I've used this recipe a few times now, experimenting with different cuts of pork. Most recently I used pork sirloin because it was on sale. Any can of regular (not sugar-free) soda will work--the acidic soda water does the tenderizing and the flavoring does the, well, the flavoring. I've used Coca-cola, Seven-up, and Dr. Pepper so far; all with excellent results. Regardless of flavor the pork stays moist and tender when under the influence of soda pop. The barbecue sauce usually overpowers the soda taste anyway, so you can't go wrong. Here's a tip: leave everything in the crockpot when shredding the pork. If you have any excess liquid after shredding(and most often I don't), then just drain the juices. Why dirty up an extra skillet when you don't have to? Here's another tip: toast the buns before slapping on the pork. The dryer bun holds the sauce better.
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I've used this recipe a few times now, experimenting with different cuts of pork. Most...