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Dr Pepper Pulled Pork

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If you’re searching for a crowd-pleasing dish that’s both flavorful and easy to prepare, Dr Pepper Pulled Pork is the answer. This unique recipe combines the bold, slightly spicy sweetness of Dr Pepper soda with tender, slow-cooked pork, resulting in a dish that melts in your mouth. Perfect for sandwiches, tacos, or served with a side of coleslaw, this recipe is a must-try for barbecue enthusiasts.

Why Dr Pepper Pulled Pork is a Favorite

Dr Pepper’s blend of 23 flavors adds a distinctive sweetness and complexity that enhances the pork’s natural flavor. When slow-cooked, the pork becomes incredibly tender, absorbing the soda’s rich caramel notes. Whether you’re preparing this for a family dinner, a potluck, or game day, it’s sure to impress.

Ingredients

To make this irresistible dish, you’ll need:

  • 3-4 lbs pork shoulder (or pork butt)
  • 1 can (12 oz) Dr Pepper soda
  • 1 cup barbecue sauce (your favorite brand)
  • 1 medium onion, sliced
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • Salt and pepper to taste

Step-by-Step Instructions

this recipe

1. Prepare the Pork

Pat the pork shoulder dry and season generously with salt, pepper, garlic powder, and smoked paprika. For added flavor, you can rub the spices into the meat and let it marinate overnight in the refrigerator.

2. Set Up the Slow Cooker

Place the sliced onions at the bottom of your slow cooker. Lay the pork shoulder on top of the onions. Pour the Dr Pepper soda over the pork, ensuring it’s evenly coated.

3. Cook Low and Slow

Set your slow cooker to low and cook for 8 hours, or until the pork is fork-tender and easily shredded. Alternatively, you can cook on high for 4-5 hours if you’re short on time.

4. Shred and Sauce

Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat. Discard any excess fat. Return the shredded pork to the slow cooker, add the barbecue sauce, and stir to combine. Let it simmer for another 30 minutes to absorb the flavors.

Serving Suggestions

Dr Pepper Pulled Pork is incredibly versatile. Here are some popular ways to serve it:

  • Sandwiches: Serve on toasted brioche buns with coleslaw for a classic pulled pork sandwich.
  • Tacos: Use soft tortillas and top with diced onions, cilantro, and a squeeze of lime.
  • Over Rice or Potatoes: Spoon the pulled pork over fluffy rice or mashed potatoes for a comforting meal.
  • As a Pizza Topping: Spread barbecue sauce on pizza dough, add pulled pork, cheese, and bake until bubbly.

Tips for Success

  1. Choose the Right Cut: Pork shoulder or butt is ideal for pulled pork because of its marbling and tenderness.
  2. Adjust Sweetness: If you prefer less sweetness, use half the amount of Dr Pepper and replace the rest with chicken broth.
  3. Make Ahead: Pulled pork tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Conclusion

Dr Pepper Pulled Pork is the perfect blend of sweet, savory, and tangy flavors. Whether you’re hosting a summer barbecue or looking for an easy weeknight dinner, this recipe is a guaranteed hit. Give it a try and watch it become a staple in your recipe collection!

Serving and Storage Tips for Dr Pepper Pulled Pork

Serving Tips:

  1. Pair with Classic Sides:
    • Serve your Dr Pepper Pulled Pork with traditional barbecue sides like coleslaw, baked beans, or cornbread for a complete meal.
    • For a lighter option, pair it with a fresh green salad or grilled vegetables to balance out the richness of the pork.
  2. Creative Serving Ideas:
    • Pulled Pork Nachos: Top tortilla chips with pulled pork, melted cheese, jalapeños, and a dollop of sour cream or guacamole for a tasty appetizer or snack.
    • Stuffed Sweet Potatoes: Scoop some pulled pork into baked sweet potatoes for a sweet and savory meal.
    • Pulled Pork Sliders: Serve on small buns, perfect for parties or gatherings.
  3. Add Some Extra Flavor:
    • Pickled Red Onions or jalapeños make an excellent topping to cut through the richness of the pulled pork.
    • A drizzle of extra barbecue sauce or a squeeze of fresh lime juice can also enhance the flavor profile.

