Description
Slow-cooking Dr Pepper pulled pork delivers mouthwatering southern comfort right to your dinner table. Tender meat soaked in sweet cola-infused sauce makes dinner guests ask for seconds without fail.
Ingredients
Scale
Proteins:
- 5 pound boneless pork shoulder (Boston butt)
Braising Liquid and Flavor Enhancers:
- 1 (12 ounce) can Dr Pepper
- 1 cup chicken broth
- ½ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- 1 tablespoon olive oil
- 1 large onion
- 2 cloves garlic
Spices and Seasonings:
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Salt
- Freshly ground black pepper
Serving Components:
- Barbecue sauce
- Hamburger buns
- Coleslaw
Instructions
- Pat 5-pound pork shoulder completely dry using paper towels. Generously coat all sides with salt and black pepper.
- Heat 1 tablespoon olive oil in Dutch oven at 375°F. Sear pork for 3-5 minutes on each side until deep golden brown.
- Remove pork from pot. Add 1 large chopped onion and cook for 6 minutes until soft and translucent.
- Stir 2 minced garlic cloves into onions. Cook for 60 seconds until aromatic.
- Pour 12 ounces Dr Pepper, 1 cup chicken broth, ½ cup apple cider vinegar, and ¼ cup Worcestershire sauce into pot. Scrape browned bits from bottom.
- Mix in 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon chili powder, and remaining dry seasonings.
- Return pork to pot, ensuring meat is mostly covered with liquid. Add extra broth if needed.
- Reduce heat to 300°F. Cover pot tightly and braise for 4 hours until meat easily pulls apart.
- Transfer pork to cutting board. Rest for 20 minutes.
- Shred meat using two forks, discarding excess fat.
- Strain braising liquid through fine-mesh sieve. Reduce sauce by half over medium heat.
- Combine shredded pork with reduced sauce. Simmer for additional 10 minutes.
- Toast hamburger buns at 350°F for 2 minutes.
- Layer pulled pork generously onto bottom bun.
- Drizzle with barbecue sauce and top with optional coleslaw.
- Serve sandwiches immediately while warm and saucy.
Notes
- Opt for a fatty pork shoulder with good marbling to ensure tender, flavorful pulled pork that shreds easily.
- The Dr Pepper adds a subtle sweetness and helps break down the meat, creating an incredibly tender texture during braising.
- For a gluten-free version, serve the pulled pork over rice or use gluten-free buns, and check that your Worcestershire sauce is gluten-free.
- Make this dish in a slow cooker by following the same initial searing steps, then transferring everything to the slow cooker and cooking on low for 8-10 hours.
- Prep Time: 15-20 minutes
- Cook Time: 3 hours 30 minutes - 4 hours 30 minutes
- Category: Pork
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 294
- Sugar: 6 g
- Sodium: 270 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 95 mg