Description
Tender, flavorful pulled pork braised in a Dr Pepper-infused sauce. Perfect for sandwiches, sliders, or topping your favorite sides!
Ingredients
Scale
- 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)
Instructions
- Pat the pork shoulder dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork on all sides until nicely browned, about 3-5 minutes per side. Remove the seared pork shoulder from the pot and set it aside.
- Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally.
- Add the minced garlic to the pot and cook for another minute, until fragrant.
- Pour in the Dr Pepper, chicken broth, apple cider vinegar, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
- Stir in the brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
- Place the seared pork shoulder back into the pot, making sure it’s mostly submerged in the braising liquid. Add more chicken broth if needed.
- Bring the liquid to a simmer over medium heat. Reduce heat to low, cover tightly, and braise for 3-4 hours, or until the pork is fork-tender. Check periodically and add more chicken broth if needed.
- Carefully remove the pork shoulder from the pot and place it on a cutting board. Let it rest for 15-20 minutes.
- Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
- Strain the braising liquid through a fine-mesh sieve. Pour the strained liquid back into the pot and simmer over medium heat until reduced by about half, or until desired consistency.
- Add the shredded pork back to the pot with the reduced braising liquid (or the original braising liquid). Toss to coat.
- Simmer the pork and sauce together for another 5-10 minutes.
- Lightly toast the hamburger buns or slider buns, if desired.
- Spoon a generous amount of Dr Pepper pulled pork onto the bottom bun.
- Drizzle your favorite barbecue sauce over the pulled pork.
- Top with coleslaw for added crunch and flavor.
- Serve the Dr Pepper pulled pork sandwiches immediately.
Notes
- Adjust the amount of cayenne pepper to your liking. Omit it for a milder flavor.
- Slow Cooker Version: Sear the pork, then transfer it to the slow cooker. Add all remaining ingredients and cook on low for 8-10 hours, or on high for 4-5 hours, or until fork-tender.
- Instant Pot Version: Sear the pork using the sauté function. Then, add all remaining ingredients. Cook on high pressure for 60-75 minutes, followed by a natural pressure release for 15 minutes.
- While boneless pork shoulder is recommended, you can also use bone-in pork shoulder. Adjust cooking time accordingly.
- Serve with your favorite sides, such as coleslaw, potato salad, baked beans, or corn on the cob.
- The pulled pork can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- 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.
- Prep Time: 20 minutes
- Cook Time: 180 minutes