What you’ll need:
- Bone-in pork shoulder
- Apple cider vinegar
- Cola
- BBQ Sauce
- Tortilla chips
- Shredded cheese
- Toppings (jalapenos, green onions, etc.)
- Slow cooker
- Oven
- Phone number of a well-respected cardiologist
Step 1
Trim off any excess skin/fat from the pork shoulder.
Step 2
Put the pork shoulder in your slow cooker (setting: Low) and pour in some cola and apple cider vinegar (roughly two-thirds cola, one-third vinegar). The majority of the pork should be submerged, but don’t worry if some sticks out.
Step 3
Put the lid on the slow cooker and go away. Read a book. Fly a kite. Sketch a Sasquatch. Bottom line: You’ve got to let that pork shoulder cook for a looooong time. Five hours is good. Seven hours is better. Ten hours or more will make for some seriously tender pork.
Step 4
Pull the pork (i.e. take the shoulder out of the slow cooker, separate all the meat from the bone, drain the slow cooker, then put the meat back in).
Step 5
BBQ sauce bath! Drench the pork in BBQ sauce and let it cook for between 30 minutes and an hour.
Step 6
Spread some tortilla chips on a baking sheet, pile some pulled pork on top, throw on some cheese and toppings, bake in the oven, and voila! Pulled pork nachos.
