Mohamed Shili This delicious pulled pork recipe by Joanna Gaines is a simple, slow-cooked masterpiece perfect for busy days or weekend feasts. Infused with the sweetness of Dr Pepper and topped with a tangy homemade BBQ sauce, it’s versatile enough for sandwiches, nachos, or mac and cheese. Use pantry staples for a flavorful, fuss-free meal everyone will love!
Recipe Ingredients:
Pulled Pork
- 3-4lb / 1.5-2kg Pork Shoulder
- 1x 12oz / 330ml can of Dr Pepper
- 1 medium Onion, sliced
- 2 tsp EACH: Paprika, Salt
- 1 tsp EACH: Garlic Powder, Black Pepper
Dr Pepper BBQ Sauce
- 1x 12oz / 330ml can of Dr Pepper
- 1 cup / 240g Ketchup
- 1/4 cup EACH: Dark Brown Sugar, Apple Cider Vinegar
- 2 tbsp EACH: Worcestershire Sauce, Tomato Paste
- 2 tsp Smoked Paprika
- 1 tsp Mustard Powder
- 1/2 tsp EACH: Onion Powder, Garlic Powder, Salt, Black Pepper
- 1/2 tsp Hot Sauce, or to taste
How To Make Pulled Pork With Dr Pepper Recipe?
- Season the Pork: Rub the pork shoulder with paprika, salt, garlic powder, and black pepper until evenly coated.
- Set Up the Slow Cooker: Layer sliced onion at the bottom of a slow cooker. Pour in half the can of Dr Pepper, place the pork on top, and add the remaining Dr Pepper.
- Cook the Pork: Cover the slow cooker and cook on low heat for 10 hours, allowing the pork to become tender and flavorful.
- Prepare the BBQ Sauce: Combine all BBQ sauce ingredients in a large pot or deep pan. Whisk thoroughly to mix, then simmer gently for 20–30 minutes, stirring occasionally until thickened. Taste and adjust seasoning if needed.
- Shred the Pork: Remove the pork from the slow cooker and transfer to a large tray. Add the cooked onions and, optionally, a splash of the cooking juices for added flavor. Shred the pork with two forks but avoid over-shredding to keep it tender.
- Mix with Sauce: Pour the prepared BBQ sauce over the shredded pork and toss to combine evenly. Shred further if needed for desired consistency.
- Serve and Enjoy: Serve the pulled pork in burger buns with coleslaw, as a topping for mac and cheese, or in nachos. Enjoy the perfect balance of sweet, tangy, and smoky flavors!
Recipe Tips:
- Use Pork Shoulder for Best Results: Pork shoulder is the perfect cut for slow cooking because it becomes tender and juicy. Avoid leaner cuts like pork loin, which may dry out.
- Don’t Skip the Onions: The sliced onions add flavor to the cooking juices and help keep the pork moist during slow cooking.
- Cook Low and Slow: Cooking on low heat for 10 hours allows the pork to break down properly, making it easy to shred and packed with flavor.
- Thicken the BBQ Sauce Slowly: Simmer the sauce gently over low heat to avoid burning the sugar and ensure it thickens nicely for the perfect texture.
- Add Juices to Shredded Pork: Mix a little of the cooking juices with the shredded pork before adding BBQ sauce to keep it moist and full of flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover pulled pork cool to room temperature first. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, place the pulled pork in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
- Reheat: Transfer the pulled pork to a microwave-safe dish, cover with a microwave-safe lid, and heat on medium power for 2–3 minutes, stirring halfway through.
Nutrition Facts
- Calories: 401
- Total Fat: 22.59g
- Saturated Fat: 7.62g
- Cholesterol: 109mg
- Sodium: 1,021mg
- Potassium: 893mg
- Total Carbohydrate: 9.07g
- Dietary Fiber: 2.2g
- Sugars: 2.17g
- Protein: 38.92g
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Joanna Gaines Pulled Pork With Dr Pepper Recipe
Description
This delicious pulled pork recipe by Joanna Gaines is a simple, slow-cooked masterpiece perfect for busy days or weekend feasts. Infused with the sweetness of Dr Pepper and topped with a tangy homemade BBQ sauce, it’s versatile enough for sandwiches, nachos, or mac and cheese. Use pantry staples for a flavorful, fuss-free meal everyone will love!
Ingredients
Pulled Pork
Dr Pepper BBQ Sauce
Instructions
- Season the Pork: Rub the pork shoulder with paprika, salt, garlic powder, and black pepper until evenly coated.
- Set Up the Slow Cooker: Layer sliced onion at the bottom of a slow cooker. Pour in half the can of Dr Pepper, place the pork on top, and add the remaining Dr Pepper.
- Cook the Pork: Cover the slow cooker and cook on low heat for 10 hours, allowing the pork to become tender and flavorful.
- Prepare the BBQ Sauce: Combine all BBQ sauce ingredients in a large pot or deep pan. Whisk thoroughly to mix, then simmer gently for 20–30 minutes, stirring occasionally until thickened. Taste and adjust seasoning if needed.
- Shred the Pork: Remove the pork from the slow cooker and transfer to a large tray. Add the cooked onions and, optionally, a splash of the cooking juices for added flavor. Shred the pork with two forks but avoid over-shredding to keep it tender.
- Mix with Sauce: Pour the prepared BBQ sauce over the shredded pork and toss to combine evenly. Shred further if needed for desired consistency.
- Serve and Enjoy: Serve the pulled pork in burger buns with coleslaw, as a topping for mac and cheese, or in nachos. Enjoy the perfect balance of sweet, tangy, and smoky flavors!
Notes
- Use Pork Shoulder for Best Results: Pork shoulder is the perfect cut for slow cooking because it becomes tender and juicy. Avoid leaner cuts like pork loin, which may dry out.
- Don’t Skip the Onions: The sliced onions add flavor to the cooking juices and help keep the pork moist during slow cooking.
- Cook Low and Slow: Cooking on low heat for 10 hours allows the pork to break down properly, making it easy to shred and packed with flavor.
- Thicken the BBQ Sauce Slowly: Simmer the sauce gently over low heat to avoid burning the sugar and ensure it thickens nicely for the perfect texture.
- Add Juices to Shredded Pork: Mix a little of the cooking juices with the shredded pork before adding BBQ sauce to keep it moist and full of flavor.
Joanna Gaines Pulled Pork With Dr Pepper Recipe
