Dr. Pepper Pulled Pork in a Slow Cooker

A pork shoulder, seasoned with your favorite BBQ seasoning, then laid on a bed of onions in a slow cooker and drenched in Dr. Pepper. After many hours on the crockpot, the pork shoulder is shredded to make pulled pork which is served on rolls with coleslaw and BBQ sauce toppings. Thus, this is a set-it-and-forget-it Dr. Pepper Pulled Pork in a Slow Cooker recipe.

Obviously we are all about the pulled pork here at CookinFools.com considering we have so many recipes over on our sister site GrillinFools.com:

• Injected and Smoked Pork Butt
• Garlic Studded Pork Shoulder
• We even used leftover pulled pork to put on pizza with pickles (that’s a thing). 

But sometimes you want a sloppy pulled pork sando without standing outside (because it’s 10F degrees outside) by a hot grill (when it’s 110F degrees). Sure, we grill year round but some days you just don’t want to be outside. Don’t worry. Bust out the slow cooker/crockpot and grab a bottle of Dr. Pepper because this recipe is amazing. 

And if you dig filling the slow cooker/crockpot in the morning and having amazing food at dinner time, then we can help you there too. Like these Slow Cooker Baby Back Ribs. Or this Mississippi Pot Roast is absolutely amazing. Actually, as I write this recipe up, I had that Mississippi Pot Roast last night for dinner. After I finish this write up, I’ll be editing the video for that recipe with what I shot last night. By the time you see this recipe, when you tap on that link it will likely lead to some footage of my dinner last night. 

We just launched this site, so check back often for more great recipes.

Thanks!

Dr. Pepper Pulled Pork in a Slow Cooker Ingredients

• 1 bone-in pork butt, approximately 5 lbs
• Your favorite BBQ seasoning
• Salt
• 1 onion sliced
• 1 can Dr. Pepper
• ¾ cup barbecue sauce or to taste
• Slider buns and coleslaw for serving

Season the pork shoulder with your favorite BBQ seasoning and salt

Furthermore, you can dry brine the pork shoulder in the salt and seasoning for a 2-24 hours or drop it in the crockpot/slow cooker immediately. 

Speaking of the slow cooker/crockpot, slice the onion and then drop the slices into the bottom:

Add the seasoned pork shoulder and then pour in a can of Dr. Pepper:

How to Cook Dr. Pepper Pulled Pork in a Slow Cooker

Rub the outside of the pork butt with your favorite BBQ seasoning and salt. Drop the sliced onion, pork shoulder and Dr. Pepper into the bottom of the slow cooker/crockpot and then cook on high 4-5 hours or on low 7-8 hours. When the pork shoulder is uber tender, shred and place in a mixing bowl with the BBQ sauce and some of the juices from the slow cooker. Finally, serve on slider buns with coleslaw as a condiment.

Once the pork shoulder is in the crockpot/slow cooker, cook on high 4-5 hours or on low 7-8 hours.

The pork will be extremely tender when it is done. There are three ways to tell when it is done:

• A temp probe shows 203F or higher (try not to exceed 210F or you will have to discard some dry chunks)
• A probe or toothpick slides in and out of the pork shoulder like butter
• The shoulder blade of the pork shoulder pulled out clean

Shred the pork shoulder with your hands or a couple forks and then place in a mixing bowl or a double layer of disposable aluminum pans.

Pour your favorite BBQ sauce and some of the juices from the crockpot/slow cooker over top:

Mix up the pulled pork until completely coated and dust with a little extra seasoning.

Finally, serve on soft slider buns with coleslaw as a topping:

And a close up:

Dr. Pepper Pulled Pork in a Slow Cooker Summary:

Sure, there isn’t going to be any smoke flavor, and the bark is better on the grill, but the pork is super tender and juicy, covered in sauce and those glorious juices from the pot infused with the Dr. Pepper spices, all on a pillowy soft slider bun. And you can have this feast without going outside. Perfect for a parent in a rush, or on that wicked hot or cold day. Give them a shot.

If you have any questions or comments, feel free to leave them below or send me an email.

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Scott Thomas

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