Dr. Pepper Pulled Pork is an easy slow cooker recipe that your family will adore. Made with simple ingredients and the best homemade BBQ sauce, this is a home run!
Whether you are feeding a hungry crowd or you are just making dinner on a busy weeknight, there is not much that is better than a pulled pork sandwich. They are so easy to make, and with just a few ingredients they are bursting with flavor.
In this Dr. Pepper Pulled Pork recipe we are using a combo of some seasonings, my homemade BBQ sauce (or your favorite brand), and Dr. Pepper for a unique and totally delicious sandwich.
Adding Coleslaw to Pulled Pork
I think that pulled pork sandwiches and coleslaw go together like peanut butter and jelly. The coleslaw balances the often sweet BBQ sauce and adds a little crunch and texture to the sandwich. We loved these with my coleslaw recipe. I switched it up a little; I left out the carrots and did half green cabbage and half red cabbage.
Cooking Pork Shoulder on Low
As you have heard me mention so many times, big pieces of meat like pork shoulder are much better when they are cooked low and slow. This is why I highly recommend cooking this recipe on low for eight hours versus on high for four hours. The meat will be much more tender.
Making Ahead
If you would like to make this recipe the day before, that will work with this slow cooker Dr. Pepper Pulled Pork. After the recipe has finished cooking, shred it and allow it to cool a little. Then cover it and put the base of your slow cooker in the refrigerator. When you are ready to serve, turn it on low for about an hour for it to heat through.
Please note that if you follow this method, any leftovers should be discarded. Generally speaking, leftovers should not be warmed up more than once, which is what is happening in this make-ahead method.
Storing and Reheating Leftovers
Leftover pork should be stored in an airtight container, with sauce, in the refrigerator for up to four days. To freeze, store the pork in a container completely covered by the cooking liquid, with enough room for the contents to expand. Store in the freezer for up to there emonths.
To reheat leftovers, remove just the amount you want to eat and heat it, covered, in the microwave at half power. Alternatively, heat on the stovetop over low heat, stirring often. For best results, reheat meat with plenty of the sauce added to it. As with all recipes, use your best discretion when it comes to leftovers.
These leftovers make for great other recipes. You can use these to make pork nachos or pork tacos. To make pork nachos, follow the instructions in my BBQ Chicken Nachos. This pork will be perfect for it!
What to Serve with Dr. Pepper Pulled Pork
If you are looking for some great sides to go with this recipe, I have a few suggestions.
- My Baked Potato Wedges are only three ingredients, and they come together so fast.
- If you are serving a crowd, my Broccoli Cauliflower Salad would go amazing on the side of these sandwiches.
- Finally, this Creamed Corn is incredible and was made for serving with BBQ.
If you make this Crock Pot Dr. Pepper Pulled Pork or any of my other recipes, leave me a comment and let me know what you think!
Dr. Pepper Pulled Pork
Ingredients
- 1 cup BBQ sauce my homemade recipe or your favorite barbecue sauce
- 12 ounces Dr. Pepper
- 3 tablespoons paprika
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 red onion sliced
- 3 pounds pork shoulder or pork butt
Instructions
- Spray a 6 quart slow cooker with cooking spray. Pour a small amount of BBQ sauce into the bottom of the slow cooker. Set aside. (See notes for how to kick this recipe up a notch.)1 cup BBQ sauce
- In a small bowl, combine the rest of the BBQ sauce, the Dr. Pepper, paprika, brown sugar, black pepper, and kosher salt.12 ounces Dr. Pepper, 3 tablespoons paprika, 2 tablespoons brown sugar, 1 teaspoon black pepper, 1 teaspoon kosher salt, 1 cup BBQ sauce
- Add the sliced onions to the slow cooker. Then add the pork shoulder. Pour the BBQ sauce mixture over the top.1 red onion, 3 pounds pork shoulder
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Read here about why I prefer to cook pork shoulder on low.
- At the end of the cook time, remove the pork from the slow cooker. Using two forks, shred the pork, discarding large pieces of fat. Return the shredded meat to the crock pot to keep warm, or make sandwiches right away, topping them with more BBQ sauce from the crockpot and some homemade coleslaw.
Recipe Video
Notes
Bonnie says
Hi Lisa….I love seeing your recipes ! have tried a few and am really pleased ! Keep up the good work !
I’m so glad to hear you are enjoying my recipes, Bonnie!
Shannon Williams says
Hi Lisa! Your recipes look delicious and I’m looking forward to trying several!! I’m not a Dr Pepper fan. Could Coca-Cola be substituted or do you have any other suggestion? Thanks!
For sure! Root beer would also work well.