Drunken Dr Pepper Pulled Pork RECIPE Will BLOW Your Mind!
Drunken Dr Pepper Pulled Pork: Exactly the recipe you need if you can’t break out the smoker for some pulled pork! Join us as we prepare a fantastic pork feast, perfect for any time of year! We’ll show you the steps for this delicious pork recipe, culminating in a satisfying homemade sandwich. This cooking adventure demonstrates how to cook meat to perfection, making it ideal for your next bbq gathering.
Things to know:
Why add Dr Pepper to pulled pork?
Dr Pepper is used in pulled pork to tenderize the meat, balance flavors with acid and sugar, and add a sweet, smoky complexity to the dish. The soda’s caramelizing sugars help create a sticky glaze while the acidic formula breaks down tough pork fibers. It’s a popular choice for slow-cooker recipes to achieve falling-apart tender results. If you ask why add the whisky, I will lose all respect for you.
How much Dr Pepper do you use for pulled pork?
For a standard 3–5 pound pork shoulder or butt, use one 12-ounce can of Dr. Pepper. The soda acts as a tenderizing, sweet braising liquid that, when cooked on low for 6–8 hours, creates a tangy flavor that pairs well with BBQ sauce. Do not use diet soda; regular sugary Dr. Pepper is needed for the right caramelization. It will also require revoking of your Man Card.
Is root beer or Dr Pepper better for pulled pork?
Both Root Beer and Dr. Pepper are excellent, popular choices for pulled pork, acting as tenderizers that add sweetness to counteract savory flavors. Root beer often yields a slightly sweeter, distinct, and highly favored result, while Dr. Pepper adds a complex, spiced sweetness similar to cola. Both result in a “melt-in-your-mouth” texture.
What is the best cut of meat for pulled pork?
The best cut of meat for pulled pork is pork shoulder, specifically the Boston butt (or pork butt), due to its high fat marbling and collagen content, which creates tender, succulent meat when cooked low and slow. It is relatively inexpensive, forgiving to cook, and shreds easily.
Ingredients
4-5 lb pork butt
1 T kosher salt
1 T garlic powder (we used Spiceology’s Vampire Killer).
1 T cumin
1 T Spiceology’s Tomatador blend (optional…but worth it!)
1 large sweet onion thinly sliced
1 can Dr Pepper (or 2 mini cans)
8 oz Whisky (We used Wild Turkey American Honey)
1 T Liquid Smoke
6 cloves garlic
½ cup brown sugar packed
1. Pat your pork butt dry and sprinkle with kosher salt, garlic powder, Tomatador and cumin. Use your hands to massage it into the meat.
2. Get a large cast iron skillet super hot and sear the outside of the meat – on all sides.
3. Next, add the onion to the bottom of the crock pot or slow cooker then add your pork butt.
4. Add the Dr Pepper, whisky, liquid smoke, garlic, brown sugar and chipotles to your blender. Blend until smooth, then add to crock pot.5. Turn the crockpot on high for 6 hours and let it work its magic. If cooking on low, cook for 10-12 hours.
6. Once done, carefully remove the pork butt from the liquid and let it rest for a few minutes before pulling it apart. Return the shredded pork to the crock pot and serve with buns, on tacos, or however you wish. ENJOY!
Equipment used:
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