This Dr. Pepper Pulled Pork cooks to tenderness and flavor with onions, a handful of common pantry spices, and a can of Dr. Pepper. Dr. Pepper acts as a meat tenderizer and as a flavor enhancer, adding a touch of sweetness with caramel and black cherry notes.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pork butt: also known as Boston butt. You can substitute pork shoulder.
- Smoked paprika: Don’t confuse this with sweet paprika. The peppers are smoked over an oak fire before grinding. It adds a lot of flavor dimension.
- Garlic powder: I love Kinder’s wood-fired garlic. It is so flavorful with just the right amount of smoke, but you can use any garlic powder.
- Ground cayenne: This small amount does not add heat; it adds flavor.
- Apple cider vinegar: You can substitute white wine vinegar or sherry vinegar.
- Dr. Pepper soda: Do not use diet Dr. Pepper.
- Barbecue sauce: Use your favorite brand or make homemade bbq sauce. We love Kinder’s Honey Hot BBQ Sauce or Kinder’s Black Garlic BBQ Sauce.
How To Make Dr. Pepper Pulled Pork
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the paprika, garlic powder, dry mustard, salt, black pepper, and cayenne pepper.
- Rub the seasoning all over the meaty sides of the pork butt and let it sit for 1-2 hours. If more time is desired, please refrigerate it.
- Spread the cut onion on the bottom of the slow cooker. Place the pork butt on top of the onions, fat side up.
- Add the Worcestershire sauce, apple cider vinegar, and Dr. Pepper. Cover and cook on high for 4-5 hours or on low for 7-8 hours. Using 2 forks, shred the pork, removing the fat and cartilage.
Make It Ahead Of Time
Cook the pork butt 1-3 days in advance. Do not shred it until ready to serve. Cover well with plastic wrap and refrigerate it. You can also store it in an airtight container. Reheat in a covered dish with a little chicken broth or apple juice at 250 degrees for about 30 minutes. Use half the meat for the nachos and the other half for pulled pork sandwiches.
Serving Suggestions
I love to serve these with crispy air-fried potato wedges, pan-fried potatoes, or loaded potato salad. Great salad options include creamy coleslaw, broccoli bacon salad, or creamy macaroni salad. Other options are beer-battered onion rings, hush puppies, or blooming onions.
More Pork Recipes
Dr. Pepper Pulled Pork
Ingredients
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- 4-5 lbs pork butt or pork shoulder
- 1 medium yellow onion, large diced
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons apple cider vinegar
- 12 ounces Dr. Pepper
- 1 cup barbecue sauce or more to taste
Instructions
- Whisk the paprika, garlic powder, dry mustard, salt, black pepper, and cayenne pepper in a small bowl.
- Rub the seasoning all over the meaty sides of the pork butt and let it sit for 1-2 hours. If more time is desired, refrigerate it.
- Spread the cut onion on the bottom of the slow cooker. Place the pork butt on top of the onions, fat side up.
- Add the Worcestershire sauce, apple cider vinegar, and Dr. Pepper. Cover and cook on high for 4-5 hours or on low for 7-8 hours. Using 2 forks, shred the pork, removing the fat and cartilage.
- Return the pulled pork to the crock pot. Add the barbecue sauce and toss to coat. Turn the crock pot to warm and cover.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power until warm.
- Freeze for up to 3 months in a freezer-safe container or freezer zipper bag.
Gerald
This Dr Pepper pulled pork was such a perfect mix of sweet, savory, and melt-in-your-mouth tenderness. It wass cool to see how a simple soda swap can add depth without fuss. Thanks for the detailed steps and tips that made me actually feel confident trying this tasty twist at home.
Beth Pierce
The pleasure is all mine, Gerald!
Amy
Using Dr. Pepper for pulled pork is such a clever way to add depth and sweetness. This is total comfort food that everyone appreciated. Thank you, Beth!
Beth Pierce
My pleasure, Amy!