Dr Pepper Pulled Pork (Crock Pot Recipe)
Dr Pepper Pulled Pork is incredibly moist, tender, and delicious — and beyond easy to make with this crockpot pulled pork recipe and video!
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
Notes
MAKE-AHEAD: Cook and shred the pork up to 2 days ahead. Hold the sauce step. Refrigerate the shredded pork in its cooking liquid, then sauce and reheat on serving day.
STORAGE: Refrigerate leftovers in an airtight container up to 3 days.
REHEATING: Warm in a covered baking dish at 325 degrees F until heated through, about 20 minutes, or microwave in 1-minute bursts, stirring between each, until steaming. A splash of the saved cooking liquid keeps it juicy.
FREEZING: Freeze cooled pulled pork in freezer bags, pressed flat, up to 2 months. Thaw overnight in the fridge before reheating.
SODA SWAPS: Root beer or cola work beautifully. Pick a full-sugar dark soda because the sugar helps tenderize the pork. Cherry Dr Pepper is a fun twist.
HOMEMADE OPTIONS: This recipe is even better with our Kansas City Style Barbecue Sauce.
BUN TIP: Toast the split buns with a little butter for the best texture.
Nutrition
Serving: 1 | Calories: 521cal | Carbohydrates: 58g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 1236mg | Sugar: 34g | Fiber: 2g | Calcium: 117mg | Iron: 4mg