Slow Cooker Dr. Pepper Pork. Makes a tender and tasty pull apart sandwich. Serve for lunch or I also use it as a main dish with mashed potatoes.
Cook with or without BBQ sauce!
Slow Cooker Dr. Pepper Pork
- 2 1/2-3 lb pork shoulder
- 2 cans Dr. Pepper
- 1 medium onion cut in quarters and then again in half
- 2 garlic cloves minced
- 1 1/2 teaspoons dry ground mustard
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1/4 cup apple cider vinegar
- 3 tablespoons Worcestershire Sauce
- Barbecue Sauce of choice I like Sweet Baby Ray's
Place the chopped onions in the bottom of the slow cooker. Place the pork shoulder on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!
See more of our Slow Cooker Recipes