Slow Cooker Dr Pepper Pulled Pork
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This slow cooker Dr Pepper pulled pork is fall-apart tender pork shoulder cooked low and slow in a can of Dr Pepper, then coated in barbecue sauce. The soda does double duty here, keeping the meat moist and tender while adding a hint of sweetness.
It takes about 15 minutes to get going, then the slow cooker does the rest.
Dr Pepper might sound unusual in a savory dish, but it works. You won’t taste soda in the finished pork, only tender, flavorful meat. For more ways to cook with soda try my Slow Cooker Root Beer Pulled Pork and Slow Cooker Dr Pepper Chili.
Pile it onto toasted buns for sandwiches or sliders, spoon it over nachos, or serve it with baked beans and coleslaw for a cookout plate. It feeds a crowd and reheats well, so it’s a good one for game day and parties.
Why You’ll Love This Recipe
- Set it and forget it – Fifteen minutes of prep, then the slow cooker does the work.
- Feeds a crowd – A 4-5 lb pork shoulder makes enough for a party or a week of leftovers.
- Made with simple ingredients – Pork, a can of Dr Pepper, seasonings, and your favorite barbecue sauce.
- Great for sandwiches, sliders, and nachos – It works for a weeknight dinner or a cookout spread.
- Family favorite – Sweet, savory, and tender enough that everyone goes back for seconds.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Pork shoulder or pork butt – Pork butt (also called Boston butt) and pork shoulder both come from the shoulder of the pig, and both work great here. Pork butt is the upper part with more marbling, so it stays moist and shreds easily, which makes it the most forgiving choice. Pork shoulder is a little leaner. Boneless is easiest to shred, but a bone-in roast works too with a little more cook time.
- Yellow onion -Chopped, to add flavor. Can be left out if desired.
- Onion powder, garlic powder, salt, and black pepper – The simple dry rub.
- Dr Pepper – One 12 ounce can.
- Barbecue sauce – Use any brand you like, or make a batch of homemade barbecue sauce.
My Favorite Slow Cooker
This is the 6 quart slow cooker I use and love. It has a large digital display and switches to warm on its own when the timer is up, so dinner is ready when you are. Also, the lid locks on for easy transport, so it travels well to potlucks.
How to Make Dr Pepper Pulled Pork
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Add the onion to the bottom of your slow cooker, then set the pork on top. Rub the onion powder, garlic powder, salt, and pepper over all sides of the pork until it’s well coated.
Pro Tip:
Cook the pork fat side up in your crock pot so it bastes the meat as it cooks.
Step 2: Pour the Dr Pepper over the pork roast. Cover with the lid and cook on low for 6 to 8 hours, until the pork is fall-apart tender for easy shredding.
Step 3: Carefully remove the pork and pour the cooking liquid into a bowl. Keep the liquid, you’ll add some back in.
Step 4: Return the pork to the slow cooker and shred it with two forks. Stir in the reserved juices a little at a time until it’s as moist as you like.
Step 5: Add barbecue sauce and stir until the pork is coated.
Serving Suggestions
Pulled pork is best piled on toasted buns or slider rolls with an extra drizzle of barbecue sauce. It’s also great over nachos or loaded onto a baked potato.
For a full cookout plate, serve it with classic sides. We love it with Classic Coleslaw, Boston Baked Beans, and Baked Mac and Cheese.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Or freeze in a zip-top bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Pro Tip:
Spoon a few tablespoons of the reserved cooking liquid over the pork before you seal it up. Pork dries out in the fridge or freezer, and the liquid will keep it moist when you reheat.
Tips for the Best Dr Pepper Pulled Pork
- Cook it on low. I really recommend low over high for this one. The pork has time to break down slowly, and it comes out more tender every time. High gets you there faster but the meat tends to be tougher and drier.
- Cook it to 195°F. Pulled pork shreds easily once it hits that internal temperature. An instant read thermometer takes out the guesswork.
- Reserve the cooking liquid. Stir some back in after shredding to keep the pork moist. It carries a lot of flavor.
- Add the barbecue sauce at the end. Saucing after shredding lets you control how coated the pork gets.
Additions and Variations
- Turn up the heat – Use a spicy barbecue sauce or add a pinch of cayenne or chili powder to the rub.
- Add smoke – A few drops of liquid smoke give the pork recipe cooked-in-a-smoker flavor.
- Make sliders – Pile it on Hawaiian rolls with pickles for an easy party appetizer.
Pulled Pork FAQ
The soda adds a little acidity that helps break down the pork as it cooks. It also adds liquid so the meat stays moist and tender. You won’t taste soda in the finished dish. It cooks down into a savory-sweet background flavor that pairs well with BBQsauce.
Pork butt (also called Boston butt) and pork shoulder both come from the shoulder and both work well. Boneless is easiest to shred, but bone-in works too.
It needs more time. Keep cooking in 20 to 30 minute increments until the pork shreds easily with two forks.
More Slow Cooker Recipes
- Slow Cooker BBQ Brisket
- Slow Cooker BBQ Beef
- Slow Cooker Mississippi Pork
- Slow Cooker Philly Cheesesteak Sloppy Joes
- Slow Cooker Steak Bites
- Crockpot Little Smokies
Slow Cooker Dr Pepper Pulled Pork
Equipment
Ingredients
- 1 yellow onion, chopped
- 4-5 pound boneless pork shoulder, or pork butt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon black pepper
- 12 ounces Dr Pepper, 1 can
- 1 cup BBQ sauce, or to preference
Instructions
- Place chopped onion in the bottom of your slow cooker. Place the pork on top, fat side up.1 yellow onion, 4-5 pound boneless pork shoulder
- Rub the onion powder, garlic powder, salt, and pepper on both sides of the pork until well coated.1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Pour the Dr Pepper over the pork.12 ounces Dr Pepper
- Cover and cook on low for 6-8 hours (recommended) or high for 4-5 hours, until has cooked through and shreds easily.
- Discard any remaining fat from the top of the pork.
- Remove the pork and transfer the cooking liquid to a bowl. Reserve the liquid.
- Return the pork to the slow cooker and shred with two forks. Stir in the reserved liquid, about 1/4 cup at a time, until it reaches your desired moisture level.
- Add BBQ sauce and stir until evenly coated.1 cup BBQ sauce
- Serve on toasted buns, with extra barbecue sauce and/or coleslaw, if desired.
Notes
- Cook to an internal temperature of 195°F.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Nutrition info is estimated based on a 4 lb pork shoulder.
Nutrition
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