SLOW COOKER DR. PEPPER PULLED PORK
This slow cooker Dr. Pepper pulled pork is tender, juicy, and packed with sweet and smoky flavour. Just a few ingredients make it perfect for sandwiches, tacos, or nachos—easy enough for busy weeknights or game day.
Ingredients
- 3 –4 pounds pork shoulder or pork butt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 12-ounce can Dr. Pepper
- 1 cup barbecue sauce plus more for serving
Instructions
Season the Pork:
- Rub the pork shoulder with onion powder, garlic powder, paprika, salt, and pepper on all sides.
Add to Slow Cooker:
- Place the pork in the slow cooker. Pour Dr. Pepper over the top.
Cook:
- Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is very tender and pulls apart easily.
Shred and Sauce:
- Remove pork, shred with two forks, and discard excess fat. Return shredded meat to slow cooker and stir in barbecue sauce.
Serve:
- Serve on buns, over rice, in tacos, or on nachos. Add extra BBQ sauce if desired.
Notes
Make Ahead: Cook and shred the pork a day in advance. Reheat with BBQ sauce before serving.
Customising the Flavour: Try using cherry soda or root beer instead of Dr. Pepper. Add a splash of apple cider vinegar for tang.
Serving Suggestions: Great in buns, sliders, burritos, or baked potatoes. Top with slaw for extra crunch.
Allergy-Friendly Options: Use gluten-free BBQ sauce for a gluten-free version.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.