Slow Cooker BBQ Pork Recipes | Dr. Pepper Pulled Pork + More! (2024)

FAQs

Why put Dr Pepper in pulled pork? ›

Injecting with the cherry Dr Pepper adds flavor to the inside of the pork butt and increases the juiciness of the finished product. I put an ounce or so of cherry Dr Pepper about every 2 inches across the top of the butt.

Pepper soda, which acts as a tenderizer for the meat and adds so much flavor during the low and slow cooking process. Any similar soda that you enjoy will work well — Coca Cola and root beer are also great options and can be substituted in equal quantities.

Cooking the pork low and slow makes it incredibly tender. If you'd prefer to make this in the oven, see our oven pulled pork recipe.

To achieve tender and flavorful pulled pork, it's best to cook it slowly for a long time until it's easy to shred. This makes it a great dish to prepare in advance and serve for dinner later.

Storing pulled pork

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

Adding pulled pork sandwich toppings like coleslaw, cheese, or even international options like kimchi is a great way to make a simple dish a memorable one to share with family and friends.

Apply about 2 TBS of yellow mustard to the top and sides of the meat then coat the top and sides with Jeff's original rub. Wait about 10 minutes then flip the pork over to fat cap side down. Apply the same mustard and rub to the "now" top side and it's ready to cook.

On low heat, cook for 8-10 hours; on high heat, cook for 5-6 hours. The pork should be fork-tender and easily shredded. Can you overcook pulled pork in a slow cooker? Yes, overcooking can lead to dry, tough meat.

Should pulled pork be covered in liquid in a slow cooker? You don't need much liquid to slow cook pork since it releases juices while cooking when using the low setting.

How do Chinese make pork so tender? ›

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more.

Muscle fibers contract and push out moisture as meat cooks. It first starts to happen when the internal temperature reaches 104℉ (40℃) and greatly increases once you hit 140℉ (60℃). This is why ribeyes, chicken breasts, and pork chops turn dry and chewy when you cook them for too long.

Dr Pepper isn't just here to flavor this roast: It works as a tenderizing ingredient, too. Marinades include acidic ingredients like vinegar or citrus juice—and in this case, Dr Pepper—that help break down fibers in tough cuts to make meat more tender and delicious after cooking.

But the king of sodas has been used in southern cooking for years — particularly in marinades and sauces for beef and pork. Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine. But co*ke isn't limited to southern cooking!

And it's an ingredient that you probably already have: root beer. All you'll need to do is pour an entire can of root beer into your slow cooker — or whatever vessel you're using to make your pulled pork — and let the soda work its magic.

co*ke: The co*ke adds sweetness and tenderizes the meat (Diet soda wont produce as great of results). Root beer would make a good substitute. If you don't want to use soda you can substitute another acid, like ½ cup apple cider vinegar mixed with one cup of apple juice.