Storage Tips:

  1. Refrigerating Leftovers:
    • Store any leftover pulled pork in an airtight container in the fridge for up to 4 days. It’s best to let the pork cool to room temperature before refrigerating.
    • If you have extra barbecue sauce in the slow cooker, it can be stored separately in a jar or container.
  2. Freezing Dr Pepper Pulled Pork:
    • To store for longer, freeze the leftover pulled pork in a freezer-safe container or Ziploc bag. Make sure to remove as much air as possible to prevent freezer burn.
    • Pulled pork can be frozen for up to 3 months. For best results, reheat the pork within 2 months to maintain its flavor and texture.
  3. Reheating Leftovers:
    • Microwave: Reheat individual portions in the microwave in a covered dish for 1-2 minutes, stirring halfway through.
    • Stovetop: Reheat in a skillet on low heat, adding a little bit of water or broth to keep it moist.
    • Oven: Place the pulled pork in a covered dish and heat at 300°F (150°C) for about 20-30 minutes or until warmed through.

By following these serving and storage tips, you can enjoy your Dr Pepper Pulled Pork for several meals, and it will still taste just as delicious as the first time you made it!

1. Can I make Dr Pepper Pulled Pork without a slow cooker?
Yes! If you don’t have a slow cooker, you can make this recipe in the oven or Instant Pot. For the oven, cook the pork in a covered Dutch oven at 300°F (150°C) for 4-5 hours. In the Instant Pot, cook on high pressure for 60 minutes, then allow for a natural release for 15 minutes.

2. Can I use a different soda instead of Dr Pepper?
Absolutely! While Dr Pepper adds a unique flavor, you can use other sodas like Coca-Cola, root beer, or ginger ale. Each soda will impart its own sweetness and flavor, giving the pulled pork a slightly different taste.

3. Can I make Dr Pepper Pulled Pork in advance?
Yes, you can prepare Dr Pepper Pulled Pork in advance! It actually tastes better the next day as the flavors continue to meld. Once it’s cooked, store the pulled pork in an airtight container in the fridge for up to 4 days. Reheat before serving.

4. How can I make Dr Pepper Pulled Pork spicier?
To add a spicy kick to your Dr Pepper Pulled Pork, try adding chopped jalapeños, cayenne pepper, or a dash of hot sauce to the cooking liquid. You can also use a spicier barbecue sauce or sprinkle chili flakes into the pork while it’s cooking.

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Dr Pepper Pulled Pork

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8–10 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
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Description

This Dr Pepper Pulled Pork is a tender, juicy, and flavorful dish where a pork shoulder is slow-cooked with Dr Pepper soda and spices until it easily shreds apart. The soda imparts a subtle sweetness, complementing the savory spices, making it perfect for sandwiches, tacos, or as a main course.

Ingredients

Units Scale

 

  • 4–5 pounds boneless pork shoulder (also known as pork butt)
  • 1 large onion, sliced
  • 2 cups Dr Pepper soda
  • 1 cup barbecue sauce
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions

 

  1. Prepare the Pork:
    • In a small bowl, combine paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
    • Pat the pork shoulder dry with paper towels and rub the spice mixture all over the meat, ensuring it’s evenly coated.
  2. Assemble in Slow Cooker:
    • Place the sliced onions at the bottom of the slow cooker.
    • Position the seasoned pork shoulder on top of the onions.
    • Pour the Dr Pepper soda over the pork and onions.
  3. Cook:
    • Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the pork is tender and easily shreds with a fork.
  4. Shred and Sauce:
    • Once cooked, carefully remove the pork from the slow cooker and place it on a large platter or cutting board.
    • Shred the meat using two forks, discarding any large pieces of fat.
    • Drain the liquid from the slow cooker, reserving about 1 cup.
    • Return the shredded pork to the slow cooker, add the barbecue sauce, and mix well. If the mixture seems dry, add some of the reserved cooking liquid to achieve the desired consistency.
  5. Serve:
    • Serve the pulled pork warm on sandwich buns, in tacos, or alongside your favorite side dishes.

Notes

  • For added flavor, sear the seasoned pork shoulder in a hot skillet with a bit of oil until browned on all sides before placing it in the slow cooker.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
  • This recipe can also be adapted for oven cooking: place the ingredients in a Dutch oven, cover, and cook at 325°F (163°C) for 4-5 hours, or until the pork is tender.

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