Spicy Dr. Pepper Shredded Pork (slow cooker)

#502       Comment on this recipe.

Source: Dee Nash


    This is good served on buns, with your favorite barbeque sauce and Creamy Coleslaw.


  1. 1 large onioin
  2. 1 (5-7 lb) pork shoulder, (pork butt)
  3. 1 (7 oz) can chipotle chiles in adobo sauce
  4. salt
  5. pepper
  6. 2 (12 oz) cans Dr. Pepper (not diet)
  7. 2 T brown sugar


  1. Preheat oven to 300 °F.
  2. Peel the onion and cut it into wedges. Lay the onion in the bottom of a large Dutch oven.
  3. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
  4. Pour the can of chipotle chiles over the pork (include the sauce.)
  5. Pour in the Dr. Pepper.
  6. Add brown sugar to the sauce and stir in.
  7. Place lid tightly on pot, then set pot in the oven.
  8. Cook for at least 6 hours, turning roast 2 or 3 times during the cooking process.
  9. Check meat after 6 hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
  10. Remove meat from pot and place on a cutting board or other work surface.
  11. Use two forks to shred meat, discarding large pieces of fat.
  12. Strain as much of the fat off the top of the cooking liquid as you can and discard it.
  13. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
  14. Make Ahead

  15. You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold.
  16. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Picture of Recipe

Spicy Dr. Pepper Shredded Pork (slow cooker) - Picture of Recipe
Spicy Dr. Pepper Shredded Pork (slow cooker) - Picture of Recipe
Serves: 18
Prep Time: 5 minutes
Cook Time: 6 hours
Course: Entree
Type of Food: Sandwich/Wrap/Panini
Key Ingredient: Pork
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Slow Cooker
Themes/Holidays: Juneteenth

hide pictures