Name: Dr Pepper Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 3–4 lbs pork shoulder or pork butt; 1 tablespoon olive oil; 1 tablespoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional); 1 large onion, sliced; 1 (12 oz) can Dr Pepper; 1 1/2 cups barbecue sauce, divided; Sandwich buns, for serving; Coleslaw (optional, for topping)

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Sweet, smoky, and just the right amount of tangy, these Dr Pepper Pulled Pork Sandwiches are a slow-cooked comfort food favorite. The pork is seasoned to perfection, bathed in the rich flavor of Dr Pepper, and finished with barbecue sauce for a mouthwatering sandwich filling that practically melts in my mouth. Whether I’m serving a crowd or making a satisfying family dinner, this recipe never lets me down.

Dr Pepper Pulled Pork Sandwiches

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3–4 lbs pork shoulder or pork butt

1 tablespoon olive oil

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional)

1 large onion, sliced

1 (12 oz) can Dr Pepper

1 ½ cups barbecue sauce, divided

Sandwich buns, for serving

Coleslaw (optional, for topping)

Directions

I pat the pork dry with paper towels and rub it with olive oil.

In a small bowl, I combine the salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. I rub the seasoning all over the pork.

I place the sliced onions at the bottom of my slow cooker, then set the seasoned pork on top.

I pour the Dr Pepper around the pork, cover, and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is fork-tender.

I remove the pork, shred it with two forks, and discard any large fat pieces.

After draining most of the liquid (I save about ½ cup), I return the shredded pork to the slow cooker with 1 cup of barbecue sauce and the reserved liquid. I stir it all together.

I let it cook on LOW for another 15–20 minutes so the flavors can meld.

I serve the pulled pork on buns with extra barbecue sauce and coleslaw on top, if I’m feeling fancy.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 8 servings

Calories: Approximately 390 kcal per serving

Variations

I sometimes swap Dr Pepper for root beer or cola for a slightly different flavor twist.

If I want a spicy kick, I add a few dashes of hot sauce or chipotle peppers in adobo when adding the barbecue sauce.

For a Carolina-style version, I use a vinegar-based barbecue sauce.

I like to pile the pork onto sliders for party-friendly bites or stuff it into baked potatoes for a hearty meal.

Sometimes, I toast the buns for a bit of extra crunch and flavor.

Storage/Reheating

I store leftover pulled pork in an airtight container in the fridge for up to 4 days. To reheat, I place it in a saucepan over low heat with a splash of water or extra barbecue sauce to keep it moist. It also reheats beautifully in the microwave in short intervals. For longer storage, I freeze the pulled pork in a freezer-safe bag or container for up to 3 months, thawing in the fridge overnight before reheating.

FAQs

Can I make this recipe without a slow cooker?

Yes, I can! I just use a Dutch oven or oven-safe pot and cook the pork, covered, in a 300°F (150°C) oven for about 3–4 hours, or until tender.

What’s the best cut of pork for pulled pork?

I always use pork shoulder or pork butt. They’re marbled with fat, which makes the meat tender and flavorful after slow cooking.

Can I make it ahead of time?

Absolutely. I often make the pork a day in advance and reheat it before serving. The flavors actually deepen overnight, making it even better the next day.

What type of barbecue sauce works best?

I usually go for a smoky or slightly sweet barbecue sauce, but it really depends on my taste. Tangy vinegar-based or spicy sauces work well too.

How can I serve this to a crowd?

I keep the shredded pork warm in the slow cooker on the “warm” setting and set up a sandwich bar with buns, sauces, and toppings like coleslaw, pickles, and sliced onions.

Conclusion

This Dr Pepper Pulled Pork is one of those recipes I come back to again and again. It’s ridiculously easy, incredibly flavorful, and endlessly versatile. Whether I’m feeding family or hosting a game-day crowd, these sandwiches hit the spot every time. The slow cooker does most of the work, leaving me with more time to enjoy the meal—and the compliments that follow.

📖 Recipe:

Dr Pepper Pulled Pork Sandwiches

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Author: Cheryl
Total Time: 8 hours 10 minutes
Yield: 8 servings
Diet: Halal

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Description

Sweet, smoky, and tangy, these Dr Pepper Pulled Pork Sandwiches are slow-cooked to perfection. Tender pork is infused with the flavor of Dr Pepper and finished with barbecue sauce, making them an easy and flavorful comfort food favorite for any occasion.

Instructions

Pat the pork dry with paper towels and rub it with olive oil.
In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. Rub the seasoning all over the pork.
Place the sliced onions at the bottom of the slow cooker and set the seasoned pork on top.
Pour the Dr Pepper around the pork, cover, and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork is fork-tender.
Remove the pork, shred it with two forks, and discard any large fat pieces.
Drain most of the liquid, reserving about ½ cup. Return the shredded pork to the slow cooker with 1 cup of barbecue sauce and the reserved liquid. Stir to combine.
Cook on LOW for another 15–20 minutes to allow flavors to meld.
Serve on sandwich buns with extra barbecue sauce and coleslaw if desired.