Pulled BBQ Pork (serves 6)

2 hours


  • 5 Lbs Boneless Pork Shoulder (Butt)
  • 3 Spanish Onions, Sliced
  • 1/2 Cup Olive Oil
  • 1/2 Cup Garlic Powder
  • 1/2 Cup Onion Powder
  • 1/4 Cup Paprika
  • 1 Tbs Kosher Salt
  • 1/2 Tbs Black Pepper
  • 1 Can Coca Cola
  • 2 Quarts Sweet Baby Rays Original BBQ Sauce
  • 2 Cups Water



Season pork butt all over with garlic, onion, paprika, salt and pepper mixture.

In large braising pan add oil and heat until pan is slightly smoking. Gently place seasoned pork shoulder in pan and sear until golden brown on all sides. Remove from pan and set aside.

Add to braising pot sliced onions and let cook 5 minutes until translucent. Place pork shoulder on top of onions.

Mix together coke, bbq sauce and water. Pour over pork butt to cover. If not enough liquid, add just enough water to cover. Cover braising dish with aluminum foil and seal.

Bake in 300 degree oven for 2 hours. Carefully remove cover and pierce pork shoulder with a knife to check for doneness. Knife should go through meat easily and meat should fall slightly apart. If still tough, re-cover and cook another 30 minutes. Remove from oven and let rest covered until cool enough to pull apart with a large fork.