Recipe Background
Doctored Pulled Pork: A college football favorite, slow-cooked to juicy perfection with a soda twist.
The first time I came across the delightful blend of Dr Pepper and pork was during a college football weekend with friends. Those Saturdays were sacred, gathering around a tiny TV in our cramped shared apartment, with laughter as loud as the game itself. One of my roommates, a culinary maverick before food influencers were even a thing, introduced us to this idea. The recipe demanded a leisurely pace—something we all had in spades during those carefree college days. All it took was a slow cooker, a can of soda most of us had in our mini-fridges, and a shoulder of pork that the group would chip in for.
In the kitchen of our student digs, I quickly learned the beauty of simplicity. The fragrant aroma of garlic mingling with sweet Dr Pepper wafted through our place as we eagerly awaited the moment to devour the dish. My tip? Make sure the pork is properly shredded and allow it to soak in all the juices before adding the barbeque sauce. Trust me, it makes all the difference, locking in flavors and ensuring each bite is blissfully juicy-sweet. After letting the sauce thicken, we’d pile it high on rolls, topping it with coleslaw for a bit of tangy crunch. It became our secret weapon, our not-so-discreet bribe to get more friends over, their thumbs up as good as any touchdown celebration.
Those Saturdays may be a fond memory now, but the taste of pull-apart pork with a surprising soda twist continues to bring that laid-back college vibe wherever it’s served. It's more than just a recipe; it's a rite of communal eating, keeping friendships tied over comfort food that embraces the love of the game.
Ingredients
- 1 onion optional, sliced
- 1 (4-5-pound) pork butt or pork shoulder roast
- salt to taste
- black pepper to taste
- garlic powder to taste
- 1 can Dr Pepper
- 3/4 cup barbeque sauce
- rolls to taste, for serving
- coleslaw optional, to taste, store-bought or homemade, for serving
Directions
- In the bottom of a slow cooker, add the onion.
- Rub the pork with the salt, the pepper, and the garlic powder.
- Place the pork in the slow cooker.
- Pour the soda over the pork.
- Cover and cook until the pork is cooked through and tender, with the meat reaching a minimum internal temperature of 145 degrees F, about 7-8 hour on low and 4-5 hours on high.
- Using two forks, shred the pork and let it soak in the cooking juices.
- Add the barbeque sauce to the pork and stir to combine.
- Cook until the sauce is thickened slightly, about 30 minutes-1 hour.
- Serve the pork on the rolls and with the coleslaw.
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