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1
For the Pork:.
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2
Rinse the pork shoulder and pat dry.
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3
Rub pork rub all over pork shoulder.
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4
Sprinkle with salt and pepper and place in your slow cooker.
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5
Pour in can of cola and liquid smoke, all around the sides of the pork.
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6
Cook on low setting for 8 to 10 hours, until the pork is very tender.
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7
Remove the pork from the slow cooker and discard the remaining liquid.
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8
Remove the bone and shred the pork using a couple of forks, removing any excess fat.
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9
Now at this point you can place on hamburger buns and let everyone spread BBQ sauce on their own sandwiches.
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10
Or, you can place the meat back in the slow cooker along with the bottle of barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again.
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11
You can also leave your shredded pork in your Crock Pot and leave it on the keep warm setting until ready to eat.
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12
To me, it ain't finished until I add some cole slaw on top.
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13
For the Slaw.
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14
In a large bowl, dump in both bags of cole slaw mix.
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15
In a smaller bowl, combine the rest of the ingredients.
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16
Whisk vigorously until thoroughly combined.
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17
Pour mixture over coleslaw mix.
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18
With a spoon, toss cole slaw to combine.
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19
Put cover on bowl and put in the refrigerator to set overnight.
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20
This is going to allow the coleslaw mixture to soften just slightly and allow the flavors to blend.
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21
Trust me, this makes a big difference!
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22
It really gets better over time.
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23
Stir before serving.
