Slow Cooker Dr. Pepper Pulled Pork
This Dr. Pepper pulled pork is cooked low and slow in a rich, sweet, and savory sauce. The soda tenderizes the meat while adding a subtle sweetness, making it irresistible. It’s an easy, hands-off recipe that’s perfect for feeding a crowd!
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Total Time: 8 hours 10 minutes
- Yield: 8-10 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 4–5 lb pork shoulder (or pork butt)
- 1 large onion, sliced
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (12 oz) can Dr. Pepper (or any cola)
- 1/2 cup barbecue sauce (plus more for serving)
Instructions
- Prepare the Pork:
- Trim excess fat from the pork shoulder, but leave some for flavor. Pat dry with paper towels.
- Rub the pork all over with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Layer the Slow Cooker:
- Place the sliced onion in the bottom of the slow cooker. Lay the seasoned pork shoulder on top.
- Add the Liquid:
- Pour the Dr. Pepper and barbecue sauce over the pork.
- Cook the Pork:
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is fork-tender and shreds easily.
- Shred the Pork:
- Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
- Finish with Sauce:
- Return the shredded pork to the slow cooker. Stir it into the juices, adding more barbecue sauce if desired.
- Serve:
- Serve the pulled pork on buns, in tacos, or over a baked potato.
Notes
- For extra smoky flavor, add a few drops of liquid smoke to the slow cooker.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with coleslaw for a classic pairing!
Find it online: https://ukfinda.com/slow-cooker-dr-pepper-pulled-pork/