Tender, juicy, savory, and sweet, this Dr. Pepper pulled pork is an easy lunch or dinner for the Crock Pot or Dutch oven. With just a few minutes of prep, you can have a big batch of flavorful meat ready for sandwiches, tacos, nachos, and more.
If you love pulled pork as much as we do, be sure to try this slow cooker pulled pork or this slow cooker root beer barbecue chicken. And for another easy option, this slow cooker pulled barbecue chicken is always a hit!
Table of Contents
Before You Get Started
A few tips to help you get the best results:
- Choose the right cut of pork. Look for “pork butt,” “Boston butt,” or “pork shoulder” at the store. These cuts have the marbled fat that breaks down during slow cooking and gives you that tender, shreddable texture. Avoid pork tenderloin here; it’s too lean for this method.
- Don’t skip the barbecue rub. Seasoning the pork generously before cooking builds flavor from the outside in. We use a simple homemade BBQ dry rub, but your favorite store-bought rub works, too.
- Plan for the right cook time. Pulled pork needs low, slow heat to become fall-apart tender. For the Dutch oven, plan on 4-5 hours at 325°F. For the Crock Pot, count on 10-12 hours on LOW or 5-6 hours on HIGH. The meat is ready when it reaches an internal temperature of about 205°F and shreds easily.
How to Make Dr Pepper Pulled Pork
This pulled pork works beautifully in a Dutch oven or in a slow cooker. Pick whichever method suits your schedule. A Crock Pot is great for busy days when you need a hands-off meal, while the Dutch oven gives you a bit more control and an opportunity to build flavor by searing the meat first.
➤ Dutch Oven Method
1. Pat the pork dry with paper towels. This helps the rub stick and encourages better browning. Season the meat liberally with the barbecue dry rub on all sides, pressing it gently into the surface.
2. Sear the pork in hot oil over medium heat until browned on all sides. You’re looking for a deep golden crust, so let each side sit for a few minutes before turning.
This step isn’t strictly necessary, but it creates a caramelized exterior that adds real depth of flavor. If you’re short on time, you can skip it and the pork will still turn out tender.
3. Sauté the onions and garlic in the drippings until the onions are soft and slightly golden, about 10-15 minutes. They’ll pick up all those flavorful browned bits from the bottom of the pot.
4. Stir in 1 ½ teaspoons salt, the Dr. Pepper, and barbecue sauce. You’ll notice a little sizzle as the liquid hits the hot pot.
Return the pork to the pot (fat-side up) and cover tightly with the lid.
5. Roast in a 325°F oven for about 4-5 hours, basting with the cooking liquid every hour if you can.
The pork is done when it’s falling off the bone and reaches an internal temperature of about 205°F. You’ll know it’s ready when a fork slides in easily and the meat pulls apart with almost no effort.
➤ Crock Pot Method
1. Layer the aromatics first. Place the sliced onions and minced garlic in the bottom of your slow cooker. They’ll cook down and become part of the flavorful sauce.
2. Season the pork generously with the barbecue rub on all sides after patting it dry.
Nestle the pork shoulder on top of the onions, fat-side up. This positioning helps the fat render down and baste the meat as it cooks.
3. Add the liquids. Pour in 1 ½ teaspoons salt, the Dr. Pepper, and barbecue sauce.
Don’t worry if the liquid doesn’t cover the meat. The pork will release its own juices as it cooks, and the steam inside the covered slow cooker keeps everything moist.
4. Cook on LOW for 10-12 hours or HIGH for 5-6 hours, until the pork is fall-apart tender and reaches about 205°F.
⇢ Slow cookers vary in temperature, so check your pork toward the end of the cook time. If the meat shreds easily with a fork and basically falls apart when you touch it, it’s ready.
How to Shred and Finish the Pork
Transfer the cooked pork to a large cutting board or rimmed baking sheet. Let it cool for a few minutes until you can handle it comfortably.
A rimmed pan helps catch all the drippings and keeps your counter clean.
Shred the meat with two forks, discarding any large fatty pieces. At this point, the pork should basically fall apart on its own.
If you’re finding it hard to shred, it may need a bit more cooking time.
Return the shredded meat to the pot and toss it with the cooking juices. This step is key for keeping the pork moist and flavorful.
Taste and adjust the seasoning if needed, then serve with extra barbecue sauce on the side.
⇢ Watery Pork? If your pork seems watery, you can simmer the cooking liquid on the stovetop for a few minutes to reduce it before adding the shredded meat back in.
