Classic BBQ Pork
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BBQ pork is a summer staple around here—it’s flavorful, easy to make, and always a crowd-pleaser. Whether you’re hosting a backyard gathering, heading to the lake, or planning a relaxed Father’s Day meal, this recipe is just the thing. It’s called Classic BBQ Pork, and while the flavors nod to traditional barbecue, the ingredients take a fun and slightly unexpected twist.
Instead of a typical spice rub, this recipe starts with a mix of brown sugar and taco seasoning. Surprised? Don’t be! Taco seasoning is packed with the same warm, smoky spices you’ll find in classic barbecue—think paprika, cumin, garlic, and chili powder—so it adds a delicious depth without the fuss of mixing your own blend.
The secret to a tender, juicy pulled pork sandwich is in the cooking liquid: lemon-lime soda. It might sound unusual, but it does wonders, keeping the meat moist as it cooks and adding just a touch of brightness to balance the sweet and smoky notes. Once the pork is fall-apart tender, you’ll stir in a generous helping of your favorite BBQ sauce to finish it off.
If you’re cooking for someone who needs to avoid gluten, no problem! Just use McCormick taco seasoning (which is labeled gluten-free) and Sweet Baby Ray’s BBQ sauce, another gluten-free favorite. Skip the bun or grab a gluten-free roll, and you’re set. I’ve had several friends recommend this combo, and they swear it hits all the right notes without compromising flavor.
Ingredients for Classic BBQ PULLED Pork RECIPE
- BROWN SUGAR
- TACO SEASONING
- SALT
- BLACK PEPPER
- BONELESS PORK ROAST
- LEMON LIME SODA
- BARBECUE SAUCE
- ROLLS OR BUNS
Instructions for Classic BBQ Pork
Start by making a quick spice rub: in a small bowl, mix together the brown sugar, taco seasoning, salt, and pepper. Rub this mixture generously over all sides of the pork roast.
Place the seasoned roast into your slow cooker. Pour the lemon-lime soda around (not over) the roast—it’ll help keep the meat tender and flavorful as it cooks. Cover and cook on low for 8 to 9 hours, or until the pork is fall-apart tender.
Once cooked, carefully remove most of the liquid from the slow cooker, leaving about ¼ cup to keep the meat juicy. Shred the pork right in the pot using two forks, then stir in your favorite BBQ sauce.
Turn the heat to high and let the pork cook for another 15 minutes, just to warm everything through and bring the flavors together.
Serve the BBQ pork piled high on soft buns. This recipe makes enough pork sandwiches to feed a crowd—about 12 to 16 generous sandwiches!
Frequently Asked Questions
Can I use a different cut of pork?
Yes! Pork shoulder or pork butt works best for slow cooking because they have enough fat to stay moist and flavorful. Avoid leaner cuts like pork loin—they may dry out during the long cook time.
Is there a substitute for lemon-lime soda?
You can swap in apple juice, cola, or even ginger ale if you prefer. The idea is to use a sweet, acidic liquid to help tenderize the meat and keep it juicy.
How spicy is this recipe?
It’s more smoky-sweet than spicy. The taco seasoning adds warmth and depth, but not heat. You can always use a mild blend or make your own spice mix to control the flavor.
Can I cook this on high instead of low?
Cooking on low for 8–9 hours is ideal for the most tender pork, but in a pinch, you can cook on high for 4–5 hours. Just check that the meat easily shreds with a fork before finishing.
How do I store leftovers?
Store cooled leftover pulled pork in an airtight container in the refrigerator for up to 4 days. You can also freeze the shredded pork in freezer-safe bags for up to 3 months—just thaw and reheat when needed.
FOR MORE RECIPES LIKE THIS, TRY:
Classic BBQ Pork
Real Mom Kitchen
Ingredients
- 1 cup brown sugar
- ½ pkg taco seasoning
- ½ tsp salt
- pepper to taste
- 3 to 4 lb boneless pork roast
- 12 oz can lemon lime soda
- 16 oz bbq sauce
- 12 to 16 rolls or buns
Instructions
- In a bowl, combine the brown sugar, taco seasoning, salt, and pepper to create a rub.
- Rub mixture all over the pork roast and place in a slow cooker.
- Pour lemon lime soda around the roast and cook on low for 8-9 hours. Remove most of the liquid from the pot after cooking. You want about 1/4 cup of to keep the meat moist.
- Shred meat and mix in bbq sauce.
- Cook on high for 15 minutes to warm the sauce with the meat.
- Then serve on buns. Serves 12-16.
Nutrition
Recipe adapted from Quick and Easy Cookbook.
