My Little ROCK – Reliable Organised Cooking Kitchen
– Dr Pepper Pulled Pork –
This slow cooked Dr Pepper pulled pork melts in your mouth and is sweet, juicy and delicious. I found this recipe on multiple websites (Google it and you’ll get 1,170,000 results) and have put together this version which I served in fresh bread rolls with coleslaw and a few condiments such as mayonnaise and mustard.
5 – 10 people depending on how you serve it – See step 7 note
Time to Table:
Number of Ingredients:
1.8kg pork shoulder
1 large brown onion sliced
1 can Dr Pepper (375ml)
1 teaspoon honey
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup BBQ sauce
- Measure out all the ingredients.
- Peel your onion, cut it into quarters and then slice.
1. Spread the sliced onion over the base of the slow cooker.
2. Place the pork shoulder on top of the onion and gently push it down so that its sitting as flat and level as possible.
3. Sprinkle the pork with the salt and pepper.
4. Drizzle over the honey and balsamic vinegar.
5. Pour over the Dr Pepper, put the lid on and set it to cook on low for 7 hours.
6. After 7 hours open up the slow cooker and carefully remove the pork shoulder skin and fat underneath. I keep this on during cooking to keep the pork as moist as possible.
7. Next very carefully remove your pork and use a couple of forks to shred the meat.
NOTE: If you wanted to serve the meat in large pieces with some side dishes you could just gently break it into individual portions while its still in the slow cooker. Using the meat this way will give you less servings than shredding it to serve in rolls.
8. With the meat removed for shredding the remaining cooking sauce should look like the picture below.
9. Add your shredded meat back into the sauce.
10. Then add in the BBQ sauce.
11. Mix well to combine and cook for another hour on low heat.
12. After an hour your done! Pull out the pork and serve as desired.
Hints and Tips:
- Leave the meat in the slow cooker on “Keep warm” until your ready to serve.
- I use a slotted spoon to dish out the meat into rolls making sure the majority of the liquid stays in the slow cooker. If you wanted to you could thicken the liquid with some corn flour and turn it into a gravy/sauce…..it’s all just a matter of preference 🙂
- The meat keeps well for a couple of days in the fridge so you can enjoy it more than once!