This is probably the easiest recipe for either pulled pork or coleslaw that you'll find. Adjust the ingredients to your liking!
You'll need:
- A slab of pork
- I used a 7 lb bone-in pork butt (which is the shoulder cut) - you can also use a boneless cut like tenderloin, which will save you the trouble of trimming the fat off at the end
- 1 - 12 oz can of soda (I used Coke)
- 1 - 18 oz bottle barbecue sauce
- 1/4 c brown sugar
- 1 - 14 oz bag coleslaw mix
- You can use plain shredded cabbage, or I used the bagged tricolor mix that also has carrots in it
- 1/2 c mayonnaise
- 1 heaping Tbs honey
- 1 heaping Tbs apple cider vinegar
- 1 to 2 Tbs sriracha
- 1 Tbs will give it some extra flavor but not taste spicy, so add more to your desired heat level
- Hawaiian hamburger-size buns, for serving
Drop the pork cut in a big old slow cooker and season with salt and pepper. In a separate bowl or large measuring cup, mix the soda, barbecue sauce, and brown sugar, then pour the whole thing over the pork and cook on high for 6 to 8 hours. Use a fork or claws to shred the pork (and remove the bone, if there is one), then put all of it back in the sauce to let it soak it up a bit more.
Mix the mayo, honey, vinegar, and sriracha in a measuring cup - season the dressing with salt, to taste. Pour it over the coleslaw mix in a large bowl or gallon freezer bag, then toss until totally coated. You can serve it immediately, or let it sit a few hours to soften the cabbage and meld the flavors.
Put some of the pulled pork on a hamburger bun, top with a scoop of coleslaw, and serve.
Mix it up:
- Use the soda of your choosing, like Dr Pepper or root beer - or cherry coke!
- I use the cheap Kraft bbq sauce, usually hickory smoke flavor, but the brown sugar flavor will add some sweetness - use whatever you have on hand
- Toss the finished pulled pork with another bottle of barbecue sauce if you'd like
- Make it as spicy as you want with more sriracha or even tabasco sauce
Easy Soda Pulled Pork with Sriracha Coleslaw
Ingredients
- Pork shoulder roast (bone-in or boneless)
- 12 oz can of soda
- 18 oz bottle barbecue sauce
- 1/4 c brown sugar
- 14 oz bag coleslaw mix
- 1/2 c mayonnaise
- 1 heaping Tbs honey
- 1 heaping Tbs apple cider vinegar
- 1 to 2 Tbs sriracha
- Hawaiian hamburger-size buns, for serving
Instructions
- Drop the pork cut in a big old slow cooker and season with salt and pepper. In a separate bowl or large measuring cup, mix the soda, barbecue sauce, and brown sugar, then pour the whole thing over the pork and cook on high for 6 to 8 hours. Use a fork or claws to shred the pork (and remove the bone, if there is one), then put all of it back in the sauce to let it soak it up a bit more.
- Mix the mayo, honey, vinegar, and sriracha in a measuring cup - season the dressing with salt, to taste. Pour it over the coleslaw mix in a large bowl or gallon freezer bag, then toss until totally coated. You can serve it immediately, or let it sit a few hours to soften the cabbage and meld the flavors.
- Put some of the pulled pork on a hamburger bun, top with a scoop of coleslaw, and serve.