Every few months I get a craving for pulled pork. It’s one of our favorite comfort foods. This time around, I thought I would try Dr. Pepper pulled pork in my slow cooker. All you do is add a can or two of Dr. Pepper, along with a few other seasonings to your slow cooker with a Boston Butt. Then let it cook all day until it’s super tender.
After it’s done cooking, you just strain off the cooking juices and excess fat, and then mix the pulled pork with your favorite barbecue sauce and serve it on a bun. To go along with it, I made a simple coleslaw out of cabbage, carrots, red onions, a little mayo, vinegar and agave. It paired perfectly with this puled pork.
Yield: Serves 4
For the pork:
3 - 4 lb Boston Butt
3 cups Dr. Pepper
1/2 cup vinegar
1 teaspoon chipotle chili powder
1 teaspoon red pepper flake
2 tablespoons brown sugar
3 tablespoons worcestershire sauce
1 large onion, diced
2 cloves garlic, chopped
2 cups barbecue sauce
For the cole slaw:
1 small head cabbage, cored and shredded
1 cup matchstick carrots
1 cup thinly sliced red onion
1/4 cup apple cider vinegar
1 tablespoon brown seedy mustard
1 teaspoon agave
1/4 cup mayonnaise
For the pork:
Add all ingredients except barbecue sauce to slow cooker. Cook on low for 8 - 10 hours, or until pork is falling apart.
Drain juices, shred pork with two forks and add barbecue sauce. Heat through and serve on hamburger buns.
For the slaw:
Combine all ingredients in a large bowl and mix well. Cover and set aside in the refrigerator at least 15 minutes before serving.
Adapted from Paula at Bellalimento
