Dr. Pepper Crock Pot Pulled Pork Recipe (2024)

FAQs

Why add Dr Pepper to pulled pork? ›

Injecting with the cherry Dr Pepper adds flavor to the inside of the pork butt and increases the juiciness of the finished product. I put an ounce or so of cherry Dr Pepper about every 2 inches across the top of the butt.

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.

You could use any flavor of soda really like Dr. Pepper or co*ke but I prefer root beer. The root beer acts as a tenderizer and after soaking in it all day, the pork practically melts in your mouth. After cooking, drain the root beer and add your favorite BBQ sauce to the shredded meat.

All you'll need to do is pour an entire can of root beer into your slow cooker — or whatever vessel you're using to make your pulled pork — and let the soda work its magic. The sugar and carbonization will work together to flavor your meat and make it melt-in-your-mouth tender.

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.

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.

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

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.

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!

What does mustard do for pulled pork? ›

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.

With that in mind, what I tend to use and find is the best spritz for smoking is apple cider vinegar but water will work as well, or a 50/50 mix.

Ingredients Needed

Seasoned Salt - Or your favorite pork rub. A Can of Soda - Dr. Pepper, Pepsi, co*ke or Root Beer are the best options. Barbecue Sauce - Homemade or store-bought sauce works great.

Cola or Dr. Pepper can be used instead of Root Beer with similar results. This recipe does not require browning the meet ahead of time, though if you prefer to brown your pork, that is fine too. If you want a spicy pork, add 2 sliced jalapenos at the beginning of the cooking time.

What is the best liquid to cook pulled pork in? I love to use pineapple juice for pulled pork. However, apple juice, beer, or even water works well too.

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!

Inject 1 ounce or so of cherry Dr Pepper about every 2 inches across the top of the butt. There are various methods for injecting meat but I usually go in at a 45 degree angle and once I push the needle in.. I back up about 1/2 inch before pushing in the plunger.