With a name like Baja to Bar-b-que, it’s about time I gave you a BBQ recipe. This weekend we busted out the crock-pot and made Slow Cooker Dr. Pepper Pulled Pork. It’s one of the hubby’s favorites and is insanely easy to make. You dump it all in the crock-pot and forget it. Six to eight hours later you’ve got sweet, tender, falling apart pulled pork. The hardest part was trying to keep Caleb from removing the lid to look/smell/stir it. JUST LEAVE IT. The more you open the lid, the longer you have to wait for delicious BBQ. So, while I know it’s hard to resist the smell, just leave it alone and keep yourself occupied with other things. Clean the house, do laundry, mow the lawn, OR you can read a book, paint your nails, and watch Netflix. I chose the latter. Without further ado, here is one easy, mouthwatering, bbq recipe to add to your rotation. I promise it will be a repeat.
Here are the ingredients. Pork shoulder aka pork butt aka Boston butt. I have no idea why it has so many names, but I promise they are all the same cut of juicy, fatty meat. To the pork, add onion, bbq sauce, and glorious Dr. Pepper. The combination of citric acid and sugar in the soda help make the meat tender and sweet. And if you’re thinking to yourself any “cola” will do, you’re wrong. I can’t explain why, but it’s just not the same.
Salt and pepper the pork and place it in the slow-cooker.
Add the onion.
In a bowl, mix 12 ounces of Dr. Pepper and ½ cup of BBQ sauce into a slurry. Pour the mixture over the pork and set the crock-pot on low for 6-8 hours or until it reaches an internal temperature of 160 degrees. We set ours to 6 hours for two reasons. First, our crock-pot tends to run very hot, and has burned dishes in the past. Second, this is a 4lb pork butt. If it was closer to 5 or 6 pounds it would have needed the extra time. Low and slow is the name of the game.
6-8 hours later, return to this. It is worth the wait. Remove the pork shoulder/butt from the slow cooker and start shredding it with your handy-dandy meat claws. If you don’t have meat claws, two forks will work fine. You just won’t look as cool as my wolverine husband.
Once the meat is shredded you can add it back to the juices, or drain the juices and mix in your bar-b-que sauce. We return the pork to the juices to keep in juicy and moist. Serve with a slotted spoon to drain the extra liquid and keep your bun from getting soggy. Add exactly the amount of BBQ sauce you want on your sandwich.
Caleb’s buns of choice are Hawaiian sweet rolls, which leaves you with pulled pork sliders instead of a sandwiches, but they’re tasty so I have no complaints. Load up your plate with all the fixin’s, role up your sleeves and dig in. Enjoy!