Slow-Cooker Pulled Pork With Dr Pepper Recipe

Stephanie Stiavetti

This dish calls for a slow cooker, but if you don't have one, you can cook it in a covered Dutch oven. Either way, this pulled pork is a long, slow braise that will leave your house smelling amazing, and that's my idea of the perfect meal.

Recipe Facts



Active: 10 mins
Total: 8 hrs
Serves: 4 to 6 servings

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  • 1 small boneless, skin-off pork shoulder roast, about 2 pounds

  • 1 can of Dr Pepper

  • 1 teaspoon honey

  • 1 tablespoon balsamic vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 cups store-bought or homemade Kansas City-style barbecue sauce

  • 6 soft hamburger buns


  1. In a heavy-bottomed pan over medium-high heat, brown the pork on all sides. Transfer the roast to the slow cooker. Return the pan to the stove.

  2. Pour Dr Pepper into the pan and deglaze, using a spatula to scrape up all the pork bits on the bottom. Let cook for 2 minutes, scraping the bottom occasionally.

  3. Pour the Dr Pepper over the meat in the slow cooker. Add honey, balsamic vinegar, salt, and pepper. Stir well. Cover and cook on low for 7 hours.

  4. After the meat has cooked for 7 hours, drain off any excess liquid and shred the meat into small bits with two forks. Add the barbecue sauce to the pork and stir well. Cover the slow cooker and cook for 1 more hour.

  5. Add more salt and pepper to taste. Fill the burger buns with pork and serve immediately.

Special equipment

slow cooker

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Nutrition Facts (per serving)
381 Calories
5g Fat
74g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 381
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 12mg 4%
Sodium 1431mg 62%
Total Carbohydrate 74g 27%
Dietary Fiber 2g 7%
Total Sugars 43g
Protein 9g
Vitamin C 1mg 7%
Calcium 130mg 10%
Iron 3mg 15%
Potassium 340mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)