Dr Pepper Pulled Pork: The Ultimate Recipe for BBQ Perfection

Dr Pepper Pulled Pork: Prepare to have your taste buds tantalized! Imagine tender, juicy pork, infused with the sweet and subtly spicy notes of Dr Pepper, slow-cooked to perfection. This isn’t just pulled pork; it’s a flavor explosion that will have everyone begging for seconds.

Pulled pork, in its essence, is a celebration of Southern barbecue traditions. While the exact origins are debated, it’s widely accepted that slow-cooked pork shoulder has been a staple of Southern cuisine for centuries, evolving from simple methods of preservation and cooking into the beloved dish we know today. My twist on this classic adds a modern, sweet, and tangy dimension that elevates it to a whole new level.

What makes Dr Pepper Pulled Pork so irresistible? It’s the perfect balance of sweet and savory. The Dr Pepper not only tenderizes the pork but also imparts a unique caramel-like sweetness that complements the smoky, savory flavors beautifully. The slow cooking process ensures that the pork becomes incredibly tender, practically melting in your mouth. Plus, it’s incredibly versatile! Serve it on buns with your favorite coleslaw, pile it high on nachos, or even use it as a topping for baked potatoes. The possibilities are endless. This recipe is also surprisingly easy to make, requiring minimal effort for maximum flavor payoff. Get ready to impress your friends and family with this unforgettable dish!

Ingredients:

• 4-5 pound boneless pork shoulder (Boston butt), excess fat trimmed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (12 ounce) can Dr Pepper
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar, packed
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper to taste
• Your favorite barbecue sauce, for serving
• Hamburger buns or slider buns, for serving
• Coleslaw, for serving (optional)

Preparing the Pork and Initial Sear:

1. Prepare the Pork: Pat the pork shoulder dry with paper towels. This is crucial for getting a good sear. Season generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; this is a large cut of meat and needs a good amount of flavor.
2. Sear the Pork: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering and hot, carefully place the pork shoulder in the pot. Sear the pork on all sides until it’s nicely browned, about 3-5 minutes per side. This searing process is important because it creates a flavorful crust and helps to lock in the juices. Don’t overcrowd the pot; if your pork shoulder is too large, you may need to sear it in batches. Remove the seared pork shoulder from the pot and set it aside.

Creating the Dr Pepper Braising Liquid:

1. Sauté the Aromatics: Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Deglaze the Pot: Pour in the Dr Pepper, chicken broth, apple cider vinegar, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will add depth to the braising liquid.
4. Add Spices and Sugar: Stir in the brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using). Mix well to combine all the ingredients.

Braising the Pork:

1. Return the Pork to the Pot: Place the seared pork shoulder back into the pot, making sure it’s mostly submerged in the braising liquid. If necessary, add a little more chicken broth to cover the pork.
2. Bring to a Simmer: Bring the liquid to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it braise for 3-4 hours, or until the pork is fork-tender. The exact cooking time will depend on the size of your pork shoulder and the heat of your stove. Check the pork periodically to make sure the liquid hasn’t evaporated completely; if it has, add a little more chicken broth.
3. Check for Tenderness: The pork is ready when it easily pulls apart with a fork. If it’s not quite there yet, continue braising for another 30-60 minutes, or until it reaches the desired tenderness.

Shredding the Pork and Finishing Touches:

1. Remove the Pork: Carefully remove the pork shoulder from the pot and place it on a large cutting board. Let it rest for about 15-20 minutes before shredding. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pulled pork.
2. Shred the Pork: Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
3. Reduce the Braising Liquid (Optional): While the pork is resting, you can reduce the braising liquid to create a more concentrated sauce. Strain the braising liquid through a fine-mesh sieve to remove any solids. Pour the strained liquid back into the pot and bring it to a simmer over medium heat. Cook until the liquid has reduced by about half, or until it reaches your desired consistency. This will take about 15-20 minutes. Be careful not to burn the sauce.
4. Combine Pork and Sauce: Add the shredded pork back to the pot with the reduced braising liquid (or the original braising liquid, if you didn’t reduce it). Toss to coat the pork evenly with the sauce.
5. Simmer Briefly: Simmer the pork and sauce together for another 5-10 minutes, allowing the flavors to meld together.

