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
- 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.
- 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.
- 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.
- 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.
- 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.