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Tender Slow Cooker Dr Pepper Pulled Pork Recipe with Tangy Slaw

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A simple, hands-off slow cooker pulled pork recipe using Dr Pepper soda for a unique sweet and smoky flavor, paired with a crisp, tangy slaw.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat but not overly lean
  • 1 can (12 fl oz / 355 ml) Dr Pepper soda (regular, not diet)
  • 1 cup (240 ml) barbecue sauce (your favorite brand or homemade)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder (optional)
  • Salt and black pepper to taste
  • 3 cups shredded green cabbage (about 300g)
  • 1 cup shredded red cabbage (about 100g)
  • 1 large carrot, peeled and grated
  • 1/4 cup (60 ml) mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste
  • Optional: Soft sandwich buns or slider rolls for serving
  • Optional: Pickles or jalapeños for extra zing

Instructions

  1. Trim any thick fat caps from the pork shoulder, leaving some marbling for flavor. Pat dry with paper towels.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder (if using), salt, and pepper. Rub the spice blend all over the pork, pressing gently to stick. Let sit for 10 minutes.
  3. Place the seasoned pork shoulder into the slow cooker. Pour in the can of Dr Pepper, ensuring it covers at least half the meat. Drizzle barbecue sauce evenly over the top. Do not stir.
  4. Cover and cook on low heat for 8 to 9 hours, until pork easily pulls apart with a fork and is tender. Alternatively, cook on high for 4 to 5 hours if short on time.
  5. Remove pork from slow cooker and place on a cutting board or shallow dish. Use two forks or hands to shred the meat into bite-sized strands.
  6. Skim off excess fat from the cooking liquid and spoon some flavorful juices back onto the shredded pork to keep it moist.
  7. For the slaw, combine shredded green and red cabbage with grated carrot in a large bowl.
  8. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over cabbage mixture and toss until evenly coated.
  9. Chill slaw in the fridge for at least 15 minutes to let flavors meld. It can be made up to a day ahead.
  10. Assemble sandwiches by piling pulled pork onto soft buns, topping generously with tangy slaw, and adding pickles or jalapeños if desired.
  11. Serve with your favorite sides or enjoy as is.

Notes

Use regular Dr Pepper for best caramelization; diet sodas do not caramelize well and affect tenderness. Let pork rest before shredding for easier handling. Save leftover cooking juices for dipping or mixing. Slaw can be made a day ahead and kept chilled. For gluten-free, use gluten-free buns or lettuce wraps. Mayonnaise can be swapped with Greek yogurt for a lighter slaw. Adding liquid smoke or smoked salt enhances smoky flavor. Cooking on low for 8-9 hours yields best texture; high heat shortens time but may dry meat.

Nutrition

Keywords: pulled pork, slow cooker, Dr Pepper, barbecue, tangy slaw, easy dinner, comfort food, slow cooker recipe

Find it online: https://emmayum.com/tender-slow-cooker-dr-pepper-pulled-pork-recipe-with-tangy-slaw-guide/