(Rough estimates as we just threw stuff in)
- 1 (5-7 lb) pork shoulder
- 2 tablespoons garlic, minced
- 1 cup onions, diced (not sure if necessary to cut up in little pieces)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon sambal (chili pepper paste)
- 3 teaspoons liquid smoke (I like smoky flavored stuff)
- 2 liter Coca-Cola
- 1 14oz can condensed milk
- 1 barbecue sauce of choice
Cut up the onions and garlic, although i think this may be unnecessary since they will be thrown out after cooking. Throw them into the crock pot.
Pour about half of the Coca-cola into the crock pot. Make sure it's regular Coca-Cola, not the diet or zero variety, that would just be nasty (I think).
Pour in the can of condensed milk. Take a few licks from the can after all is poured out, you know you want to. Mmmmm sweetness.
Add the salt, pepper, sambal, and liquid smoke. The 1tsp salt is very little. If you taste the sauce, it may be a little bland. I prefer it this way as you can add salt to taste in the mixture that gets poured onto the meat at the end. Also if you smell the concoction, it doesn't smell too good but don't worry, it'll taste good in the end. I think that is because of the carbonation making things funky.
Carefully place the pork in the crock pot to avoid splashing. The Coca-Cola and condensed milk is just asking for ants to come. Add the rest of the Coca-Cola to the pot to cover the pork.
Cook on low for 8+ hours. We cooked our pork for 12 hours. We started ours at 8pm the night before so that we could have it ready before lunch the next day. We had a hard time sleeping because the aroma filled up the house and smelled so good.
After the pork is cooked, let it cool for a bit. Remove the meat from the crock pot into a pan. We had to take it out in large chunks as the meat was too big to remove in one shot.
Remove the bones, skin, and excess fat from the meat. Easier to place the meat and excess (bones, skin, and fat) in separate containers. The bowl we had was too small so I had to place the meat back into the pan.
With the bones removed, shred the meat with forks by pulling the meat apart (hence, pulled pork).
Strain about two cups of the liquid left over and salt to taste. I recall other recipes adding more ingredients to the liquid, so go ahead and experiment if you want to. We do not have a fine strainer so some chunks were still left in. Use a fat separator to cut down on the oil (unfortunately we also did not have this). Pour this over the meat and mix thoroughly.
Place whatever size you want on your buns, add BBQ sauce, mayonnaise (wife likes it with a little mayo on the buns), and enjoy.