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.

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.

Check out some of our other freezer to slow cooker meals:

Cilantro Lime Chicken with Black Beans and Corn

Freezer to Slow Cooker Beef  Stew

Easy Beef Dip

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Slow Cooker Dr. Pepper Pulled Pork Recipe

Prep Time

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
• 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

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.

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.