If you ask me, Dr Pepper pulled pork is one of those recipes that just makes sense.
This slow-cooked Southern favorite combines the rich, caramel notes of Dr Pepper with tender pork shoulder that practically falls apart with a fork. The soda works its magic over several hours, creating meat that’s both sweet and savory.
It’s the kind of dish that fills your house with wonderful aromas all day long, making everyone ask when dinner will be ready. A soft bun loaded with juicy pulled pork and topped with your favorite BBQ sauce – that’s all you need.
It’s a crowd-pleasing recipe that’s perfect for game days, family gatherings, or just when you want something that feels like a warm hug on a plate.
Why You’ll Love This Pulled Pork
- Set-it-and-forget-it ease – With just 5 main ingredients and minimal prep work, you can throw everything in the slow cooker and let it do the heavy lifting while you focus on other things.
- Budget-friendly meal – Pork shoulder is an economical cut of meat that feeds a crowd – perfect for family dinners or casual gatherings with friends.
- Amazing flavor combo – The Dr Pepper adds a unique sweetness and helps tenderize the meat, while the BBQ sauce brings that classic pulled pork taste you know and love.
- Great for meal prep – Make a big batch and enjoy it throughout the week – it’s perfect for sandwiches, tacos, or even on top of baked potatoes.
- Customizable serving options – Serve it on buns with coleslaw for a classic sandwich, or use it in tacos, nachos, or even on pizza – the possibilities are endless.
What Kind of Pork Should I Use?
For pulled pork, you’ll want to go with either pork shoulder (also called pork butt or Boston butt) – and don’t worry, both cuts actually come from the shoulder area of the pig! These cuts are perfect because they have just the right amount of fat marbled throughout the meat, which keeps everything juicy during the long cooking time. While you might be tempted to use a leaner cut like pork loin, stick with shoulder or butt since they’re more forgiving and won’t dry out. When shopping, look for meat that has a nice pink color with some white fat marbling, and plan for about 1/2 pound of meat per person you’re serving. If you find bone-in pork shoulder, that works too – just add an extra pound to account for the bone weight.
Options for Substitutions
This pulled pork recipe is pretty forgiving and allows for several easy swaps:
- Dr Pepper: Don’t have Dr Pepper? You can use Coca-Cola, Root Beer, or even Cherry Coke instead. The key is using a dark soda that will help tenderize the meat and add sweetness. In a pinch, you could use 1½ cups of apple juice mixed with 2 tablespoons of brown sugar.
- Pork shoulder/butt: While pork shoulder or butt is really the best cut for pulled pork (due to its fat content and texture), you could use pork loin in a pinch – just know it might be a bit drier and will cook faster, so check it earlier.
- Barbecue sauce: Any store-bought or homemade BBQ sauce works here. If you’re out, mix ketchup with brown sugar, a splash of vinegar, and your favorite seasonings for a quick substitute.
- Onion: Since it’s marked as optional, you can skip it entirely or swap with 1 tablespoon of onion powder. You could also use 2-3 shallots instead.
- Buns: While traditional burger buns are great, you can serve this on any bread you like – slider buns, Hawaiian rolls, or even wrapped in tortillas for pulled pork tacos.
Watch Out for These Mistakes While Cooking
The biggest mistake when making Dr Pepper pulled pork is rushing the cooking process – this cut needs a low and slow approach, cooking for at least 8-10 hours on low (or 5-6 hours on high) to break down the tough muscle fibers and achieve that melt-in-your-mouth texture. Another common error is skipping the initial seasoning step – taking a few minutes to thoroughly rub salt, pepper, and garlic powder all over the meat creates a flavorful base that makes a big difference in the final taste. Too much liquid can water down the flavors, so resist the urge to add extra Dr Pepper or barbecue sauce at the beginning – you can always adjust the sauce level after shredding the meat. For the best results, let the meat rest for 10-15 minutes after cooking before shredding, and shred while it’s still warm using two forks – cold meat won’t pull apart as easily and won’t absorb the sauce as well.
What to Serve With Dr Pepper Pulled Pork?
When it comes to pulled pork, I love setting up a complete BBQ spread that lets everyone build their perfect plate. The classic coleslaw mentioned in the recipe is just the start – try adding some crispy sweet potato fries, baked beans, or mac and cheese on the side. For a fresh contrast to the rich meat, a simple corn and black bean salad or some pickled vegetables work great (and the tanginess cuts through the sweetness of the Dr Pepper sauce perfectly). If you’re feeding a crowd, put out some corn bread or hush puppies too – they’re perfect for soaking up any extra sauce that escapes your sandwich!
Storage Instructions
Keep Fresh: This Dr Pepper pulled pork is perfect for meal prep! Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as they continue to meld together.
Freeze: Got leftovers? This pulled pork freezes like a dream! Place portions in freezer-safe bags or containers, squeeze out the air, and it’ll keep for up to 3 months. I like to freeze it in smaller portions – it makes for super easy weeknight dinners when you’re in a rush.
Warm Up: When you’re ready to enjoy your leftover pulled pork, warm it up in a covered pan over low heat with a splash of Dr Pepper or water to keep it moist. You can also use the microwave – just heat it in 30-second intervals, stirring in between. The meat should be just as tender and flavorful as when you first made it!
| Preparation Time | 10-15 minutes |
| Cooking Time | 240-300 minutes |
| Total Time | 250-315 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2500
- Protein: 150-160 g
- Fat: 130-150 g
- Carbohydrates: 150-180 g
Ingredients
- 4-5 pounds boneless pork shoulder (or pork butt)
- Salt
- Ground black pepper
- Garlic powder
- 1 onion, sliced (optional)
- 1 can of dr. pepper (12 ounces)
- 3/4 cup barbecue sauce (adjust to taste)
- Buns for serving
- Coleslaw ready for serving
Step 1: Prepare the Slow Cooker
Begin by placing the onion at the bottom of the slow cooker.
This will form the base and impart flavor into the roast as it cooks.
Step 2: Season the Pork Roast
Rub the outside of the pork roast with salt, pepper, and garlic powder.
This seasoning blend will enhance the natural flavors of the pork.
Step 3: Add Dr. Pepper and Cook
Pour a can of Dr.
Pepper over the seasoned pork in the slow cooker.
Cover and cook on high for 4-5 hours or on low for 7-8 hours.
The Dr.
Pepper adds moisture and a hint of sweetness while tenderizing the meat.
Step 4: Shred the Pork
Once the cooking time is complete, the pork should be very tender.
Use 2 forks to shred the pork directly in the slow cooker, then mix it back into the juices.
This helps the shredded meat soak up all the flavors.
Step 5: Add Barbecue Sauce
Add barbecue sauce to taste, mixing it into the shredded pork.
If you prefer the sauce to meld better with the meat, allow it to cook for an additional 30-60 minutes on low.
Step 6: Serve the Pulled Pork
For serving, scoop the pulled pork onto crusty rolls.
Top with a generous helping of coleslaw for added crunch and creaminess.
Enjoy your flavorful pulled pork sandwiches!