Slow Cooker Dr. Pepper Pulled Pork

Oh, man! You’re going to love this Dr. Pepper pulled pork recipe! It has just a bit of kick from the peppers that plays so nicely with the sweetness in the soda. This freezer to Crock-Pot®  recipe is all kinds of tasty. I like to serve it on buns with a bit of garlic mayo, but just plain old buns are fine too.

I take this with us when we go camping if there is a plugin for my crockpot. Just pop the freezer meal in the cooler for the drive there and then on the day you want to serve it, throw it in the slow cooker. The smell will bring people running!

Slow Cooker Dr. Pepper Pulled Pork Recipe:

• 5-7 lb. pork shoulder or butt
• 1 large onion, coarsely chopped
• 1 can (11 oz.) chipotle peppers in adobe sauce
• 2 cans Dr. Pepper
• 2 Tbsp. brown sugar
• 1/4 tsp. salt
• 1/2 tsp. pepper

Assembly instructions:

1. Place the pork in a large resealable bag.
2. Toss in the chopped onion, can of chipotle peppers in adobe sauce, brown sugar, salt, and pepper.
3. Pour in 2 cans of Dr. Pepper soda pop, holding the bag up to prevent spills.
4. Remove the excess air, seal the bag, and freeze.

Cooking instructions:

1. Thaw.
2. Place in the crockpot. Cook on high for 4-5 hours or low for 7-8 hours.
3. Shred and serve on buns.

Instant Pot Instructions:

1. Thaw.
2. Place bag contents in the Instant Pot and set to sealing. Cook on Manual for 60 minutes. Natural release.
3. Shred with two forks and serve on buns.

One of the things I like best about this meal is that it feeds a crowd and you can easily stretch it even further by adding additional side dishes.

What to serve with pulled pork:

This Dr. Pepper Pulled Pork is delicious on buns with garlic mayo and coleslaw served next to potato chips and pickle spears. The coleslaw can go on the side or right on top of the bun. I strongly suggest you provide napkins!

You could also serve this with Southern Cornbread, Corn Salad, Dr. Pepper Baked Beans, and Granny Smith Apple Slaw.

Dr. Pepper Pulled Pork Variations:

• Substitute Root Beer or Diet Dr. Pepper for the Dr. Pepper soda.
• Add some BBQ sauce to stretch this further if you have unexpected company show up. 
• If using a larger roast, increase cooking time until it shreds easily and has reached an internal cooking temperature of 195° to 205°.

Print

Slow Cooker Dr. Pepper Pulled Pork Recipe

Prep Time

5 mins

Total Time

4 hrs 5 mins

 

Course: Main Course

Keyword: pork

Servings: 12

Calories: 510 kcal

Ingredients

• 5-7 lb. pork shoulder or butt
• 1 large onion coarsely chopped
• 11 oz. chipotle peppers in adobe sauce
• 2 cans Dr. Pepper
• 2 Tbsp. brown sugar
• 1/4 tsp. salt
• 1/2 tsp. pepper

Instructions

Assembly instructions:

1. Place the pork in a large resealable bag.

2. Toss in the chopped onion, can of chipotle peppers in adobe sauce, brown sugar, salt, and pepper.

3. Pour in 2 cans of Dr. Pepper soda pop, holding the bag up to prevent spills.

4. Remove the excess air, seal the bag, and freeze.

Slow Cooker Cooking instructions:

1. Thaw.

2. Place in the crockpot. Cook on high for 4-5 hours or low for 7-8 hours.

3. Shred and serve on buns.

Instant Pot Cooking Instructions:

1. Thaw.

2. Place bag contents in the Instant Pot and set to sealing. Cook on Manual for 60 minutes. Natural release.

3. Shred and serve on buns.