Made with COCA-COLA and COORS LIGHT – amazing flavors on top of a RITZ make this the best pulled pork ever!
What You Need
3 lb. pork butt
1 tsp. EACH salt and black pepper
1 large onion, chopped
3 cloves garlic, minced
1 bottle (18 oz.) barbecue sauce
1 cup COCA-COLA®
1 cup COORS LIGHT®
1/3 cup coleslaw
32 RITZ® Crackers
16 baby dill pickles, cut lengthwise in half
Sprinkle meat evenly with salt and pepper; rub seasonings into meat.
Combine onions and garlic in slow cooker sprayed with cooking spray; top with meat.
Mix barbecue sauce, cola and beer until blended; pour over meat. Cover with lid. Cook on HIGH 6 - 7 hours (or low 8-9 hours) or until tender. Remove meat from slow cooker, reserving barbecue sauce mixture in slow cooker. Set meat aside until ready to use.
Skim and discard fat from top of sauce. Pour sauce into saucepan; bring to boil. Simmer on medium-low heat 20 min. or until reduced to about 2 cups.
Pull meat into shreds with 2 forks; place 2 cups shredded meat in medium bowl. Add 1 cup barbecue sauce mixture; mix lightly. Reserve remaining meat and barbecue sauce mixture for another use. (See item 7.)
Top crackers with coleslaw, meat mixture and pickles.
How to Use the Leftover Meat and Sauce: Shred the remaining cooked meat; toss with remaining barbecue sauce mixture. Cool completely. Place in freezer container; freeze up to 1 month. Thaw overnight in refrigerator, then reheat just before using as desired.
How to Easily Skim the Sauce: Remove cooked meat from sauce. Pour sauce into bowl. Refrigerate 4 hours. The fat will rise to the top, making it easy to skim and discard. Meanwhile cool meat and shred then refrigerate. Heat with sauce as directed before assembling as above.