Slow Cooker Pulled Pork Recipe with Ginger Ale

Close-up of tender, slow-cooked pork with a crispy crust and onions in a rich sauce.

5 from 1 vote

Slow Cooker Pulled Pork Recipe with Ginger Ale

This Slow Cooker Pulled Pork Recipe with Ginger Ale is tender, delicious, and perfect for pulled pork sandwiches with homemade BBQ sauce and coleslaw.

Prep Time12

Cook Time8

Total Time20

Servings:

Calories: 334kcal

Author: Kari

Equipment

6 quart crockpot or slow cooker

Ingredients

4 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 ½ teaspoons cayenne pepper
1 teaspoon chipotle pepper
2 tablespoons brown sugar
6 pound pork butt or pork shoulder
2 large onions
16.9 ounces ginger ale or apple juice
Chipotle BBQ sauce

Instructions

Combine the rub ingredients in a large plastic bag or container that will fit the pork and shake to mix well.
1 tablespoon ground black pepper, 1 ½ teaspoons cayenne pepper, 1 teaspoon chipotle pepper, 1 tablespoon chili powder, 1 tablespoon ground cumin, 4 tablespoons paprika, 1 tablespoon dried oregano, 2 tablespoons brown sugar, 2 tablespoons kosher salt, 1 tablespoon garlic powder
Trim excess fat off pork and discard it.
6 pound pork butt
Add the pork to the bag with the rub and shake until the pork is fully coated. Massage the rub into the meat and refrigerate overnight. At least 12 hours. The longer the pork is allowed to marinate, the stronger the flavor will be.
6 pound pork butt
In the morning, slice up a large onion and peel a few cloves of garlic. Spread most of the onions in the bottom of the crockpot and place the pork on top of them. Pierce the pork a few times and stuff in the garlic, then top it with the remaining onions.
2 large onions
Pour the ginger ale mostly under the pork, pouring around the sides and the bottom, then pour some on the top of the pork, just to dampen the top. (Just don’t pour it all over the meat and wash off the seasoning.)
16.9 ounces ginger ale
Place the lid on the crockpot and cook on low for at least 8 hours but up to 12, until the meat is so tender that it shreds with a fork. (The temperature of the center should be 200°F)
Discard any large pieces of fat and remove bones. Shred the meat, then toss some of it with your favorite barbecue sauce. (I don't like to toss all of it in sauce because I like to use leftovers to make nachos!)
Chipotle BBQ sauce
Serve with barbecue sauce, coleslaw, and pickles.

Notes

If you don't like chipotle pepper, you can leave it out and replace a little of the sweet paprika with smoked paprika to get a smoky taste on the pork.

How to Store Leftovers

Once cooled, store leftovers in an airtight container in the fridge for about 5 days. Reheat in the microwave or air fryer.

You can also freeze leftover pork in the juices from the bottom of the crockpot for up to 3 months.

*Most of the ginger ale is excluded from the nutrition calculation.

Nutrition