Ready in: 8 hours 30 minutes · Serves: 8 · Technique: Slow Cooker · Storage: Up to 4 days in the refrigerator or up to 3 months in the freezer.
Quick Answer
To create a delicious Sweet and Spicy Dr Pepper Pulled Pork, sear the seasoned pork shoulder, then combine it with onions, garlic, and flavorful sauces in a slow cooker for a low-and-slow cook.
As I prepare for the bustling holiday season in New York City, the aroma of comforting dishes fills my kitchen. The vibrant energy of autumn and the upcoming Thanksgiving and Christmas events inspire my culinary adventures. This year, I have my eyes set on a delectable Sweet and Spicy Dr Pepper Pulled Pork that will undoubtedly be the highlight of my gatherings. It's not just a recipe; it's a culinary experience that combines the spicy notes of BBQ with a hint of sweetness, resulting in a dish that delivers both flavor and nostalgia.
A Comforting Holiday Delight
Why You'll Love This Recipe
- Combines sweet and spicy flavors for a unique taste experience.
- Perfect for gatherings and holiday celebrations, guaranteed to impress guests.
- Easy to prepare in a slow cooker, allowing you to focus on other holiday dishes.
- Versatile dish that pairs well with various sides like coleslaw and cornbread.
- Leftovers taste even better the next day, making for delicious meals to look forward to.
Ingredients
To achieve the perfect Sweet and Spicy Dr Pepper Pulled Pork, gather the following ingredients:
Main Ingredients
- 4-5 lbs pork shoulder (also known as pork butt)
- 1 can (12 oz) Dr Pepper soda
- 1 cup BBQ sauce (I recommend a thick, tangy variety)
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Hamburger buns, coleslaw, and pickles for serving (optional but recommended)
How to Make Sweet and Spicy Dr Pepper Pulled Pork (Step-by-Step)
This Sweet and Spicy Dr Pepper Pulled Pork is incredibly simple to make, and the results are nothing short of mouthwatering.
Step 1: Prepare the Pork Shoulder
Start by trimming excess fat from the pork shoulder. This helps the meat absorb all the flavors without being overly greasy. Generously season the pork with salt and pepper, massaging the spices into the meat for maximum flavor.
Step 2: Sear the Meat
In a large skillet over medium-high heat, add a drizzle of oil and sear the pork shoulder on all sides until golden brown, creating that beautiful crust. The sizzling sound and that rich, savory aroma are simply irresistible.
Step 3: Combine Ingredients
In a slow cooker, place the sliced onions and minced garlic at the bottom. This will create a flavorful base for the pork. Next, transfer the seared pork shoulder into the slow cooker, then add the remaining ingredients: Dr Pepper, BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, and ground cumin.
Step 4: Cook Low and Slow
Cover the slow cooker and set it to low for 8 hours or high for 4 hours. As the hours pass, your kitchen will fill with the sweet, spicy scent of the cooking meat. You'll know it's done when the pork is fork-tender and shreds effortlessly.
Step 5: Shred the Pork
Once cooked, carefully remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Watch out for the strands of meat that gleam with BBQ sauce-a tantalizing sight indeed!
Step 6: Combine with Sauce
Return the shredded pork to the slow cooker and mix it with the sauce. The sauce will cling beautifully to the meat, making it even more flavorful.
Step 7: Serve
For a perfect holiday feast, pile the pulled pork onto hamburger buns, top with crunchy coleslaw, and add a few pickle slices for a zesty crunch. This dish pairs wonderfully with sweet potato fries or a warm cornbread.
Common Mistakes to Avoid
- Do not skip the searing step; it adds a depth of flavor that enhances the overall dish.
- Avoid using a lean cut of pork; fat content is essential for juicy, tender pulled pork.
- Don't rush the cooking process; low and slow is key to achieving the best texture and flavor.
Tips and Tricks for Success
- For an extra kick, add a teaspoon of cayenne pepper to the spice mixture.
- This pulled pork can easily be made a day in advance; the flavors deepen as it sits.
- If you prefer a sweeter profile, you can increase the amount of brown sugar in the recipe.
Variations
- Substitute Dr Pepper with root beer for a different flavor profile.
- Use a blend of different BBQ sauces to customize the taste.
- Incorporate additional spices like smoked chipotle for extra heat.
How to Serve
- Pile the pulled pork onto hamburger buns.
- Top with crunchy coleslaw for added texture.
- Add a few pickle slices for a zesty crunch.
- Pair with sweet potato fries or warm cornbread.
Make Ahead and Storage
- Make ahead: This pulled pork can easily be made a day in advance; the flavors deepen as it sits.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or on the stovetop with a splash of water to keep it moist.
- Freezing: This dish freezes beautifully-just portion it into freezer bags and it will last for up to 3 months.
Recipe Notes / What I Learned
While testing this recipe, I discovered that the balance of sweet and spicy flavors truly elevates the experience of pulled pork. Each bite makes me feel connected to both cozy family dinners and festive gatherings, reminding me of the warmth that the holiday season brings.
Yield and Serving Size
Yield: 8 servings · Serving Size: 1 sandwich
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 24g protein · 30g carbs · 10g fat
Recipe by:
Sweet and Spicy Dr Pepper Pulled Pork
Ingredients
Equipment
Method
- Trim excess fat from the pork shoulder and season generously with salt and pepper.
- In a large skillet over medium-high heat, sear the pork shoulder on all sides until golden brown.
- In a slow cooker, place sliced onions and minced garlic at the bottom. Transfer the seared pork shoulder into the slow cooker and add remaining ingredients.
- Cover and cook on low for 8 hours or high for 4 hours until fork-tender.
- Once cooked, remove the pork from the slow cooker and shred it using two forks.
- Return shredded pork to the slow cooker and mix with the sauce.
- Serve pulled pork on hamburger buns topped with coleslaw and pickles.
Notes
FAQs
Can I use a different soda instead of Dr Pepper?
Yes, you can substitute Dr Pepper with another type of soda, like Coca-Cola or Root Beer, for a different flavor profile. Just keep in mind that it may alter the overall taste of the dish.
Can I cook the pulled pork in the oven instead of a slow cooker?
Absolutely! You can place the pork shoulder in a covered Dutch oven and bake it at 300°F (150°C) for about 4 to 5 hours, or until it's tender and easily shreds with a fork.
How can I spice up the pulled pork for extra heat?
If you want to add a kick to your pulled pork, consider mixing in a teaspoon of cayenne pepper or diced jalapeños into the spice mixture before cooking.
