Dr. Pepper Pulled Pork

This Boston butt crock pot Dr. Pepper Pulled Pork recipe transforms pork butt into tender shredded meat with the perfect balance of smokiness and sweetness with Dr. Pepper soda.

We love pulled pork and also make it Pulled Pork in the Instant Pot.

Crock Pot Dr. Pepper Pulled Pork

This recipe proves you don’t need a smoker to achieve succulent, shreddable pulled pork.

A slow cooker, a simple rub, a Boston Butt, and a couple of cans of Dr. Pepper will get you down the road to fall-apart tender pulled pork.

The secret ingredient that brings together the rich, savory flavors of slow-cooked pork butt with a distinctive sweetness is a can of Dr. Pepper soda.

We like to classify this as a set-it-and-forget-it recipe.

Gather your ingredients, follow a few quick directions, and then you can step away from the kitchen and allow the slower cooker to work its magic.

Starting the process in the morning will allow you approximately six hours of cooking time for the pork butt to soak in the sweetness of Dr. Pepper and transform it into fall-apart tender pulled pork by dinner.

The carbonation of the soda pairs well with the low and slow cooking method, allowing ingredients to carmelize the onion and enhance the pulled pork.

This in turn results in rich, fall-apart tender pulled pork that’s excellent piled onto a toasted bun and paired with a vinegary coleslaw.

If you have any leftovers, save the pulled pork to add to noodles, salads, pork sausages, quesadillas, chili, nachos, or wraps.

Ingredients

Pulled Pork

• 3-4 pounds Pork Butt/Pork Shoulder
• 1-12 ounce can Dr. Pepper (not diet)
• 1 medium onion, sliced
• spices: paprika, salt, garlic powder, black pepper

Dr. Pepper BBQ Sauce

• 1-12ounce can Dr. Pepper (not diet)
• 1 cup ketchup
• ½ cup dark brown sugar, packed
• ½ cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 2 teaspoons paprika
• 1 teaspoon mustard powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon hot sauce, or to taste

Recipe Tips

• For a sweeter sauce, add more brown sugar.
• Use Rootbeer or Cola as a substitute for Dr. Pepper.
• Serve on top of mac and cheese, use on nachos, or in a quesadilla.

How to make pulled pork with Dr. Pepper

Prepare dry rub by mixing paprika, salt, garlic powder, and black pepper.

Coat the pork using the dry rub seasoning, and rub the seasoning into all sides of the meat. Set aside.

Add onion slices to the bottom of a slow cooker, then pour in one can of Dr. Pepper.

Add the pork butt on top of the onion slices and cover.

Cook on high for 6 hours or until meat falls apart and shreddable.

While the meat is cooking, prepare the BBQ sauce.

Add the ingredients into a large saucepan and whisk.

Over medium heat, bring the sauce to a simmer.

Stir occasionally, and continue as the mixture begins to thicken for approximately 20-30 minutes.

Use a teaspoon to sample the sauce and adjust sweetness and heat to your preference.

Once your BBQ sauce is to your liking, set it to the side and let it cool.

Next up, shredding the pork.

Use tongs to remove meat from the slow cooker. Place on a tray or cutting board.

Use two shredding forks, regular table forks, or clean hands to pull the meat apart.

If using a fork, place one fork in the meat to hold steady and use the other in a raking motion to pull the meat apart.

Now that you have pulled the pork, it’s time to pour on the sauce. Mix the sauce into the meat using tongs.

Customize your pulled pork by serving the shredded meat on a toasted bun.

Top with coleslaw for additional flavor and extra sauce on the side.

Can you use Diet Dr. Pepper for pulled pork?

WE prefer the non-diet version for this Dr. Pepper Pulled Pork recipe. If that is what you have on hand, give it a try!

The sugar in the original version helps add sweetness to the sauce.

The diet uses an artificial sweetener that tends to cause a slightly different taste.

Why use Dr. Pepper in pulled pork?

The Dr. Pepper adds flavor and slight sweetness to the pulled pork but primarily acts as a tenderizer.

As the meat cooks and becomes more tender, the easier it will pull or even fall apart.

How much Dr. Pepper in pulled pork?

Our recipe calls for two cans.

We use one 12 oz. can of soda in the slow cooker with the pork butt as it cooks and one 12 oz. can to make the Dr. Pepper BBQ Sauce.

Is Dr. Pepper pulled pork good?

Our humble opinion is that it’s not just good, it’s excellent!

The Dr. Pepper soda adds a dimension to the meat that presents hints of sweetness in a very savory cut of pork.

You can take our word for it or go to the store and pick up the ingredients to try our slower cooker recipe.

Can I substitute Coke in for pulled pork?

Yes! While our recipe calls for Dr. Pepper, Coke may also be a substitute/alternative.

These two sodas have different flavor palates, but both will be able to add flavor and tenderize the pork butt.

The carbonation of the soda pairs well with the low and slow cooking method, allowing ingredients to carmelize the onion and enhance the pulled pork.

What cut is pulled pork made from?

Pulled pork is traditionally made using a pork butt. This cut of meat is also known as a Boston Butt and originates from the shoulder of the pig.

The attributes that are most imperative to pulled pork success are two parts: meat marbling and the amount of cooking time.

Cook pork shoulder/ Boston Butt on low for 6-8 hours or high for 4-5 hours.

Using a meat thermometer is essential to ensure your pork shoulder reaches an internal temperature of 170°F.

Remove from the slow cooker and let rest for 10-15 minutes before shredding.

Using the low and slow cooking method of a slower cooker will result in pulled pork perfection.

What is a Boston Butt?

The Boston Butt is a cut of pork from the pork shoulder.

It goes by several names at the grocery store, including picnic roast, Boston butt, blade roast, and pork butt.

Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking.

A popular name for this cut is Boston butt.

Supposedly, in Revolutionary New England, the pork shoulder was stored in specialty barrels called “butts,” and the technique for cutting it originated in Boston.

Hence the name Boston and butt were placed together.

Boston Butt vs. Pork Shoulder

Boston Butt and Pork Shoulder originate from the same shoulder area of the pig.

A Boston Butt is a specific cut of meat that comes from the thicker section of a pig’s shoulder and includes parts of the neck, shoulder blade and upper leg. It is sometimes referred to as a pork butt.

Pork shoulder can also be labeled as picnic shoulder, coming from the thinner, triangle-shaped end of the pig’s shoulder, just above the front leg. It has less marbling and fat than pork butt.

An additional difference between the two cuts of meat is that the pork shoulder is often sold with the skin on and a layer of fat.