Dr. Pepper Pulled Pork

This Dr. Pepper Pulled Pork cooks to tenderness and flavor with onions, a handful of common pantry spices, and a can of Dr. Pepper.

Course dinner, lunch, main meal pork

Cuisine American

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Prep Time 15

Cook Time 4

Rub Resting Time 1

Total Time 5 15

Servings servings

Calories 395kcal

Author Beth Pierce

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.

Nutrition