Sweet and tangy, sticky and savory, this easy Slow Cooker Pulled Pork might just be the ultimate family meal! Best of all, it only takes a few minutes of prep and your crock pot does the rest.
If you need it done now and quickly, grab my Instant Pot Pork Shoulder recipe!
Taste and enjoy the perfect balance of flavors with this pulled pork infused with Dr. Pepper! Every bite of tender, slow-cooked pork is injected with a blend of spices plus the iconic soda, creating a taste of sweetness and depth. The soda not only infuses its signature flavor but also aids in tenderizing the meat, ensuring a juicy and rich flavor. Ideal for gatherings, family dinners, or a creative twist to your regular meal rotations, this pulled pork recipe is simple and gourmet all in one.
Serve it piled high on a toasted bun, or get creative, making it a versatile star ingredient in tacos, salads, or whatever your culinary heart desires. Alternatively, swap out the pork for our mouthwatering beef barbacoa for a fabulous twist on this classic recipe.
Why You’ll Love This Slow Cooker Pulled Pork Recipe
- Delicious: The pork is tenderized and infused with the sweet and savory essence of Dr. Pepper, spices, and a homemade BBQ sauce, delivering tons of flavor in every bite.
- Easy to Make: Set it and forget it! This recipe requires minimal prep, and the slow cooker does all the heavy lifting, ensuring perfectly tender, flavorful pulled pork every time.
- Versatile: The pulled pork can be enjoyed on buns, nachos, or cornbread, making it a fit for various meal settings and preferences.
- Customizable: Tweak the homemade Dr. Pepper-infused BBQ sauce to suit your tastes, giving each batch a personalized touch so everyone at the table is satisfied.
Pulled Pork Ingredients
You might be thinking, “Dr. Pepper? Seriously?”. I know that may not earn this slow cooker pulled pork the title of “healthiest dish” anytime soon, but it could just earn it the title of “yummiest pulled pork ever!” The deep, unique sweetness of the soda is a fantastic pairing with pork and barbecue.
For the Pork
- Pork Shoulder: I used a medium pork shoulder, between 3 and 4 pounds.
- Onion: Thinly slice an onion – any kind is fine.
- Seasonings: You’ll need sweet paprika, garlic powder, onion powder, salt, and pepper.
- Dr. Pepper: One standard can.
For the Barbecue Sauce
- Dr. Pepper: Another standard-sized can of Dr. Pepper forms the base of the barbecue sauce. You could also use root beer or regular Coke for this recipe – whichever appeals most to you!
- Ketchup: I use sugar-free ketchup for this recipe.
- Apple Cider Vinegar: For depth of flavor and a great tanginess.
- Light Brown Sugar: Or maple syrup, or honey.
- Tomato Paste: Make sure to use paste, not sauce – tomato paste is thicker, with a more powerful flavor.
- Worcestershire Sauce: This handy condiment packs a punch of flavor in just a couple of tablespoons!
- Seasonings: More paprika, salt, pepper, and garlic powder.
What Is the Best Cut of Meat for Pulled Pork in the Slow Cooker?
Boneless pulled pork is the classic, and you can also find it sold as a pork butt, pork shoulder picnic, or Boston butt. This cut comes bone-in or boneless. Whichever you use is up to your taste and preference.
How to Make Pulled Pork In Slow Cooker
Most of the cooking happens in your slow cooker, which is so convenient. Then, at the end of the cooking time, you’ll need to heat the barbecue sauce in a saucepan before adding it to the pork. Easy!
- Season the Pork. To begin, mix the pork shoulder seasonings together in a small dish. Grab the pork shoulder and pat it dry with paper towels. Rub the seasoning all over the shoulder.
- Arrange the Onions, Pork, and Dr. Pepper in the Slow Cooker. Next, spritz the inside of your slow cooker with cooking spray and add the onions to the bottom. Place the pork shoulder on top of the onions, and pour the Dr. Pepper all around it.
- Cook. Place the lid on the slow cooker, and let it cook for 8 to 10 hours on LOW.
- Heat Up the Barbecue Sauce. When the pork is almost ready, combine all of the barbecue sauce ingredients in a deep pot or a large pan. Whisk together and simmer gently over medium heat for a minute or two. Then lower the heat and let it cook slowly for 20 to 30 minutes or until thickened. Make sure to stir occasionally so the sauce doesn’t burn.
- Finish the Dish. Taste the sauce for seasoning and adjust as needed. Then, take the cooked pork out of the slow cooker and shred it with two forks or meat shredders. Return the pork to the slow cooker, pour the barbecue sauce on top, and shred some more until everything is well mixed.
