Slow Cooker Sweet and Tangy Pulled Pork
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 8
Dry Rub
  • 1½ tsp paprika
  • 1½ tsp cajun seasoning
  • ½ tsp pepper
  • ¼ tsp dry mustard
  • 2 tsp brown sugar
  • ¼ cup Dr. Pepper, root beer or Coke
  • 1 cup teriyaki sauce
  • 1 cup favourite BBQ sauce
  1. Trim any excess fat off pork roast.
  2. Mix all the dry rub together in a pie plate and place roast in rub. Rotate roast and rub all surfaces until covered. Wrap with cling wrap and marinate in fridge for up to 24 hours.
  3. When ready to cook, unwrap pork and place in slow cooker. Place onions on/around pork and add garlic and ½ cup pop (I used Dr. Pepper) and pour over roast.
  4. Place lid on slow cooker and cook on low for 6-8 hours, I don't recommend to cook on high.
  5. When roast is cooked, remove the roast, use slotted spoon to save the onions if desired, and drain all liquid, unless you want a bit of 'kick' to the sauce, in which you should reserve ¼ cup of juices.
  6. Pull pork to desired size and place back into slow cooker.
  7. Mix the teriyaki, ¼ cup of pop and 1 cup of BBQ sauce (I used Bull's Eye original) and pour over meat. Mix, cover and heat through on high until you need to serve.
  8. Serve on a bun of your choice, open-faced or closed. With out without get the drift!
Recipe by Nurse Loves Farmer at