Description
Succulent Dr. Pepper pulled pork delivers a Southern classic with irresistible flavor and tender meat. Slow cooking infuses rich spices and sweet soda, creating a mouthwatering dish you’ll crave at every gathering.
Ingredients
Scale
- 4.5 lb (2 kg) pork shoulder (or pork butt)
- 1 large onion, sliced
- 1 (12 oz/340 ml) can Dr. Pepper (or any cola)
- ½ cup barbecue sauce (plus more for serving)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preparation: Trim pork shoulder, maintaining a thin fat layer. Craft a dynamic spice rub using garlic powder, onion powder, smoked paprika, salt, and black pepper. Thoroughly massage the meat with the seasoning blend.
- Slow Cooker Setup: Spread a foundation of thinly sliced onions across the slow cooker base. Carefully position the seasoned pork shoulder on the onion layer.
- Liquid Infusion: Pour Dr. Pepper and barbecue sauce over the pork, ensuring complete coverage. The liquid will tenderize and enrich the meat’s flavor profile.
- Cooking Process: Cover and cook on low temperature for 8-10 hours or high for 4-5 hours. The prolonged, gentle heat will transform the pork into meltingly tender strands.
- Shredding and Finishing: Extract the pork onto a cutting board. Using two forks, methodically pull the meat apart, discarding excess fat. Reintroduce the shredded meat to the cooking liquid, blending thoroughly and adjusting with additional barbecue sauce for optimal moisture and taste.
- Serving: Showcase the pulled pork in diverse presentations – tucked into soft buns, wrapped in tortillas, or elegantly draped over a baked potato.
Notes
- Trim with Precision: Remove excess fat while keeping a thin layer to boost flavor and juiciness, preventing dry meat.
- Seasoning Secret: Create a robust spice rub by generously massaging dry seasonings into every surface of the pork shoulder for maximum flavor penetration.
- Liquid Magic: Dr. Pepper provides unique sweetness and tenderizing properties, helping break down meat fibers and creating rich caramelization.
- Shredding Technique: Allow meat to rest for 10-15 minutes after cooking to help fibers separate more easily and retain moisture when pulling apart with forks.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 290
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg