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“A sweet and saucy slow-cooker recipe for pulled pork sandwiches. Guaranteed to please!”
12hrs 20mins

Ingredients Nutrition


  1. *Beginning the night before*: Rinse pork shoulder. On cutting board, carefully trim fat. Using a long fork, poke holes in all sides of meat.
  2. In a small mixing bowl, combine spices with vinegar and Worcestershire.
  3. Brush this paste onto all sides of the pork and marinate refrigerated overnight.
  4. *The next morning*: Place pork on slow cooker, add barbeque sauce, water and Dr. Pepper.
  5. Cook on low 10-12 hours (or high 5-6). Cooking times will vary depending on the size of pork shoulder and the strength of your slow cooker!
  6. When pork is falling apart in the liquid, transfer it to a large coverable container (I use a shoe box size with a tight lid.).
  7. Again, remove any visible fat that you see. Add 4-6 ladles of liquid from the crock pot to the meat. (Should be moist but not soupy). Can also add additional barbeque at this point, if desired.
  8. Using two sturdy forks, shred the meat inside the container.
  9. When shredded to your liking, cover tightly and shake well to coat the meat with sauce.
  10. Set slow cooker to "Keep warm." Drain the slow cooker and return meat to it. Cover.
  11. Spoon meat onto rolls and top with cheese.
  12. Enjoy!

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