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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.

Ingredients

Units Scale
  • 1 medium sweet yellow onion, thinly sliced (about 1 1/2 cups)
  • 4 to 5 lbs pork butt or pork shoulder
  • 12 oz Dr Pepper (1 1/2 cups)
  • 2 tbsp liquid smoke
  • 1 tbsp honey
  • 1 tbsp fresh minced garlic
  • 1/4 cup packed light brown sugar
  • 1 tbsp onion powder
  • 2 tsp kosher salt
  • 2 tsp smoked paprika
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1 cup BBQ sauce (your favorite brand)
  • Hamburger buns or deli rolls
  • 15 oz coleslaw (optional)

Instructions

  1. Line a 6–7 quart slow cooker with foil or a crock pot liner.
  2. Evenly layer the sliced onions on the bottom of the slow cooker.
  3. Place the pork shoulder on top of the onions and pour the Dr Pepper over the meat.
  4. In a small bowl, mix liquid smoke, honey, and minced garlic. Use a basting brush to evenly coat the pork with this mixture.
  5. In another bowl, combine the brown sugar, onion powder, salt, smoked paprika, black pepper, and cumin. Sprinkle evenly over the pork.
  6. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the pork is tender and easily shreds.
  7. Shred the pork with forks or tongs directly in the slow cooker or transfer to a large dish to shred.
  8. Pour BBQ sauce over the shredded pork and toss until evenly coated.
  9. 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

Find it online: https://yumfoodusa.com/dr-pepper-pulled-pork-sandwiches/