Dr Pepper Pork Roast
Indulge in melt-in-your-mouth tenderness with this Dr Pepper Pork Roast, a slow-cooked masterpiece brimming with sweet, tangy, and savory flavors. This recipe combines a perfectly seasoned pork shoulder with the unexpected zing of Dr Pepper, complemented by apple cider vinegar and a touch of brown sugar for a rich and balanced glaze. The slow cooker does all the hard work, leaving you with effortlessly juicy, fall-apart pork that's perfect for sandwiches, tacos, or sliders. With just 15 minutes of prep and a long, slow cook, this dish is as easy as it is irresistible. Serve it with a drizzle of barbecue sauce for the ultimate finishing touch. Perfect for family dinners, game days, or meal prep, this Dr Pepper Pork Roast will quickly become a crowd favorite.
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Recipe Information
Ingredients
- 4 pounds pork shoulder (or pork butt)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 large yellow onion, sliced
- 12 ounces Dr Pepper
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 0.5 cups barbecue sauce (optional, for serving)
Instructions
In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, and onion powder to create a rub.
Pat the pork shoulder dry with paper towels and rub the spice mixture all over the surface of the meat.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This step helps develop flavor.
Transfer the seared pork to a slow cooker. Scatter the sliced yellow onion over the top and around the meat.
In a medium bowl, whisk together Dr Pepper, apple cider vinegar, and brown sugar. Pour the mixture over the pork and onions in the slow cooker.
Cover the slow cooker with the lid and cook on low heat for 8 hours, or until the pork is fork-tender and easily shred when pulled apart.
Once cooked, transfer the pork to a large cutting board or bowl and shred it using two forks. Remove and discard any excess fatty pieces.
If desired, strain the cooking liquid to remove solids and skim off fat from the surface. You can drizzle some of the liquid over the pork to keep it moist and flavorful.
Serve the shredded pork on a platter with barbecue sauce on the side, or use it to make sandwiches, tacos, or sliders.
Nutrition Facts
Calories |
5293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.9 g | 500% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 112.8 g | ||
| Protein | 330.5 g | 661% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5453 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
