Dr Pepper Pulled Pork (Crock Pot Recipe) + Video
Dr Pepper Pulled Pork is incredibly moist, tender, and delicious. Even better, this scrumptious BBQ meal is beyond simple to make with this easy pulled pork crock pot recipe!! Everyone will love this easy recipe and the simple cooking process!
You will be amazed at how much flavor a can of Dr. Pepper adds to pork.
Not only that, but the sugars in the cola help to tenderize the crockpot pork, making it fall-apart tender.
Give this shredded pork recipe a try. You just need a few minutes of prep, and you’ll have the best cut of meat that is super tender and delicious.
You can use this recipe to make pork sliders, pork sandwiches, pork tacos, pork nachos, or any simple dinner option that you want.
I love using simple ingredients like this to make a complete meal! It’s such a simple and great way to make a quick dinner or easy lunch, without a ton of extra time.
Dr Pepper Pulled Pork
If you tailgate or have a lot of summer cookouts, this Dr Pepper pulled pork crock pot recipe is a must-make.
It feeds a huge crowd, yet we never have any leftovers. It’s one of our most popular game day recipes.
The best part is that the slow cooker does all of the hard work for you, so you can spend more time enjoying your guests or making side dishes to go with your Dr Pepper pulled pork.
We always make Southern style macaroni salad, a big batch of slow cooker baked beans, and some creamy cucumber salad.
But if you don’t quite have the time for this slow cooked pork recipe, our Boneless Pork Roast roasts to juicy, tender perfection in the oven in a fraction of the time!
Love Dr Pepper? Pair this with my Dr Pepper Chocolate Cake and make it a Dr Pepper themed dinner!
Ingredient Notes and Swaps
- BBQ Sauce – Try our Kansas City Barbecue sauce. It is divine in this recipe!
You could also use Sweet Baby Rays BBQ sauce, your own homemade BBQ sauce, or any favorite barbecue sauce that you love. - Dr. Pepper – You can use a generic brand, or swap out the Dr. Pepper soda and use root beer or Coca Cola if you prefer. Slow cooker recipes this easy have lots of flexibility!
Just be sure to use a dark cola with sugar in it. Sugar-free pop won’t give you the same results. You could also live on the wild side and try flavored soda, like Cherry Dr Pepper. - Spices – A simple blend of garlic powder, onion powder, smoked paprika, plus salt and pepper are all you need to make flavorful Dr pepper pulled pork in the crock pot.
You could also add a little bit of liquid smoke to this slow cooked Dr. Pepper pork recipe to add more flavor.
No matter how you cut it, this is a great go-to recipe and my favorite way to make slow cooker Dr. Pepper pork.
This recipe is a great option for the summer months to create delicious slow-cooked meat to use throughout the week.
Leftover pork means that you cook once, and you get to enjoy the flavor of this pork shoulder roast multiple times!
Best Pork for Pulled Pork
Any time you are slow cooking, it’s important to use a cut of pork that has a good amount of fat and marbling.
As it cooks, the fat will render down, creating moisture and lots of flavor in the pork.
For our pork crock pot recipes, we use boneless pork butt, also known as pork shoulder.
Depending on where you live, it could also be labeled blade roast, shoulder roast, Boston butt, or picnic roast.
Crockpot Pork Recipe Tips and Tricks
- Don’t over-shred. The smaller the pieces, the faster they will dry out!
Gently shred into smaller chunks before smothering in the sauce, then shred further as needed before serving. - Keep it moist. If you transfer your Dr Pepper pulled pork to a serving tray, ladle some of the slow cooker liquid over the top.
- Toast buns for serving. You can brush them with a little butter as well.
This creates a lovely contrast in texture between the crispy bun and the tender crockpot pork.
Tools You’ll Need
- Slow Cooker – The slow cooker is almost my most used kitchen gadget, especially during fall/winter!
It’s so convenient, and let’s face it — it makes comfort food taste even better!
Pork Crock Pot Recipes FAQ
On average, a boneless pork shoulder weighs 4 to 5 pounds. If you’re using a bone-in pork butt, it will likely weigh an average of 6 to 8 pounds.
For a 4 to 5-pound boneless cut, expect a cooking time of 7 to 8 hours on Low heat, or 4 to 5 hours on High. Bone-in pork butt can take up to two hours longer to cook.
