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Square overhead shot of a bowl of dr. pepper pulled pork.
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5 from 4 votes

Dr. Pepper Pulled Pork

Tender, juicy, and full of sweet BBQ flavor, this Dr. Pepper pulled pork is made in the Crock Pot or Dutch oven. Perfect for sandwiches, tacos, nachos, and more.
Course Dinner, Lunch
Cuisine American, Southern
Keyword Dr Pepper BBQ pulled pork, dr pepper crock pot pulled pork, dr pepper pulled pork, dr pepper slow cooker pulled pork
Prep Time 40 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 5 hours 10 minutes
Servings 8 people
Calories 507kcal
Author Blair Lonergan

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.
    Garlic and onions in the bottom of a slow cooker.
  • Pat the pork dry and season liberally with the barbecue rub.
    Adding the bbq rub to the pork shoulder.
  • Place the pork on top of the onions (fat-side up).
    Seasoned pork shoulder in a slow cooker.
  • Add the salt, Dr. Pepper, and barbecue sauce.
    Adding the bbq sauce and Dr. Pepper over the pork.
  • Cover and cook on LOW for 10-12 hours or HIGH for 5-6 hours, until the pork is fall-apart tender.
    Dr. Pepper pork in a slow cooker before shredding.
  • Transfer to a cutting board, shred with two forks, and return to the pot with the juices. Serve as desired.
    Dr. Pepper pulled pork in a crock pot with a serving spoon.

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

Serving: 1/8 of the meat and sauce | Calories: 507kcal | Carbohydrates: 28g | Protein: 65g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 170mg | Sodium: 532mg | Potassium: 1251mg | Fiber: 2g | Sugar: 18g | Vitamin A: 275IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 5mg