Dr. Pepper Pulled Pork

This dish is incredibly easy and really tastes good. The Dr. Pepper gives the pork a depth of flavor that really surprised me. It’s even great made ahead of time and just reheated with a little more barbecue sauce. This is, by far, my favorite slow cooker pulled pork recipe.

Makes 6-8 servings

Ingredients

1 tsp Canola Oil

2 lb Boneless Boston Butt (pork shoulder roast)

1 can Dr Pepper^®

1 tsp Honey

1 TBS Balsamic Vinegar

½ tsp Table Salt

½ tsp Freshly-Ground Black Pepper

2 C Balsamic Barbecue Sauce*

6 Soft Hamburger Buns

Cole Slaw (optional)

Crock Pot

Heat 1 teaspoon of canola oil over high heat in a large skillet. Add the pork and brown on all sides. Transfer to a crock pot.

Return the frying pan to the stove and add the Dr. Pepper^® to deglaze the pan. Scrape all of the brown bits from the bottom and cook for 2 minutes once it has reached a boil.

Pour the Dr. Pepper, honey, balsamic vinegar, salt and pepper over the pork and cook on low for 7 hours.

At the end of 7 hours pour off the excess liquid and shred the meat. Return the meat to the crock pot with the balsamic barbecue sauce and cook, covered, for an additional hour.

Top the hamburger puns with the pulled pork and optionally top with some cole slaw.

* Pronto Substitutes

Balsamic Barbecue Sauce – use your favorite barbecue sauce plus 1 additional tablespoon of balsamic vinegar.

To print a copy of this recipe go to Dr. Pepper Pulled Pork