Dr Pepper pulled pork features outrageously tender shredded pork dressed in a tangy Dr Pepper-infused homemade BBQ sauce.
Your whole family is going to love this easy recipe. Not only does it feature the iconic flavors of Dr Pepper, but it is downright effortless to make in any slow cooker. Simply add the ingredients, turn it on, and let it cook to tender perfection!
Ingredients & Substitutions
- Pork shoulder - This is sometimes labeled as pork butt or Boston butt. Boneless or bone-in roasts are fine to use. Pork shoulder is the best cut of meat; avoid pork tenderloin because it is too lean.
- Dr Pepper - You can substitute root beer or Coca Cola.
- Ketchup
- Brown sugar
- Apple cider vinegar
- Molasses
- Worcestershire sauce
- Smoked paprika - Regular paprika can be substituted.
- Black pepper
- Salt
- Cayenne pepper
How to make it
To make this Dr Pepper pulled pork recipe, add your pork shoulder to a Crock pot along with the Dr Pepper, ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, Smoked paprika, black pepper, salt, and cayenne pepper.
Set the slow cooker to high heat and cook for 4 hours. Or set on low for 7 hours. The pulled pork is done with the pork is completely tender and easily shredded with a fork.
Shred the pork until it is combined with the cooking liquid, then serve pulled pork sandwiches on hamburger buns with your favorite sides.
Storing & Reheating Leftovers
Pulled pork with Dr Pepper is great to make in advance because it stores well and reheats easily. Store leftovers in an airtight container in the refrigerator for up to one week and reheat individual servings in the microwave until warmed through. This dish can also be frozen for up to three months in a freezer-safe container.
Dr Pepper Pulled Pork
Equipment
Ingredients
- 4 pounds pork shoulder (also called pork butt)
- 12 ounces Dr Pepper
- ¾ cup ketchup
- ¼ cup brown sugar
- ⅓ cup apple cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoons smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon Salt
- ¼ teaspoon Cayenne Pepper
Serving
- 8 hamburger buns
Instructions
- Place the pork shoulder in the slow cooker along with all remaining ingredients. Cook for 4 hours on high, or 7 hours on low heat, or until the pork shoulder is completely tender and easily shredded with a fork.
- Shred the pork shoulder and combine with the liquids and seasonings.
- Serve on hamburger buns.
Leave a Reply