Description
This Dr. Pepper Pulled Pork is packed with irresistible flavor and is easy to prepare. With a blend of spices, tender pulled pork, and savory BBQ sauce, it’s a satisfying choice for a quick dinner or a tasty gathering dish.
Ingredients
Scale
- 1 (6-7 lb.) bone-in pork butt (also labeled "boston butt" or "pork shoulder")
- ¼ cup homemade barbecue rub (or store-bought)
- 2 tablespoons vegetable oil (for dutch oven method)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced (about 4 teaspoons total)
- 1 ½ cups dr. pepper soda
- 1 cup barbecue sauce, plus extra for serving
- sandwich rolls and coleslaw, for serving (optional)
Instructions
- Pat the pork dry with paper towels and season liberally with the barbecue rub on all sides.
- Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, then remove to a plate.
- Add the onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender, about 10-15 minutes.
- Stir in the salt, Dr. Pepper, and barbecue sauce. Return the pork to the pot (fat-side up) and cover tightly.
- Roast in a 325°F oven for 4-5 hours, basting with the cooking liquid every hour if possible. The pork is done when it’s falling off the bone and reaches an internal temperature of about 205°F.
- Transfer the pork to a cutting board or rimmed baking sheet. When cool enough to handle, shred with two forks, discarding any large fatty pieces. Return the meat to the pot and toss with the juices. Serve on rolls with extra barbecue sauce and coleslaw, if desired.
Notes
For best results, allow the pork to marinate with the rub overnight in the fridge.
Feel free to adjust the level of BBQ sauce to suit your taste.
If you don’t have a dutch oven, you can use a slow cooker set to low for 8 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 12g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg