My mom swore by this shortcut for 40 years. The secret ingredient makes the most incredible sandwiches you will pile on your plate

This slow cooker 3-ingredient cola pulled pork is the exact kind of shortcut my mom swore by for decades. She discovered that a can of cola, combined with a simple seasoning blend, transformed an inexpensive pork shoulder into deeply flavored, pull-apart meat with a glossy, caramelized glaze. The sugar in the cola helps tenderize the pork while reducing into a sticky, sweet-savory sauce that clings to every strand. It’s an old-school Midwestern trick—minimal effort, pantry ingredients, and the kind of sandwich you instinctively pile high on your plate.

Serve the pulled pork heaped onto soft hamburger buns or brioche rolls with plenty of the dark, glossy juices spooned over the top. Classic sides like coleslaw (creamy or vinegar-based), potato salad, or baked beans play beautifully with the sweet and tangy notes from the cola and seasoning. For something lighter, tuck the pork into lettuce cups or serve over a bed of steamed rice or roasted vegetables. A crunchy pickle spear and simple green salad balance the richness, and if you like heat, offer sliced jalapeños or a dash of hot sauce at the table.

Servings: 8-10

4–5 lb boneless pork shoulder (pork butt), excess fat trimmed

Pat the pork shoulder dry with paper towels and trim away any large, thick pieces of exterior fat, leaving a thin layer for flavor.

Place the pork shoulder into the slow cooker, fat side up, so the melting fat can baste the meat as it cooks.

Sprinkle the dry onion soup mix evenly over the top and sides of the pork, pressing it lightly so it adheres to the surface.

Pour the can of cola around the pork (not directly on top of the seasoning so it stays mostly in place), letting the liquid come at least one-third of the way up the sides of the meat.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–6 hours, until the pork is very tender and pulls apart easily with two forks.

Once the pork is tender, use tongs to transfer it to a large bowl. Skim off and discard any excess fat floating on the surface of the cooking liquid in the slow cooker.

Using two forks, shred the pork into bite-size strands, discarding any large pieces of fat or gristle you come across.

Pour 1 to 1 1/2 cups of the cooking liquid from the slow cooker over the shredded pork and toss to coat. Return the sauced pork to the slow cooker crock.

Turn the slow cooker to HIGH and cook the shredded pork uncovered for 20–30 minutes, stirring once or twice, until the edges start to caramelize and the sauce thickens into a glossy, sweet-savory glaze that clings to the meat.

Taste and adjust seasoning if needed (the onion soup mix is fairly salty already), then pile the hot, glazed pulled pork onto buns or plates and serve immediately.

To lean a bit less sweet, replace half of the cola with low-sodium beef broth or water; you’ll still get that signature caramelization without as much sugar. For a smoky twist, add 1 teaspoon smoked paprika or a few drops of liquid smoke to the cooking liquid before starting the slow cooker. If you prefer a more barbecue-style finish, stir 1/2 to 1 cup of your favorite barbecue sauce into the shredded pork along with the reserved cooking juices before the final caramelizing step. You can also swap the dry onion soup mix for a homemade blend of 2 tablespoons dried minced onion, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper if you like more control over the sodium. For serving, try the pork over mashed potatoes, in tacos with cabbage slaw, or on top of baked sweet potatoes. Food safety tips: Use fresh, intact pork shoulder and keep it refrigerated until you’re ready to cook. Do not use diet cola, as artificial sweeteners don’t reduce and caramelize properly. Cook the pork until it reaches at least 190°F–200°F internally for easy shredding and tenderness; this also ensures it is safely above the minimum 145°F for pork. Avoid leaving cooked pulled pork at room temperature for more than 2 hours (1 hour if your kitchen is very warm); refrigerate leftovers promptly in shallow containers. Reheat leftovers to at least 165°F, adding a splash of water or broth if needed to keep the meat moist.