Dr. Pepper Crock Pot Pulled Pork Recipe (2024)

FAQs

Why is Dr Pepper good in pulled pork? ›

It gives this pulled pork a certain sweetness that just isn't possible with anything but good, old-fashioned sugar. A few other ingredients round out this dish, but really, Dr Pepper is what makes it!

You will be amazed at how much flavor a can of Dr. Pepper adds to pork. Not only that, but the sugars in the cola help to tenderize the crockpot pork, making it fall-apart tender.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Cola typically has a pH of about 2.7—for comparison, lemon juice has a pH of 2—making it acidic enough to break down some proteins without dissolving your meat. Soda acts as great tenderizer—you could get a tender cut of meat grill-ready in less than a half-hour.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

Aside from barbecue sauce, something tangy and sweet is a good go-to for slow-cooked pork. Apple cider vinegar has the right amount of acidity to break down the fattiness and is equipped with a bright flavor that pairs beautifully with pork. Using liquids you would normally drink is also a good choice.

So, naturally, I had to try and recreate this pulled pork at home. Now, my recipe isn't quite the same as what I had in San Francisco. Obviously, I've used Dr Pepper instead of co*ke since that's the soda I enjoy, but feel free to use either one – or any other cola-type soda you prefer.

In a sauce pan, add 1 can of Dr. Pepper soda, ketchup, molasses, red wine vinegar, brown sugar, Worcestershire sauce and Dad's All Purpose seasoning. Mix it all together simmering over low heat until the sauce thickens. To make the best tasting pulled pork sandwich, scoop a handful off the delicious shredded Dr.

I recommended turning the pork at least once to help the meat cook evenly. This can be difficult if you are out for the day while the meat is cooking, in which case try to turn it when you get home and allow another hour cooking time.

Can you overcook pulled pork in a crock pot? ›

On low heat, cook for 8-10 hours; on high heat, cook for 5-6 hours. The pork should be fork-tender and easily shredded. Can you overcook pulled pork in a slow cooker? Yes, overcooking can lead to dry, tough meat.

Once finished, drain all of the juices from the slow cooker and remove the fat. Shred the pork with two forks into bite-sized chunks.

Dr Pepper isn't just here to flavor this roast: It works as a tenderizing ingredient, too. Marinades include acidic ingredients like vinegar or citrus juice—and in this case, Dr Pepper—that help break down fibers in tough cuts to make meat more tender and delicious after cooking.

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

This easy Pulled Pork recipe is made with pork shoulder (or butt), pantry spices and co*ke to tenderize the meat and add sweetness to the seasonings. The result if perfect, tender and juicy pork cooked in the oven, slow cooker or instant pot!

Dr Pepper isn't just here to flavor this roast: It works as a tenderizing ingredient, too. Marinades include acidic ingredients like vinegar or citrus juice—and in this case, Dr Pepper—that help break down fibers in tough cuts to make meat more tender and delicious after cooking.

But the king of sodas has been used in southern cooking for years — particularly in marinades and sauces for beef and pork. Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine. But co*ke isn't limited to southern cooking!

Root beer would make a good substitute. If you don't want to use soda you can substitute another acid, like ½ cup apple cider vinegar mixed with one cup of apple juice. Store leftover pulled pork in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!