While you certainly can, it doesn’t make much of a difference in the end results.Â
Skipping this step saves you the extra dishes, making this one easy pulled pork crock pot recipe!
There are so many ways to enjoy! You can put it between slider buns and pair it with the perfect side dish, dip tortilla chips into the mixture, or even add it right on top of a salad. Easy meals like this give you so many yummy options!Â
Dr Pepper pulled pork is best served right away, when it is most tender and juicy.Â
That said, leftovers can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven or microwave until warmed through.
Pro Tip
Cooking on Low is recommended for pork crock pot recipes to get the best-tasting and most tender meat.
Enjoy!
With love, from our simple kitchen to yours.
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Dr Pepper Pulled Pork (Crock Pot Recipe)
Equipment
Ingredients
- 5 pounds boneless pork butt, trimmed of visible fat (also labeled pork shoulder, Boston butt, or blade roast)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh-ground black pepper
- 3 cups Dr Pepper, two 12-ounce cans, full sugar
- 3 cups barbecue sauce, store-bought or homemade, divided
- 12 hamburger buns, split and lightly toasted
- 12 pickle slices
Instructions
- TRIM THE PORK: Use a sharp knife to cut the big white chunks of fat off the outside of the 5 pounds boneless pork butt. Leave the thin streaks of fat inside the meat alone. The pork will feel slippery and cool to the touch, so grip it with a paper towel. Big fat chunks stay chewy in a slow cooker instead of melting away, so trimming them now gives you better texture later.
- MIX THE SPICE RUB: In a small bowl, stir together 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Stir for about 15 seconds, until the mix looks one even reddish-brown color with zero pale streaks.
- RUB THE PORK: Sprinkle the spice mix over the pork and massage it in with your hands, pressing it onto every side. Take about 1 minute and cover the whole roast. The pork will look rusty red all over and the rub will feel slightly gritty under your fingers.
- LOAD THE CROCKPOT: Place the seasoned pork in the crockpot, fat side up. It should sit flat on the bottom with a little room around the sides.
- POUR IN THE SODA: Pour 3 cups Dr Pepper over and around the pork. It will fizz and bubble for a few seconds. The soda should come about halfway up the sides of the meat.
- COOK LOW AND SLOW: Cover and cook on LOW for 5 to 7 hours. The pork is done when a fork slides in easily and the meat pulls apart with almost zero effort. If you have a meat thermometer, the center should read about 195 to 205 degrees F. Your kitchen will fill with a sweet, smoky aroma by the last hour, and the meat will look deep brown and glossy.
- DRAIN THE LIQUID: Turn off the crockpot. Use two big forks or tongs to hold the pork in place, then carefully ladle or pour the hot cooking liquid into a heat-safe bowl. Save 1 cup of the liquid for serving. The pork left behind should look moist and shiny, with just a thin puddle in the bottom of the crock.
- SHRED THE PORK: Hold one fork in each hand. Stab both forks into the pork and pull them in opposite directions. The meat will fall apart in soft strands with almost zero pushing. Shred into bite-size chunks. Bigger pieces stay juicier.
- SAUCE THE PORK: Pour 2 of the 3 cups barbecue sauce over the shredded pork and stir until every piece looks glossy and coated. Cover and cook on LOW for 1 more hour so the sauce soaks in. When it is ready, the sauce will be bubbling gently at the edges and the aroma will be sweet and tangy.
- SERVE IT UP: Pile the saucy pork onto the 12 hamburger buns. Spoon a little of the saved cooking liquid over the meat for extra juiciness. Top each sandwich with 1 of the 12 pickle slices and pass the remaining 1 cup barbecue sauce at the table. The buns should feel crisp on the cut side and the pork should glisten. Dig in while it is hot.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2013. Updated and republished April 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I have made this recipe many times for work potlucks. It is always a hit and everyone always asks for the recipe!
Made this on a UTV trip in West Virginia. Let it cook in a crockpot all day. Whipped it up for our crew of 12 and everyone loved it!!
made this for dinner last night and it was Amazing! simple and delicious! we had ours with coleslaw.
This Dr Pepper Pulled Pork recipe is a game changer! So easy and the pork was incredibly tender. Definitely a keeper!
Hi Emily!
We’re so glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn