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Slow Cooker Dr Pepper Pulled Pork
Slow Cooker Dr Pepper Pulled Pork
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Prep Time:
40 minutes
Total Time:
40 minutes
Tender Dr Pepper pulled pork: slow cook pork shoulder with Dr Pepper, BBQ sauce, and spices for 8-10 hours. Sweet and spicy perfection!
Ingredients:
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3 pounds boneless pork shoulder or pork butt
  • 2 tablespoons vegetable oil
  • 2 red onions, cut into slices
  • 1 12-ounce can Dr Pepper (or any other cola-type soda you prefer)
  • 1/3 cup brown sugar
  • 1/4 cup BBQ sauce, any favorite variety
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon mustard seeds
  • 1/2 - 1 teaspoon chili flakes, depending on how spicy you like it
  • 1 1/2 teaspoons Worcester sauce
  • 1/4 teaspoon liquid smoke (optional for extra smoky flavor)
  • 3 cloves garlic, crushed
Instructions:
  • Coat a 6-quart or larger slow cooker with nonstick cooking spray.
  • Prepare a flavorful coating by mixing 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper in a small bowl. Generously sprinkle the mixture over the pork, adding more salt and pepper as necessary to ensure all sides are well seasoned.
  • Heat oil in a large pot or skillet over high heat. Add pork and sear for 3 to 5 minutes on all sides until golden-brown. If the pork sticks, let it cook a little longer before turning. Transfer to the slow cooker. Remember to ventilate the area well to avoid smoke.
  • In the same pot used to sear the pork, sauté the onions over medium-high heat until softened and slightly caramelized, about 5 minutes. Deglaze the pan with the liquid released from the onions, transferring everything to the slow cooker with the pork.
  • Combine in a small bowl the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, Dr Pepper, brown sugar, BBQ sauce, soy sauce, honey, mustard seeds, chili flakes, Worcestershire sauce, and liquid smoke (if desired). Pour mixture over the pork and onions, then sprinkle crushed garlic around the pork. Optionally, refrigerate the pork overnight before cooking.
  • Slow cook the pork covered for 8 to 10 hours on LOW for the most flavorful results.
  • Shred the pork: Transfer the cooked meat, onions, and garlic to a serving dish. Using two forks, shred the pork into pieces. Gradually add cooking liquid to reach desired sauciness. Serve immediately or store leftovers in the fridge for up to 1 week or freeze for up to 3 months. Enjoy with Dr Pepper Barbecue Sauce from Simply Recipes.

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