This is another one of those simple slow cooker recipes that I love. Even with the few extra steps that smoking the meat takes, this is a very simple recipe that produces tender, tasty meat. The meat made delicious sandwiches that my husband raved about. I topped my sandwich with some vinegar-y coleslaw, and it was fantastic. If you’ve never had some coleslaw on your BBQ sandwich, I highly recommend it.
1/4 c. brown sugar
1 T. smoked spice rub
4 pounds pork shoulder (or similar) roast
1 (12 oz.) can Cherry Coke, Diet Cherry Coke, or Cherry Coke Zero
1 bottles barbecue sauce
- Soak your wood chips in water for at least 30 minutes. Drain the water.
- Spread out a good-sized length of foil on the counter. Put the wood chips inside.
- Fold over the edges of the paper to enclose the wood chips and make a packet that fits inside your slow cooker completely. Put it in.
- With scissors or a knife, cut or poke tiny holes here and there in the top level of the foil to let smoky steam escape.
- Rub all sides of your meat with brown sugar and spice rub.
- Put it in the slow cooker directly on top of the foil packet.
- Pour soda around the edges of the pork.
- Put the lid on and cook on low for 8 hours, or until meat shreds easily.
- Shred meat with two forks.
- Remove the smoking packet from slow cooker and return meat to slow cooker.
- Add barbecue sauce. Continue to cook on low for about 1 more hour.