Big Red Slow-Cooker Pulled Pork
Big Red Slow-Cooker Pulled Pork is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix salt, black pepper, cumin, paprika, and cayenne in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix salt, black pepper, cumin, paprika, and cayenne in a small bowl.
Rub all over pork.
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.
Transfer pork to a rimmed baking sheet and let cool slightly.
Shred pork with 2 forks.
Discard large pieces of unrendered fat or gristle.
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.
Serve pork with Big Red sauce alongside, or make sandwiches with buns, pork, slaw, pickles, and an extra drizzle of sauce, if desired.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.