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overhead shot of Dr Pepper pulled pork in baking dish

Dr Pepper Pulled Pork

This pulled pork is cooked in the slow cooker with some Dr Pepper, making for a tender, fall-apart meal that is perfect for a crowd.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 10
Calories 310kcal
Author Ryan Beck


  • 1 3-4 lb pork shoulder
  • 1 large sweet onion, thinly sliced
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 (12 oz can) Dr Pepper
  • ¾ cup BBQ sauce


  • Place the onions in even layer in the slow cooker. Combine the spices in a small bowl. Rub the spice mixture all over the pork so it's well coated add to the slow cooker. Add Dr Pepper. Cover and cook on low for 7-8 hours or high for 3-4 hours.
  • Once done, turn off the slow cooker and remove the pork to a cutting board. Shred with two forks. Pour the leftover stock and onion mixture through a strainer into a measuring cup or bowl so you save the liquid. 
  • Return the pork and onion mixture to the slow cooker and mix together. Add some of the stock to keep moist and stir in BBQ sauce to taste.


  • You can replace Dr Pepper with some stock and vinegar or your favorite beer.
  • You can sear in a Dutch oven and then simmer for 3-4 hours if you want to skip the slow cooker.
  • If the pork is still tough, that means it isn't done so just keep in the slow cooker long.
  • Leftovers will last for 3-4 days in the fridge or 3 months in the freezer.
  • To reheat pork, place back in the slow cooker on warm for 2 hours or in a saucepan over medium heat for a few minutes. You can also microwave.


Serving: 1g | Calories: 310kcal | Carbohydrates: 15g | Protein: 24g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 82mg | Sodium: 351mg | Potassium: 651mg | Fiber: 1g | Sugar: 2g