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Dr Pepper Pulled Pork Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 295 reviews
  • Author: Diane
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

Dr Pepper Pulled Pork is a flavorful and tender slow-roasted pork shoulder infused with the sweetness of Dr Pepper soda and a tangy barbecue sauce blend. This recipe features a juicy boneless butt roast cooked low and slow in the oven until it effortlessly shreds, perfect for sandwiches served on hamburger buns. The combination of spices, brown sugar, and Worcestershire sauce creates a savory, slightly spicy, and rich pulled pork that is ideal for gatherings and comfort food cravings.

Ingredients

Scale

Meat

  • 1 Boneless Butt Roast (4.5 Pounds)

Liquids & Sauces

  • 1 Can Dr. Pepper (12 Ounces)
  • 1 Cup Barbecue Sauce (Homemade or Store Bought)
  • 1/4 Cup Apple Cider Vinegar
  • 1 Tablespoon Worcestershire Sauce

Spices & Seasonings

  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper

Serving

  • Hamburger Buns (For Serving)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to set the stage for slow roasting the pork until tender.
  2. Prepare Sauce Mixture: In a bowl, combine the barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Stir well to create a flavorful coating sauce.
  3. Place Roast in Pan: Set the boneless butt roast into a large oven-safe roasting pan or Dutch oven to prepare for cooking.
  4. Add Dr Pepper: Pour one can of Dr. Pepper evenly over the roast, infusing it with a sweet, caramelized flavor.
  5. Coat with Sauce: Pour the prepared barbecue sauce mixture over the pork, ensuring it’s evenly covered to maximize flavor absorption.
  6. Cover Pan: Cover the roasting pan or Dutch oven tightly with a lid or aluminum foil to trap moisture during cooking.
  7. Roast the Pork: Place the pan in the preheated oven and cook for 3 to 4 hours, or until the pork is very tender and easily shreds when pierced with a fork.
  8. Remove and Drain Fat: Once cooked, take the pork out of the oven and transfer it to a mixing bowl or large plate. Use a gravy separator or spoon to remove as much fat as possible from the cooking liquid.
  9. Shred the Pork: Use two forks to pull the pork apart into small, tender pieces.
  10. Combine Pork and Juices: Return the shredded pork to the roasting pan or Dutch oven and stir in the cooking liquid to coat all the meat well.
  11. Reheat for Flavor: Cover the pan again and place it back in the oven for an additional 15 to 30 minutes to let the pork fully absorb the sauce flavors.
  12. Serve: Serve the Dr Pepper pulled pork hot on hamburger buns, adding extra barbecue sauce if desired for a delicious sandwich.

Notes

  • Choose a well-marbled pork shoulder for the best flavor and tenderness.
  • Use a roasting pan or Dutch oven with a tight-fitting lid to retain moisture during cooking.
  • Feel free to adjust the cayenne pepper amount for more or less heat.
  • If you prefer, you can make your own barbecue sauce or select your favorite store-bought brand.
  • Removing excess fat from the cooking liquid helps keep the pulled pork flavorful but not greasy.
  • The pork can be cooked a day ahead; just reheat and serve.
  • Serving with coleslaw adds a nice crunchy contrast to the tender pork sandwiches.

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Find it online: https://savorytablerecipes.com/dr-pepper-pulled-pork-recipe/