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Barbecued Pulled Pork


This recipe comes from Eat More of What You Love cookbook by Marlene Koch. It's very tasty!

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Rate this recipe 4.3/5 (8 Votes)


  • 2 1/2 lbs pork tenderloin, trimmed
  • 1 med onion, finely chopped
  • 2 med cloves garlic, chopped
  • 12 ounces diet cherry cola, divided
  • 3/4 cup low-sugar ketchup
  • 3 tbsp tomato paste
  • 2 tbsp vinegar
  • 2 tbsp molasses
  • 2 tbsp Worcestershire sauce
  • 1 1/2 tsp paprika
  • 1 tsp dry mustard
  • 1/4 tsp black pepper



Step 1

Place the tenderloins in a 4-6 quart slow cooker, along with the onions, garlic, and 1/2 cup cola. Cover and cook for 6 to 8 hours on low or 3 to 3 1/2 hours on high, or until meat pulls apart when tested with a fork.
Pour the rest of the cola, along with the remaining ingredients, into a small saucepan. Whisk together and cook over medium heat for 10 to 15 minutes or until reduced by about one-third (you should have 1 1/2 cups). Set aside.
Transfer the cooked pork to a cutting board. Using two forks, shred the meat by pulling it apart, and set aside. Drain the liquid from the slow cooker, reserving 1/2 cup. Return the pork and reserved liquid back to the slow cooker.
Re-warm the barbecue sauce, if necessary, and pour it over the pulled pork, tossing gently to coat. Serve on buns of your choice.


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