- 8 hours min
- 10-12 lb Boston butt (pork butt)
- 1 medium sweet onion, diced
- 12 oz can Coca-Cola
- Pickles for garnish
- 2 bottles barbecue sauce (Stull’s or your favorite)
Cube the pork butt into 2-inch pieces, and discard the bone. Add pork and all ingredients into the slow cooker. Cook on high 8 hours or until pork shreds easily with fork. When done, drain off excess pork drippings and reserve 1/2 cup.
In large container, shred pork with fork or BBQ rake. Add two bottles of your favorite barbecue sauce (or Stull’s Country Store BBQ Sauce) and 1/2 cup of drippings held in reserve. Mix well.
Serve 4 ounces of meat on bun. If you like, garnish with bread and butter pickles.