- Enjoy! Serve this any way you like – on sandwiches, in tacos, salads, you name it.
Recipe Tips
- Meat Selection: Opt for a pork shoulder or pork butt. These cuts have a good amount of fat that renders down during the slow cooking process, ensuring tender and flavorful meat.
- Cook it Low and Slow: Cook on the low setting to allow the meat to become tender and absorb the flavors over time. Avoid rushing the process with high heat.
- Cooking Time: A larger roast will take longer, while a smaller roast will finish cooking faster.
- Cooking Juices: If your pork is swimming in juices when it’s done, pour most of those juices off before you add the sauce and return it to the crock pot. You don’t want to water down the barbecue sauce too much.
- No Peeking: Lifting the Crock Pot lid adds about 20 extra minutes of cooking time, so only open it up if you have to.
- Two Forks Technique: Use two forks to shred the meat to your desired consistency.
Serving Suggestions
Pulled pork is really versatile. You can serve it as a main course with a few sides, pile it onto buns for sandwiches, or even use it to make some sweet and spicy nachos! Perfect for a picnic or family dinner, pork goes so well with these quick baked beans with smoked sausage. Who doesn’t love mac and cheese? This easy recipe for baked macaroni with feta cheese has all the delicious details. Nothing goes with pulled pork better than creamy, crunchy, classic southern coleslaw and this authentic recipe will have everyone coming back for more.
Storing Leftovers
Got leftovers? Perfect, because this dish is even tastier on the second day! Place your leftovers in an airtight container and refrigerate for 3 to 4 days. For longer-term storage, freeze for up to 3 months. Thaw in the fridge before reheating.
To reheat the pulled pork, place the desired portion in a covered skillet or saucepan over low heat. Let it warm up until it’s hot all the way through, and you’re ready to go. You could also reheat it in the microwave, if you prefer.
More Savory Slow Cooker Recipes
- Slow Cooker Balsamic Pot Roast
- Crock Pot Asian Meatballs
- Slow Cooker Crack Chicken
- Slow Cooker Turkey Chili
- Crock Pot Pork Loin
Slow Cooker Pulled Pork
Ingredients
- 3 to 4 pound pork shoulder
- 1 yellow onion, thinly sliced
- 2 teaspoons salt
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 12 ounces Dr. Pepper
- 12 ounces Dr. Pepper
- 1 cup ketchup, I use sugar free ketchup
- ¼ cup apple cider vinegar
- 3 tablespoons light brown sugar
- 2-½ tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 2 teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
Instructions
- Pat dry the pork shoulder with paper towels.
- Lightly coat the insert of your slow cooker with cooking spray. Arrange the sliced onions on the bottom of the insert of the slow cooker and set aside.
- In a small mixing bowl, combine 2 teaspoons salt, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon fresh ground black pepper.
- Rub the seasoning all over the pork shoulder. Place the pork over the onions and pour in a can of Dr. Pepper.
- Close with the lid and cook on LOW for 8 to 10 hours, or until fall-apart tender.
- In the meantime, prepare the BBQ Sauce by adding all of the ingredients for the BBQ Sauce to a saucepan. Whisk together all the ingredients and cook over medium heat; bring to a gentle simmer.
- Decrease the heat to medium-low and simmer for about 20 to 30 minutes. Whisk and stir occasionally until cooked through and thickened. Be careful not to burn the sugar. When done, taste the sauce for seasonings and adjust accordingly. Set aside.
- Remove the pork shoulder from the slow cooker and transfer it to a cutting board. Using two forks or meat claws, shred the pork, then return it to the slow cooker.
- Pour the BBQ sauce over the pork and shred some more until everything is well combined.
- Serve the pulled pork on buns, over nachos, salads, cornbread, or a side of baked beans.
Equipment
Notes
- Soda: If you don’t want to use Dr. Pepper, you can use root beer or Coca-Cola instead.
- Pork Selection: For this recipe, use a pork shoulder or pork butt. These cuts have a good amount of fat that renders down during the cooking process.
- Cooking Time: The larger the roast, the longer it will need to cook. You’re looking for the cooked pork shoulder to register between 195˚F-205˚F on an Instant Read Meat Thermometer.
- Low and Slow: Cook on the low setting to allow the meat to become tender and absorb the flavors over time.
- Cooking Juices: If your pork is swimming in juices when it’s done, pour most of those juices out before you add the barbecue sauce.
- Shredding: Use two forks to shred the meat.
- Storage: Put the pulled pork in an airtight container and keep it in your refrigerator for up to 4 days. To freeze, place the pulled pork in freezer bags and keep it in the freezer for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
