Cracker Barrel BBQ Pulled Pork is an easy copycat dinner of fork tender shredded pork braised in barbecue sauce and Coca-Cola until it falls apart. Which makes it a perfect make ahead meal for game day, summer potlucks or weeknight dinners, since it needs just five minutes of prep.
Mixing barbecue sauce with Coca-Cola before pouring it over the pork is what makes this work, because the cola tenderizes the meat while adding sweetness. Low heat gives the pork time to absorb that sauce, so after six hours it shreds with just two forks and almost no effort.
This version keeps it simple with pork loin, bottled barbecue sauce and a can of cola, which means the prep takes about five minutes. The optional sliced onion on the bottom of the pot adds a savory layer, and it melts into the sauce while the pork cooks.
Cracker Barrel BBQ Pulled Pork
Course: DinnerCuisine: AmericanDifficulty: Easy12
servings5
minutes5
hours30
minutes220
kcalPork loin simmers on low in barbecue sauce and Coca-Cola for six to seven hours until tender enough to pull apart. Toss the shredded pork back into the sauce, then serve on buns or alongside your favorite sides.
Ingredients
3 pounds pork loin or pork tenderloin
18 ounces Sweet Baby Ray’s barbecue sauce (1 bottle)
1 1/2 cups Coca-Cola (one 12 ounce can), Dr. Pepper or Root Beer can be substituted
1/2 white onion, sliced (optional)
Directions
- Prep the slow cooker:If using onion, spread the sliced onion across the bottom of the slow cooker.
- Add the pork:If you have two smaller tenderloins, place them side by side. For one large loin, cut it in half across the width, trim any excess fat, and place both pieces in the slow cooker.
- Mix the sauce: Stir together the barbecue sauce and Coca-Cola in a bowl until combined.
- Pour and cover:Pour the sauce mixture over the pork and place the lid on the slow cooker.
- Cook low and slow:Cook on LOW for 6 to 7 hours until the pork is fork tender. Do not use the HIGH setting.
- Shred the pork:Remove the pork to a cutting board and shred with two forks.
- Toss and serve: Return the shredded pork to the slow cooker and toss with tongs to coat in the sauce. Serve on buns, slider rolls or plates, drizzled with extra sauce from the pot.
FAQs
Can I use pork shoulder instead of pork loin?
Pork shoulder works well for this recipe, and the higher fat content actually produces juicier shredded meat. The shoulder takes a bit longer to break down though, so plan on eight to ten hours on low instead of six. Either cut gives you great pulled pork, but the shoulder ends up richer because it has more marbling throughout.
Can I make this in an Instant Pot?
Pressure cook the pork with the sauce and cola on high for about 60 minutes, then let it release naturally before shredding. The texture is a bit different though, since pressure cooking doesn’t soften the fibers the same way slow braising does. The slow cooker version stays juicier, but the Instant Pot saves hours when dinner needs to be fast.
Should I use diet or regular Coca-Cola?
Regular Coca-Cola works best because the sugar caramelizes during the long cook and adds depth to the sauce. Diet versions use artificial sweeteners that can turn bitter when heated for hours, so the flavor won’t be the same. If you want less sugar, try cutting the amount of cola in half and adding a splash of apple cider vinegar instead.
Can I use a different barbecue sauce?
Any thick, sweet barbecue sauce works here, and brands like Stubb’s or KC Masterpiece give a slightly different but tasty result. Avoid thin vinegar based sauces though, since they won’t thicken into a coating the way a Kansas City style sauce does. The sweeter the sauce, the better it pairs with the cola, because both rely on sugar for flavor.
How much pulled pork should I plan per person?
Plan on roughly a third of a pound per person, since the pork shrinks as it cooks low and slow. Three pounds feeds about ten people on buns, and doubling the recipe works well for a bigger crowd. Use two separate slow cookers if doubling though, since one pot needs room for the pork to sit in the sauce.
