Cherry Cola Pulled Pork
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
Ingredients
Scale
- Dry Rub
- 1/4 cups brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon sweet paprika
- 1 tablespoon ground black pepper
- 1 tablespoon ground white pepper
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon celery salt
- 1/2 teaspoons cayenne pepper
- Pork
- 3–4 pound pork shoulder butt, cut into large chunks
- 1 bottle (16 ounces) Cherry Cola
- 1/2 cup ketchup
- 2 tablespoons dijon mustard
- 3 tablespoons Worcestershire sauce
- 1/4 cup brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon cornstarch + 1/4 cup water
Instructions
- Combine all dry rub ingredients and rub all over chunked up pork shoulder.
- In your electric pressure cooker, heat 1 tablespoon of olive oil on Saute function. Once hot, brown the pork chunks on all sides. Once browned, remove and set aside.
- Deglaze the pan with the cherry cola being sure to scrape the browned bits off the bottom. Add the pork back to the pot and cook on high pressure for 100 minutes.
- Once done, natural release. Remove pork from pot and strain off any fat that has accumulated on the top.
- To the remaining liquid, add the ketchup, mustard, Worcestershire sauce, brown sugar, and cider vinegar. Thicken, if necessary, with cornstarch and water.
- Shred pork and serve with thickened sauce over the top. Enjoy!
Notes
- If cooking in the oven, start at 450 degrees for 20 minutes. Reduce temperature to 325 degrees and cook 3-4 hours until pork is easily shredded with a fork.
- If cooking in a slow cooker, cook on low 6-8 hours or until pork is easily shredded with a fork.
Nutrition
- Serving Size: 6