This Dr. Pepper Pulled Pork Slow Cooker Recipe is a super easy southern-style recipe that’s delicious and served on toasted buns with a drizzle of barbecue sauce and a scoop of creamy coleslaw. It’s a great recipe for summer barbecues and cozy cool-weather dinners.
Making The Dr. Pepper Pulled Pork In The Slow Cooker
You’ll be able to make 8 or 10 huge sandwiches with this recipe, and if you’re having a party, use slider buns to feed even more.
First, mix two teaspoons of salt and two teaspoons of black pepper. Sprinkle and rub it onto a pork shoulder. This one is about four and a half pounds and is from Costco, where it’s sold in a package of about 18 pounds.
Next, I’m going to sear the pork in a hot skillet. This step is totally optional. The searing will help make a few burns and crusty bits on your finished pulled pork. You can also make this barbecue pulled pork a few days ahead of time and reheat it in the slow cooker or microwave right before you plan to serve up the sandwiches.
Next, slice a sweet onion and place several rings on the bottom of the slow cooker. Set the pork shoulder into the slow cooker, then pour in three cups of Dr. Pepper to cover the meat. Mix one cup of Dr. Pepper and one cup of barbecue sauce, then pour directly over the meat. Cover and cook on low for about seven to eight hours until the pork is very tender. The meat should fall apart easily with a fork or tongs.
If I’m home, I’ll sometimes flip the meat halfway through the cooking time and slather the top with more barbecue sauce. I use tongs or a fork to test the meat for doneness, and I look for the meat to easily pull apart.
When it’s ready, remove the pork from the slow cooker. You can see how tender it is, as it’s breaking into pieces as I lift it out. Shred the meat with forks. You know, we make barbecue a lot, so I’m using these handy meat shredders that really make pulling the pork apart super fast.
Toss the shredded pork with about a cup of your favorite barbecue sauce. I’m using Sweet Baby Ray’s brown sugar and hickory flavor. Add more or less depending on your taste and how saucy you like your pulled pork. Then add the mixture back into the slow cooker on low for about 30 to 45 minutes. This slow cooker pulled pork barbecue recipe makes the best sandwiches.
Serve on a soft bun with your favorite toppings. Today I’m serving these up in toasted onion rolls with slivers of red onions and homemade creamy coleslaw. You’re gonna love how these taste.
- 4.5 lbs pork shoulder
- 2 tsp salt
- 2 tsp black pepper
- 1 sweet onion, sliced
- 3 cups Dr. Pepper
- 1 cup barbecue sauce
- 1 cup Dr. Pepper
- Rub salt and pepper onto the pork shoulder
- Sear the pork in a hot skillet (optional)
- Slice sweet onion and place on the bottom of the slow cooker
- Set pork shoulder in the slow cooker
- Pour 3 cups of Dr. Pepper to cover meat
- Mix 1 cup of Dr. Pepper and 1 cup of barbecue sauce, then pour over meat
- Cover and cook on low for 7-8 hours until meat is very tender and can easily fall apart
- Remove pork from slow cooker and shred with forks
- Toss shredded pork with 1 cup of barbecue sauce
- Add mixture back into the slow cooker and cook on low for 30-45 minutes
- Serve on a soft bun with your favorite toppings
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 525kcalTotal Fat: 31gSaturated Fat: 11gCholesterol: 148mgSodium: 1173mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 39g