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Larry Eason has been with Corky’s since the doors opened. He started as a busser and is now a manager. He is a hard worker and will work any shift, almost any day of the year. The one exception? Super Bowl Sunday.

6 servings
  • Nonstick cooking spray, oil, or butter
  • 3 to 4 pounds boneless pork shoulder roast (Boston butt), trimmed
  • 1 (18-ounce) bottle Corky’s Original Recipe Bar-B-Q Sauce
  • 1 (12-ounce) cola-flavored soft drink 

Using the nonstick spray, oil, or butter, lightly grease a 6-quart slow cooker. Place the pork roast in the slow cooker. Pour the Bar-B-Q sauce and cola over the roast. Cover and cook on low until the meat shreds easily with a fork, about 8 to 10 hours. Transfer the pork to a cutting board and shred with two forks, removing any large pieces of fat. Skim the fat from the cooking sauce in the slow cooker. (If time is not an issue, refrigerate the sauce. The fat will rise to the surface and congeal, making it easy to remove. Rewarm the sauce before continuing.) Stir the shredded pork into the warm sauce and serve