I've been hearing about pulled pork made with soda for years, but didn't get around to making it until recently. Boy, I have to tell you, I've been missing out. I feel like I should warn you guys ahead of time, this pulled pork is addictive. I'll sound like a glutton for admitting this, but I could easily eat an entire crock pot full of this all by myself. There is something about the combination of sweet and spicy that really hits the spot. Even better is the fact that this recipe is flexible, which is great, especially if you're going to be feeding a crowd. You can put it on a bun and top it with some Creamy Summer Coleslaw, make soft tacos topped with sour cream and cilantro, or eat it straight out of the slow cooker. No matter how you choose to serve it it's guaranteed to please.
Dr Pepper Pulled Pork
1 5lb pork shoulder ("pork butt")
1 (7 Ounce) can chipotle peppers in adobo sauce
1 large yellow onion, diced
1 can Dr Pepper
3 Tablespoons Yellow Mustard
1 Tablespoon mild molasses
1 Tablespoon Worcestershire sauce
1 teaspoon cumin
1½ teaspoons coriander, ground
1½ teaspoons smoked paprika
2 teaspoons black pepper, ground
1 Tablespoon kosher salt
- To make the dry rub combine cumin, ground coriander, smoked paprika, ground black pepper, and kosher salt.
- Separate chipotle peppers from adobo sauce. Reserve the sauce and add peppers to slow cooker with diced yellow onions and Dr Pepper.
- Combine adobo sauce, yellow mustard, mild molasses, and Worcestershire sauce, then massage sauce over the pork butt. Top with dry rub and place in slow cooker.
- Cook on low for 6 - 8 hours, or until pork easily pulls apart. Cooking time varies widely depending on the size of the roast. Stir well to coat with juices before serving.
Our Creamy Summer Coleslaw makes the perfect side dish to accompany this recipe.