Slow Cooker Dr Pepper Pulled Pork
- TJ Holyoake
- 3 days ago
- 2 min read
INGREDIENTS
The Roast
1.4–1.8 kg Pork loin rib end roast (3–4 lbs)
355 ml Dr Pepper (12 oz can — do not use diet!)
The Rub
5 g Garlic powder (1 tsp)
5 g Onion powder (1 tsp)
5 g Smoked paprika (1 tsp)
6 g Kosher salt (1 tsp)
1 g Black pepper (½ tsp)
The Finish
240–350 ml BBQ sauce of your choice (1–1.5 cups)
METHOD
1. The Rubdown Pat the roast dry with paper towels. In a small bowl, whisk together your garlic powder, onion powder, smoked paprika, salt, and pepper. Massage the spices firmly into every side of the meat.
2. Load the Pot Place the seasoned roast into the slow cooker. If your roast has a fat cap, ensure it is fat-side up. As it cooks, that fat will melt and naturally baste the meat.
3. The Soda Secret Pour the can of Dr Pepper around the sides of the roast. Avoid pouring it directly over the top so you don't wash away that beautiful dry rub we just applied.
4. Low and Slow Cover and cook on LOW for 7–9 hours. While you can cook on high, the low setting is the secret to ensuring the lean fibers of the loin roast become tender enough to shred effortlessly.
5. The Shred Once the pork is fork-tender, remove it to a large bowl. Using two forks, pull the meat into long, succulent strands.
6. The Rehydration (The Secret Step) Discard most of the liquid from the pot, but reserve 240 ml (1 cup). Return the shredded meat to the slow cooker and stir in that reserved cooking liquid plus your BBQ sauce.
7. The Final Soak Let the pork sit on the "Warm" setting for 20–30 minutes. This allow the meat to reabsorb the moisture and sauce, ensuring every bite is juicy.
Please watch the video below. Enjoy your adventure time in the kitchen.
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