My Dr Pepper Pulled Pork Sandwiches are made without BBQ sauce, which makes them perfect if you can’t eat BBQ sauce or you want everyone to dress their own sandwich. The pork cooks low and slow until it is tender, slightly sweet, and easy to shred. Then anyone who wants sauce can add it at the table. We’re all happy!!
Have you heard of cooking pork and roasts in soda? If not, you’re in for a treat with these Dr Pepper Pulled Pork Sandwiches. Soda adds a little sweetness and helps create a flavorful cooking liquid while the slow cooker does the hard work. You don’t need a smoker, a grill, or a long list of fancy ingredients. Just add the pork, let it cook until fork tender, shred it, and pile it on your favorite buns.
Fun fact: Dr Pepper has a bold mix of sweet, spicy, and cherry-like notes, which is why it works so well with pork. During a long cook, those flavors blend with the meat juices and seasonings to make the pulled pork taste rich without needing BBQ sauce.
Tips and tricks for the best pulled pork: Choose pork shoulder, pork butt, or Boston butt when you can. These cuts have the marbling that helps the meat become tender and juicy during low, slow cooking. Cook on LOW when possible, and don’t rush it. Pulled pork is ready when it shreds easily with two forks. If it still feels tight, let it cook longer.
What is the best meat for pulled pork?
Pork shoulder is the best cut. Pork butt or Boston butt are great choices too. These cuts have enough fat and connective tissue to break down during slow cooking, which helps create juicy, shred-able meat. A lean cut like pork tenderloin can dry out more easily, so use it only if you are watching it closely and adding extra moisture.
Trick: If your roast has a thick fat cap, trim the heavy outside layer but leave a little fat behind. That small amount melts into the pork while it cooks and gives the meat more flavor.
What can I make with pulled pork other than sandwiches?
- Sliders
- Tacos
- Soup
- Salad
- Pizza
- Nachos, baked potatoes, quesadillas, or breakfast hash
What goes with pulled pork sandwiches?
- Potato Salad
- Deviled Egg Pasta Salad
- Cole Slaw
- Baked Beans
- Salad
- Baked Potato
- Pickles and Onions
- Mac and cheese, corn on the cob, chips, or a simple green salad
How to prepare pulled pork sandwiches
- Make your pulled pork.
- Shred the pork to bite size/manageable pieces.
- Place 1/2 cup to 1 cup of pulled pork on your choice of bread/bun.
- Add toppings, if desired.
- Toast the buns for a few minutes if you want them to hold up better under all that juicy pork.
- Serve extra Dr Pepper cooking juices on the side for dipping or drizzling.
Why did my pulled pork come out tough?
Cooking your pork on a high temperature and too fast can result in tough pork. Pulled pork needs time for the fat and connective tissue to soften. If your pork is tough, it probably needs more cooking time, not less. Put the lid back on and keep cooking until it pulls apart easily.
More pulled pork tips: Shred the meat while it is warm, then stir some of the cooking liquid back in so it stays moist. If you are making this ahead, refrigerate the pork in its juices and reheat it gently. A splash of broth, water, or extra Dr Pepper can help loosen it up if it thickens overnight.
Storage: Store leftover pulled pork in an airtight container in the refrigerator for 3 to 4 days. You can also freeze it in meal-size portions. When reheating, warm it slowly and add a little liquid so it doesn’t dry out.
Make it your own: Keep it plain for picky eaters, add BBQ sauce for sauce lovers, top it with slaw for crunch, or add pickles and onions for a tangy bite. That’s the fun of this recipe—you can set out the toppings and let everyone build their own sandwich.
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
- Slow Cooker
- Large Serving Fork
- Small glass bowls (good for condiments)
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God Bless !
~Bobbi
Dr Pepper Pulled Pork Sandwiches
Equipment
Ingredients
- 1 4-5 lb Boneless Pork Shoulder Roast
- 1 Bottle (16.9 oz) Dr. Pepper
- 1/2 Tsp Pepper
- 1 Tsp Lawry’s Seasoned Salt
- 1 Tsp Onion Powder Can sub with Garlic Powder
- 10 Hamburger Buns or your choice of bread/bun
Instructions
- Mix seasoning in a small bowl.
- Rub the seasoning on all sides of the pork roast.
- Place pork roast in slow cooker.
- Slowly pour in the Dr. Pepper. Try not to let it fizz/foam too much.
- Cook on low for 8 hours. **Or high for 4 hours. Check periodically to make sure your Dr. Pepper is not evaporating too much. Flip the pork if need be, or just spoon some of the extra juice on top.
- Remove from slow cooker into a casserole dish, or something similar. Tear apart with a fork. Spoon some of the remaining juice in the slow cooker over the meat to keep it moist. Serve.
