Crock Pot Dr. Pepper Pulled Pork

#Crockpot Dr. Pepper pulled pork #recipe. Perfect lazy day dinner idea!

I used to be a little wary of putting soda into a main dish, but then a while back I tried a crockpot root beer pulled pork and it is one of our favorite meals. So, using Dr. Pepper for a new crockpot pork recipe seemed like a no brainer. This crockpot Dr. Pepper Pulled Pork is delicious and oh so good on soft bun.


3-4 lb Pork Loin Roast
Pork Rub or your favorite seasonings
12 oz Dr Pepper
Barbecue Sauce (to taste)


Step 1: Season pork with your rub on all sides.

Step 2: Place in slow cooker and pour in Dr Pepper.

Step 3: Cook on low 10-12 hours.

Step 4: Drain most of the liquid, and use tongs to shred pork.

Step 5: Add barbecue sauce to taste (I use a whole bottle)

Step 6: Stir well and reduce temp to warm for serving. Serve on buns.


  1. Interesting. I would have assumed the barbecue sauce would be the main part of cooking it in the crock post. I'm sure the Dr. Pepper gives it a nice, unique taste!

  2. Yum I love Crockpot meals like this. I have made a pulled pork similar to this recipe and it turned out great. I will have to try your recipe out!

  3. That's a good old Texas thing to do 🙂 Dr. Pepper down here is like Coca-Cola in Georgia 😉 Cooking pork in the slow cooker is my preferred way to make it.

  4. Wow, that looks so good! And I can't believe I've never made BBQ pulled pork in my slow cooker before. Going to be making this next week!

  5. I've heard those recipes with soda are so good — maybe one of these days I'll "treat" myself.

  6. Big Dr. Pepper fan but have never used it while cooking. I'm sure this is amazing and it seems so simple I couldn't imagine not giving it a try.

  7. If you were putting it on sandwiches I would definitely double the recipe, you might want to even triple it just to make sure you had enough for everyone.

  8. i loved this so much i linked it on my blog and wrote a review! i tried to link the post here, but it's not letting me :/

    • That should work fine as a substitute, it just make be a little more fatty. Simply skim the fat from the pot before shredding the pork if that is the case.

    • No Samantha, It doesn't have to be all the way. We have put it in there mostly frozen before, you may have to use judgement on whether to extend the cook time as it gets closer to being done.

    • It could be, but the meat may not be as tender as it would be cooked on a lower temp. As always, when dealing with pork or chicken, be sure to check the internal temperature with a meat thermometer before shredding and serving.

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