A few nights ago I hosted my second fantasy football draft at my house. I must say, the Madtown Muskrats will be pretty good, so my cousins best watch out! I planned on making some pulled pork sandwiches using a 3-4 lb pork shoulder in the slow cooker with some beer. I didn’t have any small bottles of our homebrew, and I didn’t want to use an entire 22 oz bottle (seeing as though it was 7 AM before work, it probably wouldn’t have been the best idea to drink the rest of it ). So I grabbed a bottle of black cherry soda that had been in my fridge for probably close to a year and prayed for the best. I’ve seen several similar recipes using Dr. Pepper or Cherry Coke, so I figured what’s the worse that can happen?
It actually turned out really well, but I couldn’t even taste the black cherry soda – sort of a disappointment, but the meat was tender and flavorful (too spicy for some, but that is easily adjustable). After cooking and shredding it, I removed the bone and added some BBQ sauce. Not homemade, but maybe that’ll be on my list for next year. I like Ken Davis BBQ sauce. It’s affordable, smokey, a hint of tangy, and no spice (you might be thinking what has happened to me, but really it’s just because I can add my own heat, but others can’t take it out if it is already in the sauce).
I served Nicole, from Prevention RD’s, bacon coleslaw with the pulled pork sandwiches. I didn’t put the slaw on my sandwich that night, but I did with the leftovers, and boy did I miss out before. What a great combination – and bacon on pork? Oh yeah, I did it.
What would you have made for a fantasy football draft?
Slow Cooker Pulled Pork
Source: Pigzilla Original
3-4 lb pork shoulder (pork butt or tenderloin would work too)
1 tbsp cumin
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp dried jalapeno peppers
2 tbsp chili powder
2 tbsp fresh ground black pepper
1 tbsp salt
12 oz black cherry soda (or use your favorite – or in my case, what you have on hand)
1-2 cups BBQ sauce
hot sauce to taste
1. In a small bowl, mix cumin, garlic powder, oregano, jalapenos, chili powder, pepper and salt together. Sprinkle generously over pork and drizzle with olive oil. Rub in seasoning so it is evenly distributed. Place pork in slow cooker and add soda. Cook on low for 8 hours.
2. Drain juices. Shred pork with two forks or in a stand mixer (I removed a lot of the fat on the pork so it wasn’t mixed in before shredding). If you used a shoulder, be sure to remove the large bone. Add BBQ sauce and hot sauce to taste. Season with more salt and pepper if desired.
3. Serve pulled pork on buns and garnish with additional BBQ sauce, hot sauce, and/or coleslaw as desired.