Slow Cooker Dr Pepper Pulled Pork Sliders Recipe

This recipe is my go-to comfort food because it’s ridiculously simple to make and results in the juiciest, most flavorful pulled pork ever, thanks to the magic of Dr. Pepper as a secret ingredient. Plus, it’s perfect for lazy weekends at home when I want something delicious without a lot of fuss—just toss it all in the slow cooker, and let it work its magic!

The combination of flavors in my Slow Cooker Dr Pepper Pulled Pork Sliders is one that I love. It uses 3 to 4 pounds of pork shoulder, which is truly a shoulder cut.

The shoulder is a great primal to work with, as it has a wealth of connective tissue, which means it has a lot of flavor, and it also has a good bit of fat, so it bastes itself. Then, we season it with paprika, garlic powder, and onion powder, which means when you pull it apart, you really get flavor in every bite.

Those ingredients, along with the Dr Pepper, cut the spices’ heat nicely and add a hint of sweetness. And then the sandwich.

I really like slider buns because they’re the perfect size for a sandwich that you can eat with one hand. Two textures make this really good: there’s tangy, sweet barbecue sauce, and there’s crunchy coleslaw.

Ingredients

• Pork shoulder: High in protein; perfect for shredding once slow-cooked.
• Dr Pepper: Adds sweetness and complex flavors to the meat.
• Paprika: Provides a mild smokiness and a hint of sweetness.
• Barbecue sauce: Enhances savory, tangy elements with additional depth.
• Garlic powder: Infuses aromatic, savory essence into the meat.
• Slider buns: Soft, fluffy base supporting the juicy pulled pork.

Ingredient Quantities

• 3 to 4 pounds pork shoulder or pork butt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 cup Dr Pepper or similar soft drink
• 1/2 cup barbecue sauce
• Slider buns
• Coleslaw (optional, for serving)

Instructions

1. In a small bowl, mix the paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the pork shoulder or pork butt.

2. Put the pork that has been seasoned into the slow cooker.

3. Pour the Dr. Pepper over the pork, making sure that it is mostly under the liquid.

4. Completely enclose and simmer on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is tender and shreds easily.

5. When fully cooked, take the pork from the slow cooker and put it on a big cutting board or platter.

6. Employ a pair of forks to pull the pork into shreds, eliminating any sizeable fat clumps.

7. Remove most of the cooking liquid from the slow cooker, but keep about 1/2 cup.

8. Put the pulled pork back in the slow cooker, along with the barbecue sauce. Stir the pork sauce combination together with the other liquids—don’t be shy; this should ideally be a saucy—or better yet, juicy—mixture. And that’s it: the barbecue pork is ready to serve.

9. Simmer for an extra half hour to allow the flavor to come together.

10. Present the pulled pork on slider buns, possibly with a couple of scoops of coleslaw on top. Enjoy! (I’m not sure if this is an appropriate way to serve them for some as-yet-unknown reason.)

Equipment Needed

1. Small bowl
2. Measuring spoons
3. Slow cooker
4. Large cutting board or platter
5. Forks (for shredding)
6. Spoon (for stirring)

FAQ

• Can I use a different type of soda instead of Dr Pepper?Certainly! You could use a comparable soft drink like cola or root beer, which would also contribute sweetness and were boosting the overall taste.
• Do I need to sear the pork before adding it to the slow cooker?Searing is not obligatory, but it is advisable if you want maximum flavor and texture. If you have a moment, take the time to sear the pork in a hot pan, getting it nice and browned all over, before putting it in the slow cooker.
• How long should I cook the pork in the slow cooker?Cook on low for 8-10 hours or on high for 4-5 hours until the pork is easily shredded with a fork and is tender.
• Can I make this recipe in advance?Of course! You can prepare the pulled pork and keep it in the fridge for no more than 3 days, or in the freezer for up to 3 months.
• What is the best way to shred the pork?Employ two forks to separate the pork in the slow cooker, or move it to a cutting board for better control over the shredding process.
• How do I store leftover pulled pork?Keep in a sealed container in the fridge for no more than 3 days. If you want to reheat and eat, it’ll be just as good stovetop or in the microwave, and with similar sauce amounts. You’ll want to add a little if either method dries the meat out.
• What can I serve with the pulled pork sliders?A timeless option is coleslaw. You can also present your choice sliders alongside pickles, additional barbecue sauce, or other beloved toppings.

Substitutions and Variations

Pork shoulder or pork butt: Use beef brisket or chicken thighs for a different protein base.
Dr Pepper or a comparable soft drink: If you don’t have any Dr Pepper on hand, you can use root beer or cola, both of which have a similarly sweet and tangy taste.
Hoisin sauce can serve as a substitute for barbecue sauce when an Asian flair is desired. For a more traditional approach, a homemade, vinegar-based sauce can punctuate the flavor profile.
Buns for sliders: Sub Hawaiian rolls for added sweetness. Or use whole wheat buns for a healthier option.
Coleslaw. Substitute with pickled red onions for a tangy crunch or a simple green salad for a lighter side.

Pro Tips

1. Sear the Pork First: For added flavor and a deeper color, sear the pork shoulder in a hot pan with a bit of oil before placing it in the slow cooker. This step enhances the overall taste and creates a caramelized crust.