Crockpot Dr. Pepper Pulled Pork Recipe

I developed a Crockpot Dr Pepper Pulled Pork recipe that relies on an unexpected pantry trick and a five-minute spice rub, making it ideal for busy weeknights.

I never meant to invent anything, I was just trying to use up a shoulder of pork and a lonely can of Dr Pepper and now people keep texting me about it. My Crockpot Dr Pepper Pulled Pork is weirdly sweet yet smoky and pulls apart so easy it feels like cheating.

I screw recipes up all the time but this one forgives you, and somehow the flavors do a little trick in your mouth that makes you want to go back for more. Call it Dr Pepper Pulled Pork, or whatever, just be ready to explain where you learned it from.

Ingredients

• Pork shoulder: rich in protein and fat, falls apart tender, makes sandwiches juicy.
• Dr.

  Pepper: adds sweet, caramel soda notes and tenderizing acidity, not just sweetness.

• Barbecue sauce: brings tangy, sweet, salty layers, adds sugar and sodium, lots flavor.
• Brown sugar: gives molasses warmth and sweetness, helps caramelize and balance acidity.
• Onion: provides fiber and natural sweetness, depth, helps build savory base.
• Smoked paprika: smoky, slightly sweet, adds color and mild warmth without heat.
• Apple cider vinegar: brightens the sauce, cuts sweetness, aids tenderizing, gives zip.
• Coleslaw: crunchy, fresh, adds fiber and cool bite, balances richness of pork.

Ingredient Quantities

• 3 to 4 lb boneless pork shoulder or Boston butt
• 1 12 fl oz can Dr. Pepper
• 1 cup barbecue sauce plus more for serving
• 1/2 cup ketchup
• 1/4 cup packed light brown sugar
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp yellow mustard
• Soft sandwich buns for serving, optional
• Coleslaw for topping, optional

How to Make this

1. Pat the 3 to 4 lb pork shoulder dry and rub all over with the smoked paprika, chili powder, cumin, garlic powder, onion powder, kosher salt and black pepper — work it in so it sticks. (If there’s a big fat cap trim a little but don’t remove it all, it keeps the meat juicy.)

2. Slice the large yellow onion and spread the rings in the bottom of the crockpot; set the seasoned pork on top of the onions.

3. In a bowl whisk together the 12 fl oz can Dr Pepper, 1 cup barbecue sauce, 1/2 cup ketchup, 1/4 cup packed light brown sugar, 3 minced garlic cloves, 1 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar and 1 tbsp yellow mustard until smooth. Pour this mixture over the pork so it`s mostly submerged.

4. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the pork falls apart easily with two forks and an instant read thermometer reads about 195 to 205 F in the thickest part.

5. Carefully lift the pork out onto a cutting board and use two forks to shred, discarding any large hunks of gristle. Strain the cooking liquid into a heatproof bowl and skim off excess fat with a spoon if you want it less greasy.

6. Pour the strained liquid into a saucepan and simmer over medium heat until reduced and slightly thickened, about 8 to 12 minutes; stir in an extra splash of barbecue sauce if you want a thicker, stickier finish. Taste and adjust with a pinch more salt, pepper, or a splash of vinegar if needed.

7. Return the shredded pork to the crockpot or a large bowl, pour the reduced sauce over it and toss to combine. Let it heat together on LOW for 15 to 30 minutes so the meat soaks up the sauce.

8. Pile the pulled pork onto soft sandwich buns, drizzle more barbecue sauce if you like and top with coleslaw for crunch. Serve extra sauce on the side.

Equipment Needed

1. Slow cooker or crockpot big enough for a 3 to 4 lb pork shoulder
2. Cutting board (sturdy, for slicing the onion and shredding the pork)
3. Chef’s knife for trimming and slicing
4. Measuring cups and measuring spoons
5. Large mixing bowl and a whisk (to blend the Dr Pepper sauce)
6. Can opener and a wooden spoon or silicone spatula
7. Instant-read thermometer to check 195 to 205 F don’t skip it
8. Fine-mesh strainer and a medium saucepan for reducing the cooking liquid

FAQ

Crockpot Dr. Pepper Pulled Pork Recipe Substitutions and Variations

• Dr Pepper: swap with 12 fl oz cola (Coke or Pepsi) for similar sweetness and caramel notes, or root beer for a richer, spicier vibe, or cola plus 1 tbsp molasses for deeper flavor.
• Pork shoulder: use pork butt or bone-in shoulder, or 3 lb boneless pork loin if you want leaner meat (cut cook time), or 6-8 boneless chicken thighs for a quicker, different but tasty result.
• Barbecue sauce: replace with 1 cup ketchup plus 2 tbsp brown sugar and 1 tbsp Worcestershire sauce, or hoisin sauce for an Asian twist, or any store-bought BBQ sauce you like.
• Apple cider vinegar: swap with white vinegar diluted 1:1 with water, lemon juice, or white wine vinegar, same acidity so the pork wont be flat.

Pro Tips

– Sear the pork first, even if you plan to slow cook it. A quick brown crust adds tons of flavor that the crockpot alone wont give you.

– Dont trim all the fat away. Leave a thin cap so the meat stays juicy but take off big chunks of fat or silver skin that wont render.

– Cool the cooking liquid so the fat congeals on top and spoon it off, or use a fat separator if you got one. Then reduce the sauce down till it coats a spoon for a sticky finish.

– Shred while it’s warm and toss with the reduced sauce, then let it sit 15 to 30 minutes so the meat soaks up the juice; taste at the end and brighten it with a splash of vinegar or a pinch of salt if it tastes too sweet.