Name: Dr Pepper Pulled Pork
Prep time: 15 min
Cook time: 250 min
Total time: 265 min
Yield: 8
Cuisine: New American
Ingredients: 1 tblsp canola or avocado oil; 4 lb boneless pork shoulder; salt and pepper, to taste; 2 medium onions, cut into wedges; 4 garlic cloves, smashed; 24 oz Dr Pepper soda; 1 7 oz. can of chipotle peppers in adobo sauce; 3/4 cup(s) barbecue sauce; 2 tblsp brown sugar; 1 tblsp smoked paprika; 2 tsp chili powder; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp ground mustard

Ingredients

Servings:

1 tblsp

canola or avocado oil

4 lb

boneless pork shoulder

salt and pepper, to taste

medium onions, cut into wedges

garlic cloves, smashed

24 oz

Dr Pepper soda

7 oz. can of chipotle peppers in adobo sauce

3/4 cup(s)

barbecue sauce

2 tblsp

brown sugar

1 tblsp

smoked paprika

2 tsp

chili powder

2 tsp

garlic powder

2 tsp

onion powder

1 tsp

ground mustard

Directions 12 steps | 265 Minutes

Step 1

Preheat the oven to 300°F. Season the pork shoulder with salt and pepper.

Step 2

In a Dutch oven over medium-high heat, heat the olive oil. Once the oil is shimmering and hot, add the pork shoulder. Sear the pork shoulder on all sides until golden brown, about 2 minutes on each side.

Step 3

Remove the pork shoulder from the Dutch oven and turn off the heat. Add the onion wedges and the smashed garlic cloves. Stir to cook with the residual heat, about 2 minutes.

Step 4

Stir in the Dr Pepper and the chipotle peppers in adobo sauce.

Step 5

Place the seared pork shoulder into the pot.

Step 6

Use a basting or silicone brush to brush the pork shoulder with barbecue sauce.

Step 7

Evenly sprinkle on the brown sugar, smoked paprika, chili powder, garlic powder, onion powder and ground mustard on top of the pork shoulder.

Step 8

Place the lid on the Dutch oven and roast for about 4-6 hours, basting the pulled pork with the liquids every hour, until the meat shreds easily with two forks and the internal temperature is at least 203°F.