Dr Pepper Pulled Pork in the Crock Pot is as easy as it gets! It's a delicious "set it and forget it" recipe and makes pulled pork perfect for game days, get togethers or weeknight meals!Jump to Recipe
Pulled pork is the ultimate “cook once, eat twice” meal and this Crock Pot Dr Pepper Pulled Pork is no exception! I always love a good pulled pork sandwich, but with the leftover meat, it’s great as a pizza topping, pork tacos, on top of a salad, in casseroles and so much more!
Grab a pork roast and the remaining ingredients are likely ones you already have. This recipe will give you a delicious, juicy shredded meat perfect for pork sandwiches and beyond. Set it, forget it, and return home to juicy, tender pulled pork that'll quickly become a family favorite!
Why I Love this Pulled Pork Recipe
Any easy recipe with just four ingredients is a win in my book!! I especially love this one because it takes just a couple minutes of prep and a few simple ingredients. I also love that the leftovers can be used in a variety of ways - pork nachos, burritos, pizza, etc!
- Pork Shoulder - A pork shoulder or pork butt works great.
- Seasoned Salt - Or your favorite pork rub.
- A Can of Soda - Dr. Pepper, Pepsi, Coke or Root Beer are the best options.
- Barbecue Sauce - Homemade or store-bought sauce works great.
What is the best cut of meat for pulled pork?
Pork shoulder or a pork butt (also known as a Boston butt) is what I like to use. These cuts tend to have just the right amount of fat. The slow cooking method will break down the proteins and result in that juicy, tender pulled pork you're wanting! You can use bone-in or boneless, though boneless typically cooks more quickly.
How do you make Dr Pepper Pulled Pork in the Crock Pot?
Ladies and gents.....it's super duper easy! I promise. If you've got a Crock Pot (well, any brand of a slow cooker) and a few minutes to get the meat prepped, you're set!
Rub the pork with seasoned salt or your favorite pork rub and place on the bottom of the slow cooker.
Add the can of Dr Pepper (or Coca Cola). I like to pour most of it down the side of the pot, so it doesn't wash all the seasoning off.
Cook on low heat for 8 hours or until fork tender.
Remove the pork from the slower cooker and shred on a cutting board. You'll want to discard any super fatty chunks.
Remove all the liquid from the slow cooker except for 1 to 1 ½ cups. That'll be enough liquid to keep it moist but not soupy.
Add the pork, the reserved liquid and some BBQ sauce back to the slow cooker, stir and serve!
How do you know when pulled pork is done?
I say "8 hours" on low in the instructions, but it really does depend on the brand, size and model of your slow cooker. There are two things that help determine when the pork is done. First, it should be easy to remove the meat from the bone. And second, the meat should pretty easily shred with two forks.
Are you thinking to yourself.... "Well, I thought pork just had to be cooked to 145F?" True. It would be safe to eat when the internal temperature is 145F, however, a roast is naturally a tougher cut of meat, so it takes more time and typically more heat. Therefore, I don't focus as much on temperature for pulled pork....more on the texture.
*The National Pork Board website is a great resource on how to properly cook different cuts of pork - I highly recommend taking a peek at it!
Frequently Asked Questions
Of course!! I like using a mixture of kosher salt, brown sugar, black pepper, garlic powder and a hint of cayenne pepper! This recipe is a great option.
You sure can!! I have an Instant Pot and find it a great way to cook pulled pork. I cut a boneless pork roast into large chunks (3-4 inch cubes), season and sear the meat until a nice golden brown on all sides. (Searing isn't totally necessary, but adds more flavor and texture). Then I'll add the soda and cook on high pressure for 50 minutes. Let it do a natural release for 10 minutes and finish with a quick release. Shred the pork and stir in the barbecue sauce.
Yes! I cut a boneless pork roast into large chunks (3-4 inch cubes), season and sear the meat uncovered over high heat in a Dutch oven until a nice golden brown on all sides. (Again, searing isn't totally necessary, but adds more flavor and texture). Put the lid onto the Dutch oven and bake in the oven at 300F for four hours or until it's easy to shred. Shred the pork and stir in the barbecue sauce.
I do not recommend it. These cuts of meat are too lean and therefore do not shred like a pork shoulder or a pork butt would.
Let the pork cool completely then package it in Ziploc baggies or in an airtight container. You can keep it in the fridge for up to 5 days or in the freezer for up to three months.
What to Serve with Pulled Pork
I like serving pulled pork as a sandwich on hamburger buns or slider buns. I serve them alongside my favorite baked beans and a creamy macaroni salad. And if you know me, you know I'm always going to have some sort of dessert! A simple dessert like scotcheroos or no bake Oreo Pie would be great!
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