid.

3. Remove pork and liquid from the pot. Pull apart the pork with fork, tossing fat in the garbage.  Replace back into the crock-pot.

4. In a blender, blend the enchilada sauce, the rest of the garlic salt, and the brown sugar. Pour over the pork and toss. Let it heat through for another 15 minutes. You can set the instant pot to saute or soup for this. Enjoy.