When I moved to Florida, from Texas, I discovered something truly heart breaking. They have NO IDEA what a brisket is. None. In Texas, BBQ = Brisket. Brisket is a tough piece of beef that is smoked until it is deliciously tender. It is served with a warm, tangy, thin sauce called “mop sauce” or BBQ sauce depending on the chef. Texans also love to have the brisket chopped up, doused in mop sauce, and sandwiched between two thick slices of soft white bread.
Here in Florida, they only have pulled pork or pulled chicken…and it is always smothered in a sweet, thick BBQ sauce. My family and I were not exactly thrilled, after stopping at multiple places claiming they had the BEST BBQ EVER, to find pulled pork. But after trying it multiple times, and having it made in different ways, we discovered that we do enjoy it. It is definitely no match for a delicious Brisket…but it does make for a tasty crockpot dinner!
I love mine served with tons of onions, on a potato bun, and served with Sweet Baby Ray’s BBQ Sauce. It is really the only way to eat pulled pork. Also, no that isn’t a typo, this recipe does call for you to use Coke. Sounds crazy…but works so well! I promise you will love it!
Slow Cooker BBQ Pulled Pork
1 pork butt (around 3 lbs)
2 liter Coke
3 tablespoons garlic salt
1/4 cup chili powder
1 to 1 1/2 cup BBQ sauce (I recommend Sweet Baby Ray's Original)
Season entire pork with garlic salt and chili powder. Pour a little coke in the bottom of the crock pot and add the pork butt. Add enough coke to almost cover pork -- you do not need to cover meat completely. Cook on low for 8 hours. It can cook longer, no worries if it has to sit a little longer.
Remove pork from crock pot and discard 97% of coke mixture...leaving just a little behind to help moisten the pork. Place the pork back into the crockpot and then use two large forks to shred the meat.
Add BBQ sauce and combine (above it says 1 to 1 1/2 cups BBQ sauce, which just means add as much, or as little, as you like). Leave slow cooker on low, or warm, to keep things hot until you are ready to serve. Serve on soft hamburger buns (we love it on the potato buns) with additional sauce for the sauce addicts. You can also add a little chopped onion and pickles on your sandwich if you like. Store leftovers in the fridge, in an airtight conatiner, for up to 3 days.