Dr Pepper Pulled Pork Recipe

Rating 5.0
| 0
This sweet and spicy Dr Pepper pulled pork is flavorful and easy to make! Succulent pork shoulder is slow-cooked in a spicy-sweet sauce and is perfect for sandwiches or tacos.
Dinner
New American
14
ingredients
12
steps
265
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
8
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

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.

Step 9

Remove the pork from the Dutch oven and shred the meat with two forks. Discard any large pieces of fat.

Step 10

Skim off the fat of the cooking liquid.

Step 11

Add the shredded pork back into the cooking liquid. 

Step 12

Serve on tacos or rolls topped with extra barbecue sauce and a heap of coleslaw. Enjoy!


Notes:

  1. These Dr Pepper pulled pork tacos are a perfect match for pulled pork sliders and pulled pork nachos

Nutrition Per Serving
View All
CALORIES
637
FAT
43.1 g
PROTEIN
40.4 g
CARBS
20.2 g

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