Dr. Pepper Pulled Pork in the Slow Cooker
Dr. Pepper Pulled Pork in the Slow Cooker

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, dr. pepper pulled pork in the slow cooker. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Dr. Pepper Pulled Pork in the Slow Cooker is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Dr. Pepper Pulled Pork in the Slow Cooker is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook dr. pepper pulled pork in the slow cooker using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Dr. Pepper Pulled Pork in the Slow Cooker:
  1. Prepare 2 1/2 lb pork shoulder
  2. Take 24 oz Dr. Pepper
  3. Make ready 1 medium onion cut in quarters then in half
  4. Make ready 2 garlic cloves minced
  5. Get 1 1/2 tsp dry ground mustard
  6. Prepare 1/4 tsp cayenne pepper
  7. Make ready 1 salt and pepper to taste
  8. Take 1/4 cup apple cider vinegar
  9. Get 3 tbsp Worcestershire sauce
  10. Make ready 1 BBQ sauce of choicr
  11. Prepare 1 Rolls or buns of choice
Steps to make Dr. Pepper Pulled Pork in the Slow Cooker:
  1. Place the chopped onions in the bottom of the slow cooker. Place the pork on top of the onions. Add garlic, ground mustard, cayenne pepper, salt, pepper, cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook high 4-5 hours or low 8 hours.
  2. Carefully remove meat and place on cutting board. Using two forks shred the pork by pulling away from each other. Place the pork back into the slow cooker for 1 hour.
  3. Drain the remaining juices and toss the meat and onion mixture in BBQ sauce of choice. Add BBQ sauce until you reach your desired level of sauciness.
  4. Top onto buns and enjoy. Great with slaw and oven fries.

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