Dr. Pepper Pulled Pork in the Slow Cooker
Submitted by Keith DeBraal
Tender slow cooker pulled pork with Dr. Pepper, mustard, and cayenne. Easy crockpot BBQ pork that shreds effortlessly after 5 hours, perfect for sandwiches.
YIELD
4 servingsPREP
20 minCOOK
4READY
60 minDr. Pepper might sound weird, but trust the process: the soda’s sweet-spicy notes meld with mustard, cayenne, and Worcestershire to create fall-apart-tender pulled pork with layers of flavor.
After hours of low, slow cooking, the meat shreds with barely a nudge from two forks.
Drain the liquid, toss with your favorite BBQ sauce, and pile it high on soft buns with pickles and coleslaw.
Slow Cooker Tips
- Brown the meat first: Optional but recommended; sear pork butt on all sides in hot skillet for deeper flavor
- Check doneness: Meat should be so tender it falls apart when touched with a fork
- Don’t skip the extra hour: Shredding and returning to cooker lets pork soak up all those concentrated flavors
- Drain before saucing: Remove excess liquid so BBQ sauce coats meat instead of getting diluted
Variations
- Use root beer or Coke instead of Dr. Pepper for different sweetness profiles
- Add 1 tablespoon smoked paprika for deeper smoky flavor
- Serve on Hawaiian rolls, in tacos, or over mac and cheese
Ingredients
2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice
Directions
Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4 to 5 hours (or on low for 8 hours).
Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don’t have an exact amount listed-just add a bit at a time until you get to your desired sauciness!
Comments
I made this recipe for a Superbowl party and it was gone in 5 minutes! I used Commissary Epicurean BBQ sauce (from Memphis,TN) to combine with the shredded pork. Served it on sourdough rolls; everyone loved it.