Description
A flavorful and tender pulled pork recipe slow-cooked with Dr. Pepper and barbecue sauce, resulting in juicy meat perfect for sandwiches served with coleslaw.
Ingredients
Main Ingredients
- 4-5 pounds boneless pork shoulder roast (or pork butt)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 1 onion, sliced (optional)
- 12 ounces Dr. Pepper (1 can)
- ¾ cup barbecue sauce (or to taste)
- Rolls (for serving)
- Prepared coleslaw (for serving)
Instructions
- Prepare the slow cooker: Place the sliced onion at the bottom of the slow cooker to create a flavorful base and prevent the pork from sticking.
- Season the pork: Rub the outside of the pork shoulder roast thoroughly with salt, black pepper, and garlic powder to enhance the flavor.
- Add liquid and cook: Pour the can of Dr. Pepper over the pork. Cover and cook on high for 4-5 hours or on low for 7-8 hours until the meat is very tender and easily shreddable.
- Shred the pork: Use two forks to shred the cooked pork directly in the slow cooker, mixing it well with the cooking juices for moisture and flavor.
- Mix in barbecue sauce: Add barbecue sauce to the shredded pork according to taste, then cook for an additional 30-60 minutes to allow flavors to meld.
- Serve: Spoon the pulled pork onto crusty rolls and top with prepared coleslaw for a delicious sandwich perfect for any meal.
Notes
- Using a pork shoulder or pork butt is ideal for slow cooking because it becomes tender and moist.
- Sliced onion is optional but adds an extra depth of flavor.
- Adjust barbecue sauce quantity to suit your taste preference; some like it saucier, others less so.
- Slow cooking on low yields more tender meat but takes longer; high is faster with similar results.
- Serve with coleslaw to add a refreshing crunch and balance the richness of the pork.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
