Dr. Pepper Crock Pot Pulled Pork Recipe (2024)

FAQs

Why add Dr Pepper to pulled pork? ›

Injecting with the cherry Dr Pepper adds flavor to the inside of the pork butt and increases the juiciness of the finished product. I put an ounce or so of cherry Dr Pepper about every 2 inches across the top of the butt.

Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours. Step 2Remove pork from slow cooker and transfer to bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns with coleslaw.

Rootbeer or cola can be substituted for Dr. Pepper. Diet Dr. Pepper will work in this recipe. A larger roast will need extra cooking time. If you check the pork and it is not tender, it likely needs more time so cover it back up and let it keep cooking.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Dr Pepper isn't just here to flavor this roast: It works as a tenderizing ingredient, too. Marinades include acidic ingredients like vinegar or citrus juice—and in this case, Dr Pepper—that help break down fibers in tough cuts to make meat more tender and delicious after cooking.

Apple cider vinegar: Adds a little tanginess and helps to tenderize the pork. Without it, the pork tastes flat. Adding the vinegar wakes everything up. Fish sauce or Worcestershire: Seasons our cooking liquid and adds a nice burts of umami, which makes the pulled pork even more delicious.

I recommended turning the pork at least once to help the meat cook evenly. This can be difficult if you are out for the day while the meat is cooking, in which case try to turn it when you get home and allow another hour cooking time.

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

On low heat, cook for 8-10 hours; on high heat, cook for 5-6 hours. The pork should be fork-tender and easily shredded. Can you overcook pulled pork in a slow cooker? Yes, overcooking can lead to dry, tough meat.

Apple cider and apple cider vinegar come together in this dish to give the smoked pork a subtle sweetness and reintroduce some moisture back into the cut of meat. Apple and pork are a classic flavor combo — just think of pork chops and applesauce.

Why do you put apple cider vinegar in pulled pork? ›

The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt.

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

The smoke flavor is much more intense after the pulled pork has been sitting overnight. I simply take a container from fridge, bring to room temperature and re-heat at 175-200 degrees in a glass container for an hour or two (add a little apple juice or sweetened cider vinegar if needed).

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

But the king of sodas has been used in southern cooking for years — particularly in marinades and sauces for beef and pork. Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine. But co*ke isn't limited to southern cooking!

Root beer would make a good substitute.

What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.