Amazing and soooooo easy!!!!
– Susan
Ways to Serve Dr Pepper Pulled Pork
The classic way to enjoy this pork is piled high on soft sandwich rolls with a drizzle of barbecue sauce and a scoop of coleslaw on top. It’s hard to beat a good pulled pork sandwich.
Beyond sandwiches, here are a few other favorites:
- Pulled pork nachos loaded with cheese, jalapeños, and your favorite toppings.
- Pulled pork tacos with fresh cilantro, pickled onions, and a squeeze of lime.
- Pulled pork enchiladas smothered in sauce and melted cheese.
- Stuffed baked potatoes topped with pulled pork, barbecue sauce, and shredded cheddar.
- Quesadillas or wraps for an easy lunch.
Recipe Variations
Swap the soda. Don’t have Dr Pepper? Coca-Cola and root beer both work well and can be substituted in equal amounts. Diet Dr Pepper is also an option if you’re watching sugar intake. Each soda adds a slightly different sweetness, but all give you tender, flavorful meat.
Use a different barbecue sauce. We like Stubb’s for its tangy, vinegar-forward flavor, but any barbecue sauce you enjoy will work. You can also try a homemade BBQ sauce or even Alabama white BBQ sauce for something different.
Add a smoky note. Stir in a teaspoon of liquid smoke for a deeper, smokier flavor without firing up the grill.
Make it spicy. Add a pinch of cayenne to the dry rub, or serve the finished pork with crushed red pepper flakes, sliced jalapeños, or your favorite hot sauce.
Try bone-in vs. boneless. Bone-in pork butt adds extra flavor, but boneless works too. Just keep in mind that boneless cuts may cook a bit faster, so check for doneness earlier.
Storage and Reheating Tips
Refrigerator: Leftover pulled pork will stay fresh for 3-4 days in an airtight container. Store the meat with some of the cooking juices to help keep it moist.
Freezer: Freeze the cooked pork in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating options:
- Crock Pot: Place the pork and reserved juices in the slow cooker on the “WARM” setting for 2-4 hours. Great for prepping ahead when feeding a crowd.
- Stovetop: Warm gently in a saucepan or Dutch oven over low heat, stirring occasionally.
- Microwave: Heat smaller portions in the microwave, adding a splash of juice or barbecue sauce to keep the meat from drying out.
Best Side Dishes for BBQ Pulled Pork
Round out the meal with some classic Southern sides:
Frequently Asked Questions
What does Dr Pepper do for pulled pork?
The Dr Pepper adds a subtle sweetness and helps keep the meat moist during the long cooking process. As it simmers, the sugars in the soda caramelize slightly and blend with the barbecue sauce and pork drippings to create a rich, flavorful cooking liquid. Don’t worry, the finished pork won’t taste like soda. It just has a deeper, more complex BBQ flavor.
Can I use root beer or Coca-Cola instead of Dr Pepper?
Yes! Root beer and Coca-Cola both work well as substitutes. Each adds its own subtle sweetness. Root beer gives a slightly more vanilla-forward note, while Coke is a bit more caramel-like. Use the same amount called for in the recipe.
Do I need to sear the pork first?
Searing is optional but recommended if you have the time. Browning the meat in a hot pan creates a caramelized crust that adds extra flavor. If you’re using the Crock Pot or just want to keep things simple, you can skip this step. The pork will still be tender and delicious.
Why is my pulled pork tough?
Tough pulled pork usually means it hasn’t cooked long enough. The collagen in pork shoulder needs time to break down, which is what gives you that tender, shreddable texture. If your pork is still tough, just extend the cooking time and make sure there’s enough liquid in the pot. The meat should reach an internal temperature of about 205°F before shredding.
More Pulled Pork and BBQ Recipes
If you love this recipe, try these next:
- Baked BBQ Chicken Thighs
- Mississippi Pulled Pork
- BBQ Beef
- Dump-and-Bake BBQ Pulled Pork Casserole
- Flatbread BBQ Chicken Pizza (or use the pulled pork instead of chicken)
My go-to pulled pork recipe. Amazing!!
– Miranda
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Dr. Pepper Pulled Pork
Equipment
Ingredients
- 1 (6-7 lb.) bone-in pork butt (also labeled "Boston butt" or "pork shoulder")
- ¼ cup homemade barbecue rub (or store-bought)
- 2 tablespoons vegetable oil (for Dutch oven method)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced (about 4 teaspoons total)
- 1 ½ cups Dr. Pepper soda
- 1 cup barbecue sauce, plus extra for serving
- Sandwich rolls and coleslaw, for serving (optional)
Instructions
Dutch Oven Method:
- Pat the pork dry with paper towels and season liberally with the barbecue rub on all sides.
- Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, then remove to a plate.
- Add the onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender, about 10-15 minutes.
- Stir in the salt, Dr. Pepper, and barbecue sauce. Return the pork to the pot (fat-side up) and cover tightly.
- Roast in a 325°F oven for 4-5 hours, basting with the cooking liquid every hour if possible. The pork is done when it’s falling off the bone and reaches an internal temperature of about 205°F.
- Transfer the pork to a cutting board or rimmed baking sheet. When cool enough to handle, shred with two forks, discarding any large fatty pieces. Return the meat to the pot and toss with the juices. Serve on rolls with extra barbecue sauce and coleslaw, if desired.
Crock Pot Method:
- Place the sliced onions and garlic in the bottom of a slow cooker.
- Pat the pork dry and season liberally with the barbecue rub.
- Place the pork on top of the onions (fat-side up).
- Add the salt, Dr. Pepper, and barbecue sauce.
- Cover and cook on LOW for 10-12 hours or HIGH for 5-6 hours, until the pork is fall-apart tender.
- Transfer to a cutting board, shred with two forks, and return to the pot with the juices. Serve as desired.
Notes
- The right cut matters. Pork butt (or pork shoulder) has the fat and connective tissue needed for tender pulled pork. Avoid lean cuts like pork tenderloin.
- Bone-in vs. boneless: Bone-in adds flavor; boneless cooks a bit faster. Either works.
- Searing is optional. It adds flavor but isn’t required, especially for the Crock Pot method.
- Soda substitutes: Root beer or Coca-Cola can replace Dr Pepper. Diet Dr Pepper works too.
- Check for doneness: The pork is ready when it shreds easily and reaches 205°F internally.
- If it’s tough: Cook longer. The collagen needs time to break down.
- Avoiding watery pork: Toss the shredded meat with the cooking juices. If there’s too much liquid, simmer it on the stovetop to reduce before adding the meat back.
- Storage: Refrigerate for 3-4 days or freeze for up to 3 months. Reheat in the Crock Pot on WARM, on the stovetop over low heat, or in the microwave.
Nutrition
Originally published in January, 2021, this post was updated in February, 2026.
Amazing and soooooo easy!!!!
Thank you, Susan! I’m so glad that you enjoyed it. Thanks for taking the time to come back here and leave me a note!
My go-to pulled pork recipe. Amazing!!
Yay! I’m so glad to hear that, Miranda. Thank you!
First time trying this recipe in my dutch oven. This was great!. My family thought so too. Will definitely do this recipe again.
Awesome!! So glad it was a hit. Thank you!
Hi Blair There is just two of us and I would prefer to use pork tenderloin because it is smaller. How should I adjust all pork bbq recipes as I mean to try them all especially the white bbq. Love your recipes and thank you in advance for your time.
Hi Teresa,
Thank you! We’re so happy to hear you enjoy our recipes! For this recipe, we can’t guarantee that pork tenderloin would turn out well. Pork butt and pork shoulder have a lot of connective fat and tissue which breaks down over the slow cooker process, yielding the tender, juicy meat we’re looking to achieve. Our best suggestion would be to use regular pork butt and freeze the leftovers for later.
Or, you can use pork tenderloin to make pulled pork. It just won’t be quite as tender and juicy, because it’s such a lean cut of meat. If you do want to give that a shot we have had good luck making barbecue pulled pork with pork tenderloin in the crockpot on low for 6 to 8 hours or on high for 3 to 4 hours, or until the pork is easy to shred with two forks. Hope that helps!
It’s in the oven trying for the first time your recipe. Isn’t 325F too high for cooking? Most recipes say 250F.
Hi John!
325 is correct. The goal of this recipe is to cook the pork fairly quickly. Please let us know how it turns out for you!
Just a quick question regarding the rub, in all your other pulled pork recipes there is cumin in the rub for the pork, but when I go to the rub recipe there is no cumin so I was just curious as to why? Thanks!
Hi, Robin! No specific reason! I just don’t always use it. You can certainly add cumin to this pork if you like.
This is so good! I’ve made it several times now and my family and friends love it!
Thank you! We’re so glad you enjoy it.