Why You’ll Love This Recipe
Pulled pork is one meal my husband and boys never get tired of, and this version is definitely a family favorite! I mean, it’s pork cooked in Dr Pepper soda, along with barbecue sauce and lots of savory spices, which means it’s really hard to go wrong with this crowd-pleasing recipe.
- It’s so versatile! Pulled pork is great for all kinds of things, like tacos, burritos, soups and more. But we enjoy this barbecue version most served on crusty rolls, topped with pickle slices or coleslaw.
- Perfect for game day: so easy to make and keep warm throughout the day.
- Prep ahead convenience: This pork reheats beautifully, making it perfect for meal prepping or feeding a crowd without stress.
- Set it and forget it: This is a true dump-and-go Crockpot recipe. Just season the meat, pour in the liquids, and let the slow cooker do the rest.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Slow Cooker Dr Pepper Pulled Pork
Pork roast is cooked in Dr Pepper and seasonings until tender, then shredded and served on crusty buns. Easy and delicious, it’s a great way to feed a crowd or just a hungry family.
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Servings: 8 -10 servings
Calories: 142kcal
Ingredients
- 1 3-4 lb pork roast
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 12 oz. can Dr Pepper
- 1 cup barbecue sauce
- Rolls or sandwich buns for serving
Instructions
- In a small bowl, combine1 tablespoon paprika, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon salt. Rub over a1 3-4 lb pork roast.
- In a lightly greased slow cooker, whisk together 1 12 oz. can Dr Pepper and 1 cup barbecue sauce. Place roast in slow cooker. Cover and cook on low for 8-10 hours.
- Remove roast from slow cooker and shred with two forks. Return to slow cooker and toss with cooking liquid (if there is too much liquid, remove some before returning the roast to the slow cooker).
- Serve shredded pork on sandwich buns with additional barbecue sauce, if desired.
Nutrition
Serving: 1g | Calories: 142kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 698mg | Fiber: 1g | Sugar: 17g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Pairings
When I’m using it for sandwiches, I always like to serve this pork with some extra barbecue sauce on the side. For something a little different try my Roasted Rhubarb Barbecue Sauce or my Root Beer Vanilla Barbecue Sauce. When it comes to sides, Pineapple Coleslaw and Hawaiian Style Deli Pasta Salad are favorites around here.
Recipe Tips
- Mix liquids in the slow cooker before adding the meat: One of my favorite tricks for making super flavorful slow cooked pork–or any slow cooked roast–is not to wash off all the seasonings by pouring liquid over the roast after it’s been seasoned. I always mix my liquids in the bottom of the slow cooker then rub the seasonings over my roast and set it on top of the liquid.
- Trim excess fat: If your pork roast has a lot of fat, trim it down before cooking to keep the finished dish from being too greasy.
- Shred while it’s still warm: Use two forks to shred the pork right after removing it from the slow cooker—it’s easier and yields better texture than waiting until it cools.
Storage and Reheating
Storage
- Refrigerate leftovers promptly: Let the pork cool slightly, then transfer it to an airtight container with some of the cooking liquid to keep it moist. It will keep in the fridge for up to 4 days.
- Freezing: Place in freezer-safe bags or containers with a bit of the liquid to prevent drying out. Label and freeze for up to 3 months.
Reheating
- Stovetop: Reheat in a skillet over medium heat with a bit of BBQ sauce until warmed through.
- Microwave: Cover and microwave in short intervals, stirring in between, with a spoonful or two of water or barbecue sauce to keep it moist.
- Oven: Place pork in a covered baking dish with a little liquid and heat at 325°F until warmed through–about 20–30 minutes.
- From frozen: Thaw overnight in the fridge before reheating, or gently warm from frozen on the stovetop with a lid and some extra liquid. You can also reheat from frozen using the slow cooker on the low setting for 2-3 hours.
Variations & Fun Twists
- Sweet & Smoky: Use smoked paprika in the rub and your favorite smoky BBQ sauce.
- Spicy: Add a chopped chipotle pepper in adobo or a dash of hot sauce (or both!) to the slow cooker for extra heat.
- Orange zing! Add a splash of orange juice to balance the sweetness and add a fresh citrus note.
- Loaded nachos: Layer tortilla chips with pulled pork, cheese, and sliced jalapeños, and bake until melty—top with sour cream, chopped cilantro and sliced green onions.
- Stuffed baked potatoes: Load baked potatoes with leftover pulled pork, cheese, and sour cream for a delicious no-fuss dinner.
- Pulled pork mac & cheese: Mix leftovers into your favorite mac and cheese for a hearty, comfort food mash-up.
7 comments
Stacy
I’ve made this a couple of times and it always comes out wonderful! Thanks for sharing this recipe.
Cheryl
Does the time of 8-10 hours on low stay the same despite the size of the roast? We have an 8lb roast.
Carol S.
I made this for dinner last night. My husband isn’t a big fan of tomatoes, tomato sauces, etc. so I wasn’t sure if he would like this. The liquid has plenty of flavor so he didn’t need to add extra bbq sauce to make it tasty to him. We both loved it! Although I made a slaw to add to it, it is so versatile that now I will freeze some to make tacos at some future date. This is my new pulled pork recipe replacing my old oven baked one. The slow cooker is the way to go, hands off and stays moist. Thank you so much for posting this great recipe.