Name: Dr. Pepper Crock Pot Pulled Pork – Sweet, Smoky, and Fall-Apart Tender
Ingredients: 4–5 lb pork shoulder (pork butt); 1 can (12 oz) Dr. Pepper; 1 cup barbecue sauce (plus more for serving); 1 tbsp brown sugar; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp chili powder; Salt & pepper, to taste; Burger buns or sandwich rolls, for serving; Coleslaw, for topping (optional)

Ingredients

Scale

4–5 lb pork shoulder (pork butt)
1 can (12 oz) Dr. Pepper
1 cup barbecue sauce (plus more for serving)
1 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
Salt & pepper, to taste
Burger buns or sandwich rolls, for serving

Coleslaw, for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Place pork shoulder in the crock pot.
In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub evenly over the pork.
Pour Dr. Pepper around (not over) the pork to keep the seasoning in place.
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until pork is tender and easily shredded.
Drain most of the liquid, leaving about 1/2 cup in the crock pot.
Shred pork with two forks, then stir in barbecue sauce.
Serve on buns with extra barbecue sauce and coleslaw if desired.

Enjoy this sweet, smoky, and tender pulled pork!