Dr. Pepper Pulled Pork
User Reviews
5.0
9 reviews
Excellent
Dr. Pepper Pulled Pork
Report
Tender, juicy, savory, and sweet, make this Dr. Pepper pulled pork in the Crock Pot or in the oven.
Share:
Ingredients
- 1 (6-7 lb.) bone-in pork butt (or “Boston butt” or “pork shoulder”)
- ¼ cup homemade barbecue rub (or store-bought brand of choice)
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced (about 4 teaspoons total)
- 1 ½ cups Dr. Pepper soda
- 1 cup barbecue sauce, plus extra for serving
- Optional, for serving: sandwich rolls; coleslaw
Instructions
Dutch Oven Method
- Pat pork dry with paper towels; season liberally with barbecue rub on all sides.
- Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat to a platter. Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). Stir in 1 ½ teaspoons salt, Dr. Pepper and barbecue sauce. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
- Roast the pork shoulder in a 325°F oven for about 4-5 hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of about 205°F).
- Transfer the pork to a large cutting board or rimmed sheet pan. When it's cool enough to handle, shred the meat with two forks (discarding fatty pieces), and return to the pot with the juices. Serve on rolls with additional barbecue sauce and coleslaw, if desired.
Crock Pot Method
- Place the onion and garlic in the bottom of a slow cooker.
- Pat pork dry with paper towels; season liberally with barbecue rub on all sides. Nestle the pork shoulder in the slow cooker on top of the onions (fat-side up). Add 1 ½ teaspoons salt, Dr. Pepper and barbecue sauce. Cover and cook on LOW for 10-12 hours, or on HIGH for 5-6 hours, until the pork is fall-apart tender.
- Transfer the pork to a large cutting board or rimmed baking sheet. When it's cool enough to handle, shred the meat with two forks (discarding fatty pieces), and return to the pot with the juices. Serve on rolls with additional barbecue sauce and coleslaw, if desired.
Notes
- If you're using the Crock Pot, you may need to adjust the cooking time, depending on how hot your slow cooker runs (and how big your pork is). The pork will be fall-apart tender when it reaches an internal temperature of 205°F.
- If your pulled pork is tough, it's probably because you haven't cooked it long enough. The collagen in the meat is what keeps it tough, so you need to allow plenty of time for those fibers to break down. Just extend the cooking time and make sure that there's enough liquid to keep the pork moist as it simmers.
Nutrition Information
Show Details
Serving
1/8 of the meat and sauce
Calories
507kcal
(25%)
Carbohydrates
28g
(9%)
Protein
65g
(130%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Cholesterol
170mg
(57%)
Sodium
532mg
(22%)
Potassium
1251mg
(36%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
275IU
(6%)
Vitamin C
4mg
(4%)
Calcium
114mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1/8 of the meat and sauce | |
| Calories | 507kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 65g | 130% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 170mg | 57% |
| Sodium | 532mg | 22% |
| Potassium | 1251mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
