The Secret to making Pulled Pork
The SECRET to making PULLED PORK is a medium American recipe that serves 8. 350 calories per serving. Recipe by Foodwithbearhands on YouTube.
Prep: 45 min | Cook: 10 hrs | Total: 11 hrs 15 min
Cost: $22.70 total, $2.84 per serving
Ingredients
- 1 piece Pork Shoulder (bone‑in) (about 4‑5 lb, trimmed of excess fat)
- 2 tbsp Sriracha (used as a binder for the rub)
- 2 tbsp Barbecue Rub (your favorite store‑bought or homemade BBQ rub)
- 2 cup Coca‑Cola (adds moisture and sweetness during the rest phase)
- 1 sheet Aluminum Foil (to cover the pan during resting)
Instructions
Preheat the Smoker
Set your smoker to a steady 225°F and allow it to come to temperature.
Time: PT30M
Temperature: 225°F
Prepare the Pork
Pat the pork shoulder dry, rub the Sriracha evenly over the surface, then coat with the barbecue rub, pressing gently to adhere.
Time: PT15M
Smoke the Pork
Place the pork on the smoker grate, insert the ThermoPro Temp Spike into the thickest part of the meat, and smoke until the internal temperature reaches 203°F.
Time: PT9H
Braise with Coke
When the pork hits 203°F, remove it from the smoker, place it in a half‑sheet pan, pour 2 cups of Coca‑Cola around the meat, and cover tightly with aluminum foil.
Time: PT5M
Rest the Meat
Let the covered pork rest for 1 hour. This allows the juices to redistribute and the Coke to further tenderize the meat.
Time: PT1H
Shred and Serve
Uncover, discard excess liquid if desired, and shred the pork using two forks. Serve on buns, tacos, or with your favorite sides.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: Gluten‑Free (if using a gluten‑free BBQ rub), High‑Protein
Allergens: Soy (if Sriracha contains soy sauce), None other
Ingredient Substitutions
- Instead of Pork Shoulder (bone‑in): Pork Butt
- Instead of Sriracha: Hot sauce, Chili garlic sauce
- Instead of Barbecue Rub: Dry rub blend of paprika, brown sugar, salt, pepper, garlic powder
- Instead of Coca‑Cola: Pepsi, any cola‑flavored soda
- Instead of Aluminum Foil: Lid for a covered pan
Equipment Needed
- Smoker
- ThermoPro Temp Spike
- Half‑Sheet Pan
- Tongs
- Cutting Board
- Sharp Knife
Critical Steps — Do Not Skip
- Smoking the pork until internal temperature reaches 203°F
- Resting the pork for 1 hour covered with Coke
- Using Sriracha as a binder to ensure the rub adheres
Chef Tips from the Video
- Pat the pork dry before applying Sriracha; excess moisture prevents a good crust.
- Insert the temperature probe into the thickest part, avoiding bone, for an accurate reading.
- After shredding, toss the pork with a spoonful of the Coke reduction for extra flavor.
Troubleshooting
Meat is not tender after reaching 203°F.
Continue smoking at 225°F for another 30‑60 minutes, checking for fork‑tenderness.
Pork is dry after resting.
Add a bit more Coke or a splash of apple juice to the pan before shredding, and keep the meat covered.
Smoker temperature fluctuates.
Check fuel levels, adjust vents, and use a water pan to stabilize temperature.
Storage
Refrigerator: Store shredded pork in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The pork can be smoked a day ahead; keep it refrigerated and reheat gently with a splash of the saved Coke broth.
- Shredded pork freezes well; portion into meal‑size bags for quick future meals.
Frequently Asked Questions
What is the cultural significance and history of pulled pork in American barbecue cuisine?
Pulled pork is a cornerstone of Southern American barbecue, originating from slow‑cooked pork shoulder cooked over wood or charcoal. It reflects the tradition of using inexpensive cuts and low‑and‑slow cooking to create tender, flavorful meat that feeds large gatherings.
What are the traditional regional variations of pulled pork in the United States?
In the Carolinas, pulled pork is often served with a vinegar‑based sauce, while in Memphis it’s paired with a sweet tomato‑based barbecue sauce. Texas versions may include a smoky rub with less sauce, and Kansas City style adds a thick, sweet molasses glaze.
How is pulled pork traditionally served in Southern barbecue culture?
Traditionally, pulled pork is piled onto soft hamburger buns, sometimes topped with coleslaw, pickles, or a drizzle of barbecue sauce. It’s also served on a platter with sides like baked beans, cornbread, and collard greens.
What occasions or celebrations is pulled pork traditionally associated with in American Southern culture?
Pulled pork is a staple at family reunions, Fourth of July picnics, backyard barbecues, and church potlucks. Its ability to feed many people makes it ideal for festive gatherings.
What other American barbecue dishes pair well with pulled pork?
Pulled pork pairs beautifully with classic sides such as mac & cheese, collard greens, cornbread, baked beans, and sweet potato fries. A cold beer or sweet tea complements the rich flavors.
What makes this pulled pork recipe with Sriracha and Coke unique in American barbecue cuisine?
The use of Sriracha as a binder adds a subtle heat and umami depth, while the Coke braise during the resting phase introduces caramelized sweetness and helps keep the meat moist, creating a flavor profile not typical in traditional rub‑only recipes.
What are the most common mistakes to avoid when making pulled pork using this recipe?
Common mistakes include smoking at too high a temperature, which dries the meat, and skipping the 1‑hour rest, which prevents the juices from redistributing. Also, neglecting to use a probe can lead to under‑ or over‑cooking.
Why does this pulled pork recipe use Sriracha as a binder instead of mustard or oil?
Sriracha provides both stickiness and a mild chili‑garlic flavor that enhances the barbecue rub, whereas mustard or oil would add less flavor complexity. The slight acidity also helps tenderize the surface of the pork.
Can I make this pulled pork ahead of time and how should I store it?
Yes, you can smoke the pork a day ahead, cool it, and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of the saved Coke broth or in a low oven.
What texture and appearance should I look for when the pulled pork is done?
The pork should be a deep mahogany color with a thin bark on the outside. When you insert a fork, the meat should pull apart easily with minimal resistance, indicating it’s fork‑tender.
How do I know when the pulled pork has reached the proper internal temperature?
Insert the ThermoPro Temp Spike into the thickest part of the shoulder, avoiding bone. When the probe reads 203°F, the collagen has broken down enough for shreddable tenderness.
What does the YouTube channel Foodwithbearhands specialize in?
The YouTube channel Foodwithbearhands focuses on outdoor cooking techniques, especially smoking, grilling, and campfire meals, delivering clear, step‑by‑step tutorials for home cooks who love rustic flavors.
How does the YouTube channel Foodwithbearhands' approach to American barbecue differ from other barbecue channels?
Foodwithbearhands emphasizes simplicity and the use of everyday pantry ingredients like Sriracha and Coke to add unique twists, while many other channels stick to traditional rubs and sauces. The channel also highlights affordable equipment and practical tips for beginners.
What other American barbecue recipes is the YouTube channel Foodwithbearhands known for?
Foodwithbearhands is known for recipes such as smoked brisket with coffee rub, cedar‑plank salmon, and low‑and‑slow smoked chicken thighs, all presented with clear visual guides and equipment hacks.
Last updated: August 30, 2026
