Slow-Cooker BBQ Pulled Pork

Ingredients

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons hot or sweet smoked paprika
• 2 teaspoons salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 3 to 4 pounds boneless pork shoulder or pork butt, most excess fat trimmed
• 2 tablespoons vegetable oil, plus more for greasing
• 1 yellow onion, chopped (optional)
• 1 12-ounce can dark soda, such as Dr Pepper, root beer, cola or birch beer
• 1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
• hot sauce (optional)

Preparation

1. 1

   Mix the garlic powder, onion powder, paprika, salt and pepper, then rub all over the pork. If time allows, cover and refrigerate for 2 hours or overnight; otherwise, continue immediately.

2. 2

   Lightly oil the slow-cooker insert. Heat 2 tablespoons oil in a large skillet over medium-high heat and brown the pork on every side, about 2 minutes per side.

3. 3

   Put the onion in the slow cooker, if using, and place the pork on top. Pour in the soda, cover and cook on low for 6 to 8 hours, until the pork falls apart easily.

4. 4

   Drain off most of the cooking liquid, shred the pork in the slow cooker and mix in about 1/2 cup barbecue sauce.

5. 5

   For crisp edges, optionally spread the shredded pork on a sheet pan and broil for a couple of minutes, then return it to the slow cooker.

6. 6

   Taste and adjust with more barbecue sauce, hot sauce, salt or pepper as desired. Serve on soft rolls with extra sauce alongside.