The secret to tender, flavorful pulled pork. Every time.
Pulled Pork is one of the most crowd-pleasing dinners out there. Slap it on a bun or on a baked sweet potato (one of my family’s favorites) and dinner is done, and it’s a darn good dinner. I love a recipe where the slow cooker does all of the work for you and that’s what we’ve got for you here, but the magic isn’t just in the cooking method, it’s also in the secret ingredient — a can of Dr Pepper. That little can of soda somehow makes for some of the most flavorful, tender pulled pork out there, so give this a try!
The Dr Pepper lends a ton of flavor here, but that’s not the only flavor. First you’re going to rub your pork roast with a nice little mixture of salt, pepper, paprika, garlic powder, and onion powder. You could use your favorite spice rub, but that combo is a classic and it works in most any meat-slow cooking application.
That rubbed roast heads into the slow cooker atop a bed of sliced onions and then barbecue sauce and Dr Pepper join the party.
Eight hours on low or four hours on high should give you tender, falling apart pork if your roast is about four pounds. The nice thing about slow cooking is you can let it hang out a little longer and you’re not going to hurt anything.
Shred that meat apart with a couple of forks and serve it up however you see fit. While you can make pulled pork with just a basic barbecue sauce and it’s totally respectable, the Dr Pepper here adds another dimension. It’s a little less cloying, has a little more of an acidic bite, and it’s tender as can be.
Slow Cooker Dr Pepper Pulled Pork
10m prep time
5h cook time
- 1 pork roast, about 4 lbs
- 1 white onion, sliced
- 1 can Dr Pepper soda
- 3/4 cup barbecue sauce
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- Buns, for serving
- In a small bowl, stir together the paprika, garlic powder, onion powder, and salt and pepper (about 1 teaspoon salt, 1/2 teaspoon pepper). Rub into pork roast.
- Place onions in slow cooker and place roast on top.
- Stir together barbecue sauce and Dr Pepper and pour into slow cooker. Cover and cook on low 8-10 hours or 4-5 hours on high.
- Remove meat and shred with two forks.
- If there is too much cooking liquid, remove some from slow cooker insert, then return meat to slow cooker and stir into juices.
- Serve on buns and enjoy!
Recipe adapted from Let's Dish Recipes.