Serving the Dr Pepper Pulled Pork:

1. Prepare the Buns: Lightly toast the hamburger buns or slider buns, if desired.
2. Assemble the Sandwiches: Spoon a generous amount of Dr Pepper pulled pork onto the bottom bun.
3. Add Barbecue Sauce: Drizzle your favorite barbecue sauce over the pulled pork. The Dr Pepper adds a unique sweetness, so you might want to choose a barbecue sauce that complements that.
4. Add Coleslaw (Optional): Top with coleslaw for added crunch and flavor. A vinegar-based coleslaw works particularly well with the sweetness of the Dr Pepper.
5. Serve Immediately: Serve the Dr Pepper pulled pork sandwiches immediately and enjoy! This is great for parties, potlucks, or a casual weeknight meal.

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder flavor, omit the cayenne pepper altogether.
• Slow Cooker Version: This recipe can also be made in a slow cooker. Sear the pork as directed, then transfer it to the slow cooker. Add all the remaining ingredients and cook on low for 8-10 hours, or on high for 4-5 hours, or until the pork is fork-tender.
• Instant Pot Version: For a quicker version, use an Instant Pot. Sear the pork using the sauté function. Then, add all the remaining ingredients. Cook on high pressure for 60-75 minutes, followed by a natural pressure release for 15 minutes.
• Type of Pork: While boneless pork shoulder is recommended, you can also use bone-in pork shoulder. Just be sure to adjust the cooking time accordingly.
• Serving Suggestions: Serve the Dr Pepper pulled pork with your favorite sides, such as coleslaw, potato salad, baked beans, or corn on the cob.
• Make Ahead: The pulled pork can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
• Freezing: Pulled pork freezes well. Allow it to cool completely, then transfer it to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Enjoy your delicious Dr Pepper Pulled Pork!

Conclusion:

So there you have it! This Dr Pepper Pulled Pork recipe isn’t just another pulled pork recipe; it’s a flavor explosion waiting to happen. The unique sweetness of Dr Pepper, combined with the savory spices and slow-cooked tenderness of the pork, creates a truly unforgettable dish. I know, I know, Dr Pepper in pulled pork sounds a little crazy, but trust me on this one – the magic happens in the slow cooker! It’s the perfect balance of sweet, savory, and smoky that will have everyone begging for seconds. Why is this a must-try? Well, first and foremost, it’s incredibly easy. Seriously, the slow cooker does almost all the work. You just need to spend a few minutes prepping the ingredients, and then you can sit back and relax while the magic happens. Secondly, the flavor is simply outstanding. The Dr Pepper adds a depth of sweetness that you just can’t get with other recipes. It’s not overpowering, but it’s definitely noticeable and adds a special something that makes this pulled pork stand out from the crowd. Finally, it’s incredibly versatile. You can serve it on buns, in tacos, on nachos, or even on top of a salad. The possibilities are endless! Speaking of serving suggestions, let’s talk about some of my favorite ways to enjoy this delicious Dr Pepper Pulled Pork. For a classic pulled pork sandwich, pile it high on a toasted brioche bun with a generous helping of coleslaw and your favorite barbecue sauce. If you’re feeling adventurous, try using it as a filling for tacos with some shredded cabbage, pico de gallo, and a drizzle of lime crema. Or, for a quick and easy weeknight meal, toss it with some cooked pasta and a creamy cheese sauce for a pulled pork mac and cheese that the whole family will love. And don’t be afraid to experiment with variations! If you like things spicy, add a pinch of cayenne pepper or a dash of hot sauce to the slow cooker. For a richer flavor, try using a combination of Dr Pepper and your favorite barbecue sauce. You can also add some chopped onions, garlic, or bell peppers to the slow cooker for extra flavor and texture. If you’re short on time, you can even make this recipe in an Instant Pot. Just reduce the cooking time and follow the manufacturer’s instructions. I’m confident that this recipe will become a new family favorite. It’s easy, delicious, and incredibly versatile. So, what are you waiting for? Grab a pork shoulder, a bottle of Dr Pepper, and get cooking! I promise you won’t be disappointed. But the real test is in the tasting, so I urge you to give this recipe a try. I’ve poured my heart and soul into perfecting it, and I truly believe it’s the best Dr Pepper Pulled Pork you’ll ever taste. And most importantly, I want to hear about your experience! Did you try the recipe? What did you think? Did you make any variations? Share your thoughts and photos in the comments below. I can’t wait to see what you create! Happy cooking!

Print