Description
This Dr. Pepper Pulled Pork recipe is packed with bold flavors, tender meat, and a hint of sweetness from the famous soda. Whether you cook it in a slow cooker, Instant Pot, oven, or smoker, it’s a guaranteed crowd-pleaser. Serve it in sandwiches, tacos, or over rice for a delicious meal.
Ingredients
Scale
For the Pork:
- 4–5 lbs pork shoulder (pork butt)
- 1 can (12 oz) Dr. Pepper
- 1 onion, sliced
- 3 cloves garlic, minced
For the Spice Rub:
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp cayenne pepper (optional)
For the Sauce:
- 1 cup BBQ sauce
- ½ cup of the Dr. Pepper cooking liquid
Instructions
Step 1: Prepare the Pork
- Pat the pork dry and trim excess fat.
- Mix all spice rub ingredients and coat the pork evenly.
Step 2: Choose a Cooking Method
Slow Cooker Method:
- Place sliced onions and garlic in the slow cooker.
- Add the pork and pour in Dr. Pepper.
- Cook on LOW for 8–10 hours or HIGH for 4–5 hours, until fork-tender.
Instant Pot Method:
- Sear the pork (optional) using the “Sauté” function.
- Add onions, garlic, and Dr. Pepper.
- Pressure cook on Manual for 60–90 minutes, then natural release for 15 minutes.
Oven Method:
- Preheat oven to 300°F (150°C).
- Place onions and garlic in a roasting pan, add the pork, and pour in Dr. Pepper.
- Cover with foil and bake for 4–5 hours, basting occasionally.
Step 3: Shred the Pork
- Remove the pork and let it rest for 10 minutes.
- Use two forks to shred the meat.
- Mix with the cooking juices and BBQ sauce.
Step 4: Serve and Enjoy!
- Serve on toasted buns, in tacos, or with your favorite sides.
Notes
- Use pork shoulder or pork butt for the juiciest pulled pork.
- Diet Dr. Pepper can be used, but regular Dr. Pepper caramelizes better.
- For a spicier kick, add extra cayenne or hot sauce.
- Leftovers can be stored in the fridge for 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 servings