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Orange Soda Crock-Pot Pulled Pork

November 13, 2011

I love pulled pork. Slow cooked meats that are so soft they fall of the bone… That’s finger lickin’ good.

I make my own dry rub a day or two before, it gives you control over what you put on the meat. But at the same time I never write down what I did the last time, so what’s the point of perfecting a rub if I have no record? Oye. I’m a mess.

In that case, let me record what it was: 1 tbsp black pepper, 2 tsp cayenne pepper, 2 tsp coriander, 2 tbsp chili powder, 3 tbsp cumin, 2 tbsp dark brown sugar, 4 tbsp paprika, and 2 tbsp salt.  Note to self: More sugar next time.

This 8 lb shoulder sat in my very empty fridge for two days. I like to line the crock-pot with onions to add flavor. Usually after it’s done cooking they’re either thrown out or served on the side. But my guest loves onions, so I just threw it into the pulled pork mix.

My secret ingredient was orange soda. I know it’s common to put root beer in (or nothing). I’m not entirely sure what makes root beer so special. To me, all soda is pure sugar, so I thought it would be interesting to see how this panned out.

Verdict: I don’t think the type of soda makes a difference (aside from diet). Confession: I only used orange soda was because I had an abundance of it in my fridge for a friend. It was an impulse decision when taking the shoulder out. If you eat the onions on the side, you’ll notice the coloration is much more orange though.

This pork shoulder had a hard time getting in the crock-pot by the way. I had to really get my hands dirty getting it in there.  Side note: Thanks again to Sean for the loan!

10 hours later, this thing is beautiful. I find that it usually needs a little bit more time then suggested. Look at it! I picked up the bone all the meat just fell! That’s without touching it!

Some of the meat on the skin needed help being scrapped off, but hey, I’ll work for it.

So yea… Crock-pot pulled-pork is the best thing ever. Apparently you can freeze it too (but the internet will tell me anything I want to hear). I’ll find out just how true that is in 2 weeks.

2 Comments leave one →
  1. Anonymous permalink
    January 18, 2013 6:42 pm

    sounds great. cant wait to make it

  2. stephan permalink
    January 22, 2014 4:18 pm

    Freezing its fine i vaccum seal it then freeze it all you have to do then is throw it in boiling water and its like new i do food vending and smoke all my pork ahead of time .

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