The Scoop
Millionaire Pulled Pork combines soda-infused sweetness with smoky spices for lazy weekend luxury.
Back in the bustling days after graduating college, I found myself transitioning into the world of independence and responsibility. My first job demanded not only my time but also my creative energy. That’s when I discovered the magic of a good slow cooker recipe. One weekend, feeling particularly inspired to embrace adulthood and culinary innovation, I decided to create something both luxurious and easy for a laid-back Sunday gathering with friends. My pantry staples, like smoked paprika and garlic, were perfect for an adventurous twist on a classic.
Admittedly, I was drawn to the idea of using Dr Pepper to infuse a sweet, complex depth to the pork. It felt like an unexpected nod to those late-night study sessions fueled with caffeine and creativity. While the pork cooked to tender perfection, I tapped into one of my own little secrets: Letting the meat rest a bit before shredding ensured a juicier, more flavorful texture. Often overlooked, this step can elevate the simplest dishes to something truly unforgettable.
This dish became a staple for many future gatherings and milestones, serving as a delicious reminder of my early days navigating adulthood. Friends loved the playful contrast of rich pork with tangy coleslaw nestled in soft buns. Looking back, the millionaire pulled pork was not only my foray into effortless culinary elegance but also a testament to the joy found in sharing good food and great company.
Ingredients
- 1 medium sweet yellow onion, thinly sliced
- 1 (4-5-pound) pork butt or pork shoulder
- 12 ounces Dr Pepper®
- 2 tablespoons liquid smoke
- 1 tablespoon honey
- 1 tablespoon garlic, minced
- 1/4 cup light brown sugar, packed
- 1 tablespoon onion powder
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 cup barbeque sauce
- hamburger buns or deli rolls, to taste, for serving
- 15 ounces coleslaw, store-bought or homemade, optional, for serving
Directions
- Line a 6-7-quart slow cooker with aluminum foil.
- Evenly layer the onion slices in the bottom of the prepared slow cooker.
- Top the onions with the pork and cover with the Dr Pepper®.
- In a small bowl, add the liquid smoke, the honey, and the minced garlic and stir to combine.
- Use a basting brush to evenly brush the sauce mixture onto the pork.
- In another small bowl, combine the brown sugar, the onion powder, the kosher salt, the smoked paprika, the black pepper, and the cumin.
- Sprinkle the spice mixture on top of the pork.
- Cover the slow cooker and cook the pork mixture until the meat is very tender, on high heat for 4 hours or low heat for 6 hours.
- Use two forks to shred the pork.
- Pour the barbeque sauce over the shredded pork and toss to coat.
- Serve the pulled pork on the hamburger buns topped with the coleslaw.
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