Slow-cooked pulled pork is a hearty classic, and adding 7 Up gives it a sweet, citrus-kissed sparkle you won’t find elsewhere. This recipe yields fork-tender meat that’s perfect for sandwiches, tacos, or simply piled onto a creamy bed of mashed potatoes.
Ingredients
- 3–4 pounds pork shoulder (also called pork butt)
- 1 (12-ounce) can of 7 Up
- 1 cup barbecue sauce (your favorite variety)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
Instructions
To begin, rinse and pat the pork shoulder dry, then place it into your slow cooker. In a small bowl, stir together the smoked paprika, brown sugar, salt, and pepper. Rub this mixture liberally all over the pork to ensure it’s well coated with flavors.
Next, scatter the minced garlic and onion slices on top and around the pork. Crack open a can of 7 Up and pour it gently around the sides, letting the bubbles seep beneath the meat. Finish by drizzling in the barbecue sauce. Place the slow cooker lid on top and set the heat to low for 8 hours (or high for about 4 hours). Over time, the 7 Up will infuse the pork with a bright sweetness while helping keep it irresistibly moist.
Every couple of hours, feel free to give the pork a quick check. If it’s starting to look dry, spoon a bit of the cooking liquid over the top to keep everything succulent. When the meat easily pulls apart with a fork, remove it from the slow cooker, transfer to a cutting board, and shred. Return the shredded pork to the cooker to soak up more saucy goodness until it’s time to serve.
This recipe is fantastic for busy families, weekend get-togethers, or meal-prepping fans who want a flavorful protein option. The 7 Up adds a unique twist that’s lighter than cola-based pulled pork, and it pairs well with tangy slaw, pickles, or fresh buns.
Prefer a sugar-free option? Swap the regular soda for a diet version, or experiment with seltzer and extra seasonings. Whatever your style, this dinner is guaranteed to be a crowd-pleaser, thanks to its tender texture, sweet-savory flavor, and easy preparation.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
