Crock Pot Dr Pepper Pulled Pork

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 6

Total Time: 6 5

Servings:

Calories: 181kcal

Author: Lauren

This Crock Pot Dr Pepper Pulled Pork is the best recipe for tasty bbq all summer long! It only requires 5 minutes of prep and the slow cooker does all the work for you! Use this high protein, tender, sweet and tangy pork for sandwiches, salads, bowls all season long!

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Equipment

Crock-Pot 7-Quart Slow Cooker

Ingredients

2.5 lbs pork tenderlion
1 Tbsp garlic powder
2 tsp salt
1 tsp black pepper
1 small can Dr Pepper regular not diet
1 cup BBQ sauce I used G Hughes sugar free hickory flavored

Instructions

Place the pork tenderloin in the Crockpot.
Mix together the garlic powder, salt and pepper in a small bowl and rub all over the pork.
Pour the Dr Pepper over the pork and cook on low heat for 6-8 hours (recommended) or high for about 4 hours. Pork should be easily shreddable when done.
Remove the pork and place on a cutting board or large plate. Reserve about a cup of the remaining juices to use later. Using two forks, shred the pork and place back in the Crock-pot.
Pour the BBQ sauce on top of shredded pork with 1/2 cup of the remaining juices. Toss to coat. Add more BBQ sauce or juices if desired to get to desired consistency.
Leave in the warm Crock-pot for 20-30 minutes to heat through and for the flavors to come together.
Use shredded pork however you wish! Add to a hamburger bun with coleslaw, make into tacos, add on top of a salad or grain bowl, etc!

Notes

You can use a pork shoulder or butt if you would prefer (will be higher in fat, lower protein).

Any type of soda works! Use coca cola, root beer, diet or sugar-free.

To reheat: I prefer reheating this recipe on the stove if I can! Just place leftover pork tenderloin in a pan or pot and reheat of low-medium heat until it's heated through. This helps avoid it drying out. You can also add a little more juice or bbq sauce to help add moisture to the pork. You can also microwave in short increments on 70% power until heated through. Just try to avoid high heat if you can as that will quickly dry out the pork.

To freeze: Let pulled pork cool then seal in an airtight container or freezer safe bag. Remove as much air as possible to avoid freezer burn. The defrost, either place in the refrigerator the night before or place in cool water for 1-2 hours. Then reheat.

Nutrition