Tangy Dr Pepper Magic: Fall-Apart Pulled Pork Recipe

Slow-cooked pulled pork with Dr Pepper offers a tangy twist that elevates classic barbecue flavors.

The unique soda marinade infuses the meat with rich, caramelized undertones that dance on your palate.

Tender shreds of pork emerge from hours of gentle simmering, promising mouthwatering results.

This recipe combines simple ingredients with an unexpected carbonated secret weapon.

Each bite delivers a perfect balance of sweet and savory notes that will impress even discerning dinner guests.

The slow cooker does most of the hard work, transforming an ordinary cut of meat into a spectacular meal.

Prepare to savor a pulled pork experience that breaks free from traditional recipes and delights every taste bud.

Serve This Pulled Pork on Buns or Nachos

• Hearty Sandwich Delight: Stack the tender pulled pork on soft, toasted brioche buns for a classic sandwich experience that'll make mouths water.
• Taco Night Twist: Wrap the juicy Dr Pepper pulled pork in warm corn tortillas, topped with fresh cilantro, diced onions, and a squeeze of lime for a zesty meal.
• Southern-Style Platter: Create a comfort food feast by serving the pulled pork over creamy mashed potatoes or alongside coleslaw and baked beans for a complete down-home dinner.
• Game Day Nachos: Layer the pulled pork over crispy tortilla chips, sprinkle with melted cheese, jalapeños, and a drizzle of sour cream for an epic party appetizer that'll score big with friends.

Store Pulled Pork for Sandwiches or Meal Prep

• Store leftover pulled pork in airtight containers, keeping it fresh in the refrigerator for 3-4 days. Cool the meat completely before sealing to maintain optimal texture and flavor.
• Portion the pulled pork into meal-sized containers or freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm the pulled pork in a skillet with a splash of broth or reserved cooking liquid. Alternatively, use the microwave with a damp paper towel to prevent drying. Stir occasionally to distribute heat evenly.
• If the meat seems dry after storing, mix in a few tablespoons of barbecue sauce or cooking liquid to restore moisture and revive the delicious taste when reheating.

FAQs

• Can I use a different soda instead of Dr Pepper?

Yes, you can substitute Dr Pepper with root beer, cola, or any dark soda. Each will provide a slightly different flavor profile but will still create tender, delicious pulled pork.

• Do I need to brown the pork before slow cooking?

While not mandatory, browning the pork in a skillet before slow cooking can enhance the meat’s flavor by creating a delicious caramelized exterior. This step is optional but recommended.

• How do I know when the pork is fully cooked?

The pork is done when it easily shreds with a fork and reaches an internal temperature of 195-205°F. This typically occurs after 8-10 hours on LOW or 4-5 hours on HIGH in the slow cooker.

• Can I make this recipe in an oven or pressure cooker?

Absolutely! For oven method, use a covered Dutch oven at 325°F for 3-4 hours. In a pressure cooker, cook on high pressure for about 60-75 minutes, depending on the meat’s size.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Calories: 350 kcal

Servings: 12

Ingredients That Make Dr Pepper Pulled Pork Delicious

• Paprika: Adds warm, smoky depth and beautiful reddish color to the meat's exterior.
• Garlic Powder: Provides robust, concentrated garlic flavor without raw garlic's sharpness.
• Onion Powder: Delivers sweet, mellow onion essence that complements the meat's richness.
• Salt: Enhances overall flavor and helps tenderize the protein.
• Black Pepper: Introduces subtle heat and aromatic complexity.
• Cayenne Pepper: Optional spice that brings fiery kick and additional warmth.

• Dr Pepper: Creates sweet, tangy braising liquid that tenderizes and infuses rich caramel notes.
• Onions: Provides aromatic foundation and creates moisture barrier for slow cooking.
• Pork Shoulder: Perfect cut with excellent marbling for tender, succulent pulled meat.

• Barbecue Sauce: Adds classic tangy-sweet coating that amplifies the meat's flavor profile.
• Sandwich Buns: Classic vessel for serving pulled pork with maximum comfort.

Tools for Cooking Dr Pepper Pulled Pork with Ease

• Slow Cooker: Essential for hands-off, tender meat cooking.
• Large Cutting Board: Needed for patting dry meat and shredding pork.
• Two Forks: Perfect for pulling and shredding meat into tender strands.
• Small Bowl: Used for mixing spice rub ingredients.
• Paper Towels: Help dry the pork before seasoning.
• Measuring Spoons: Ensure accurate spice measurements.
• Platter or Large Plate: Provides space for meat shredding.
• Mixing Spoon or Spatula: Helps combine pork with barbecue sauce.

