Crock Pot Dr. Pepper Pulled Pork Recipe (2024)

FAQs

Why add Dr Pepper to pulled pork? ›

Injecting with the cherry Dr Pepper adds flavor to the inside of the pork butt and increases the juiciness of the finished product. I put an ounce or so of cherry Dr Pepper about every 2 inches across the top of the butt.

Add about 1/4 Cup Liquid Per Pound of Pork

Aromatics aside, the actual liquid you put in the crock pot is what will flavor the pork the most. I use the term "liquid" loosely—some of your liquid could be ketchup or barbecue sauce or mustard.

Transfer the pork to the slow cooker. Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon, 14 to 16 hours. Shred the meat.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Dr Pepper isn't just here to flavor this roast: It works as a tenderizing ingredient, too. Marinades include acidic ingredients like vinegar or citrus juice—and in this case, Dr Pepper—that help break down fibers in tough cuts to make meat more tender and delicious after cooking.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

Not adding enough liquid can lead to burning.

"It's important to add enough liquid to ensure the bottom of your dish doesn't burn." If your meal does burn, the chef said to avoid scraping the bottom of the pot while stirring and serving because it can give the entire dish a burnt flavor.

To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water. This doesn't mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside.

Apple cider vinegar: Adds a little tanginess and helps to tenderize the pork. Without it, the pork tastes flat. Adding the vinegar wakes everything up. Fish sauce or Worcestershire: Seasons our cooking liquid and adds a nice burts of umami, which makes the pulled pork even more delicious.

Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

Can I leave pulled pork in the crock pot overnight? ›

I place the pork roast in the slow cooker overnight and when I wake up I have perfectly cooked tender pulled pork. I like to cook the pulled pork overnight and place it in the fridge to keep it fresh during the day, before reheating it for dinner.

I recommended turning the pork at least once to help the meat cook evenly.

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

Slow cook for 6-8 hours if you split the meat in half, and about 8-10 hours if you left the pork butt whole. The trick to good pulled pork is cooking low and slow! We want all the collagen and connective tissues to break down and give us that tender, delicious texture.

The smoke flavor is much more intense after the pulled pork has been sitting overnight. I simply take a container from fridge, bring to room temperature and re-heat at 175-200 degrees in a glass container for an hour or two (add a little apple juice or sweetened cider vinegar if needed).

Colas, like co*ke or Pepsi, or even flavored versions of cola (cherry for example) lend their flavors nicely to slow-cooked pork. Dr. Pepper is also a favorite to use to tenderize pulled pork, along with ginger ale or even hard cider.

But the king of sodas has been used in southern cooking for years — particularly in marinades and sauces for beef and pork. Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine. But co*ke isn't limited to southern cooking!

Pulled Pork Instructions

Inject 1/2 can of Dr. Pepper into the pork shoulder in multiple parts of the meat. Score the fat cap in a checkered pattern. Coat the entire pork shoulder with mustard and season with Dad's all purpose rub.

A Can of Soda - Dr. Pepper, Pepsi, co*ke or Root Beer are the best options. Barbecue Sauce - Homemade or store-bought sauce works great.