Dr. Pepper Pulled Pork
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!
Servings: 8 people
Calories: 252kcal
Ingredients
- 1 cup BBQ sauce (try our homemade recipe!)
- 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
Instructions
- Spray a 6 quart slow cooker with cooking spray. Pour a small amount of BBQ sauce into the base of the slow cooker. Set aside. (See notes for how to kick this recipe up a notch.)
- In a small bowl, combine the rest of the BBQ sauce, the Dr. Pepper, paprika, brown sugar, black pepper, and kosher salt.
- Add the sliced onions to the slow cooker. Then add the pork shoulder. Pour the BBQ sauce mixture over the top.
- 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 meat, 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.
Notes
To kick this recipe up a notch, combine the brown sugar, paprika, salt, and pepper in a small bowl the night before you want to make this. Rub the pork shoulder with it, and place it (covered) in the refrigerator overnight. The following morning, proceed with the recipe, skipping the use of these seasonings in the sauce.
Please note that the nutritional information reflects the pork only and not the bun or the coleslaw.
Nutrition
Serving: 1cup | Calories: 252kcal | Carbohydrates: 24g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 747mg | Potassium: 472mg | Fiber: 1g | Sugar: 20g | Vitamin A: 197IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 2mg