This tender, juicy pulled pork is slow-cooked in Dr Pepper, infused with liquid smoke and a flavorful dry rub, then tossed with your favorite BBQ sauce. Sweet, smoky, and effortlessly savory, it’s the perfect recipe for a hearty sandwich that’s sure to satisfy any crowd.

Why You’ll Love This Recipe

This pulled pork is a flavorful combination of bold seasonings and effortless preparation. Cooking low and slow in a sweet, spiced Dr Pepper bath results in incredibly juicy, tender meat with hints of smokiness and caramelized sweetness. Whether you’re hosting a game day gathering, a backyard barbecue, or simply feeding a hungry family, this recipe is a guaranteed hit. Serve it on soft buns with or without coleslaw for a complete and comforting meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Main Ingredients:

1 medium sweet yellow onion, thinly sliced (about 1½ cups)
4 to 5 lbs pork butt or pork shoulder
12 oz Dr Pepper (1½ cups)
2 tbsp liquid smoke
1 tbsp honey
1 tbsp fresh minced garlic

Dry Seasoning:

¼ cup packed light brown sugar
1 tbsp onion powder
2 tsp kosher salt
2 tsp smoked paprika
1 tsp black pepper
½ tsp cumin

To Finish:

1 cup BBQ sauce (your favorite brand)
Hamburger buns or deli rolls
15 oz coleslaw (optional)

Directions

Line a 6–7 quart slow cooker with foil or use a crock pot liner for easier cleanup.
Layer the sliced onions evenly along the bottom of the slow cooker.
Place the pork shoulder on top of the onions. Pour the Dr Pepper over the meat.
In a small bowl, mix together liquid smoke, honey, and minced garlic. Brush this mixture over the pork to coat it evenly.
In a separate bowl, stir together the brown sugar, onion powder, salt, smoked paprika, black pepper, and cumin. Sprinkle this dry rub generously over the pork.
Cover the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours, until the pork is fork-tender.
Once fully cooked, shred the pork using forks or tongs—either directly in the slow cooker or in a separate dish.
Add the BBQ sauce and mix thoroughly to coat the shredded pork.
Serve warm on buns or rolls, topped with coleslaw if desired.

Servings and timing

Servings: 9 servings
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Calories per serving: 480 kcal

Variations

Spicy kick: Add red pepper flakes or hot sauce to the dry rub or BBQ sauce for extra heat.
Cola substitute: Use root beer or classic cola in place of Dr Pepper for a similar sweet note.
No pork? This recipe also works well with boneless skinless chicken thighs.
Oven method: If you prefer, bake the pork covered in a Dutch oven at 300°F (150°C) for about 4 hours.
Slider version: Serve on mini rolls for party-friendly pulled pork sliders.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in portions with or without sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm gently in a saucepan over medium heat or in the microwave, adding a splash of water or extra BBQ sauce as needed to keep it moist.

FAQs

Can I use pork loin instead of pork shoulder?

Pork shoulder (or butt) is preferred for its marbling and tenderness. Pork loin is leaner and may result in a drier texture.

What’s the purpose of Dr Pepper?

Dr Pepper adds a subtle sweetness and depth of flavor that complements the spices and enhances the tenderness of the pork.

Can I cook this overnight?

Yes. Cook on LOW for 8–10 hours overnight for extremely tender results. Shred and reheat when ready to serve.

What kind of BBQ sauce works best?

Use your favorite—whether sweet, spicy, or smoky. A honey BBQ or chipotle-style sauce pairs especially well with the flavors in this recipe.

Can I make this without liquid smoke?

Liquid smoke enhances the barbecue flavor, but you can omit it if unavailable. The dish will still be flavorful from the rub and Dr Pepper.

Should I remove the fat from the pork before cooking?

Trim excess surface fat, but keep some for moisture. Most of the fat will render during cooking and can be skimmed off afterward.

Can I use a pressure cooker or Instant Pot?

Yes. Pressure cook on HIGH for 60–70 minutes, then naturally release. Shred and add sauce as instructed.

Is this recipe kid-friendly?

Absolutely. It’s sweet and savory with no strong heat unless you choose a spicy sauce.

What type of buns should I use?

Soft sandwich buns, brioche, or deli rolls all work well. Toasting the buns can help hold the moisture from the filling.

What can I serve on the side?

Classic sides include coleslaw, baked beans, potato salad, or corn on the cob.

Conclusion

Dr Pepper Pulled Pork Sandwiches are the definition of easy comfort food—sweet, savory, and full of flavor with minimal effort. Slow-cooked until tender and smothered in BBQ sauce, this recipe is a crowd-pleaser that works for both casual dinners and festive gatherings. Serve on a soft bun with slaw and watch them disappear.

Dr Pepper Pulled Pork Sandwiches

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This tender, juicy pulled pork is slow-cooked in Dr Pepper, liquid smoke, and a bold dry rub, then tossed with your favorite BBQ sauce. Sweet, smoky, and savory, it’s a crowd-pleasing dish perfect for sandwiches with optional coleslaw.

Author: Mari
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 9 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Halal

Instructions

Line a 6–7 quart slow cooker with foil or a crock pot liner.
Evenly layer the sliced onions on the bottom of the slow cooker.
Place the pork shoulder on top of the onions and pour the Dr Pepper over the meat.
In a small bowl, mix liquid smoke, honey, and minced garlic. Use a basting brush to evenly coat the pork with this mixture.
In another bowl, combine the brown sugar, onion powder, salt, smoked paprika, black pepper, and cumin. Sprinkle evenly over the pork.
Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the pork is tender and easily shreds.
Shred the pork with forks or tongs directly in the slow cooker or transfer to a large dish to shred.
Pour BBQ sauce over the shredded pork and toss until evenly coated.
Serve warm on hamburger buns or deli rolls, optionally topped with coleslaw.

Notes

Use a crock pot liner for easy cleanup.
For extra texture, broil shredded pork for 5 minutes before tossing with BBQ sauce.
Adjust seasoning to taste based on BBQ sauce sweetness or spiciness.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 18g
Sodium: 640mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 34g
Cholesterol: 115mg