Slow Cook Dr Pepper Pulled Pork Until Tender

• Spice Up the Meat

Grab your favorite spices and generously coat the pork shoulder. Mix paprika, garlic powder, onion powder, salt, black pepper, and a dash of cayenne for an extra kick. Make sure every inch gets some love.

• Layer the Slow Cooker

Spread sliced onions across the bottom of your slow cooker. Gently place the seasoned pork on top, then pour Dr Pepper over everything. The soda will work its during cooking.

• Let It Simmer

Cover and let the slow cooker do its thing. On low heat, this will take 8-10 hours. On high heat, you’re looking at 4-5 hours. You’ll know it’s ready when the meat falls apart with just a gentle touch of a fork.

• Shred and Dress

Pull the pork out and shred it using two forks. Toss out any big fatty pieces. Mix in your favorite barbecue sauce, adding a bit of the cooking liquid if it seems dry. Stir until everything is coated perfectly.

• Serve and Enjoy

Pile the juicy pulled pork onto buns, stuff into tacos, or serve alongside your go-to sides. Get ready for a flavor explosion that’ll have everyone asking for seconds!

Flavor Tips for Bold and Sweet Pulled Pork

• Experiment with different marinade combinations by substituting Dr Pepper with root beer or adding a splash of apple cider vinegar for extra tanginess.
• Adjust cayenne pepper amount to match your heat preference, from mild to fiery hot. Those sensitive to spice can completely omit the cayenne for a gentler flavor profile.
• Prepare this pulled pork in advance and store in refrigerator for up to 4 days. The flavors actually deepen and improve with resting time, making meal prep easier.
• For low-carb eaters, serve pulled pork over cauliflower rice or inside lettuce wraps. Gluten-free folks can use gluten-free barbecue sauce and serve with appropriate sides.
• Portion cooked pulled pork into freezer-safe containers and freeze for up to 3 months. Thaw overnight in refrigerator and reheat gently in microwave or skillet for quick meals.

Saucy Dr Pepper Pulled Pork Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 26 reviews

• Total Time: 8 hours 15 minutes
• Yield: 13 1x

Print Recipe

Pin Recipe

Description

Dr Pepper pulled pork combines classic Southern barbecue with a sweet cola twist. Slow-cooked meat marinates in a rich, tangy sauce that brings deep flavor to your plate and delights hungry guests.

---

Ingredients

Scale 1x2x3x

• 45 lbs (20.4 kg) boneless pork shoulder (pork butt)
• 2 cups (473 ml) Dr Pepper soda
• 1 cup (237 ml) barbecue sauce
• 1 tbsp (15 g) paprika
• 1 tsp (5 g) garlic powder
• 1 tsp (5 g) onion powder
• 1 tsp (6 g) salt
• ½ tsp (2.5 g) black pepper
• ¼ tsp (1.25 g) cayenne pepper (optional, for heat)
• 1 large onion, sliced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Spice Preparation: Combine paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper into a comprehensive seasoning mixture.
2. Meat Preparation: Thoroughly dry the pork shoulder and vigorously rub the entire spice blend into the meat, ensuring complete coverage.
3. Slow Cooker Setup: Arrange sliced onions as a foundational layer in the slow cooker, then position the seasoned pork on top and drench with Dr Pepper to infuse deep, caramelized flavor.
4. Cooking Process: Cover and slow cook on low for 8-10 hours or high for 4-5 hours until the meat becomes meltingly tender and easily separates.
5. Meat Breakdown: Transfer pork to a large cutting board and shred methodically using two forks, discarding excess fat while maintaining the meat’s juicy consistency.
6. Sauce Integration: Strain cooking liquid, reserving one cup, then return shredded meat to the slow cooker and thoroughly coat with barbecue sauce, adding reserved liquid if necessary to maintain moisture.
7. Serving Suggestion: Present the pulled pork warm, ideal for sandwiches, tacos, or as a standalone protein-rich main dish.

Notes

• Choose the Right Cut: Select a well-marbled pork shoulder (Boston butt) with some fat for maximum tenderness and flavor depth.
• Spice Blend Precision: Toast spices briefly before mixing to enhance their aromatic compounds and intensify the overall seasoning profile.
• Moisture Management: Reserve cooking liquid carefully; it’s liquid gold for preventing dry meat and adding rich flavor when reheating or serving.
• Slow Cooker Strategy: Avoid lifting the lid during cooking to maintain consistent temperature and prevent moisture loss, allowing meat to become supremely tender.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 390
• Sugar: 12 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 31 g
• Cholesterol: 100 mg