Try this Dr Pepper Pulled Pork recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (340g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Season pork with your rub on all sides.
- Place in slow cooker.
- Pour in Dr Pepper.
- Cook on low 10-12 hours.
- Drain most of the liquid.
- Use tongs to shred pork.
- Add barbecue sauce to taste (I use a whole bottle)
- Stir well and reduce temp to warm for serving.
- Serve on buns with cole slaw on the sandwich or on the side (optional).
What actually happens to a lean cut of meat when it stews in a carbonated, sugary soft drink for ten hours? The science relies on a combination of mild acidity and extended thermal breakdown. Phosphoric acid present in the soda helps weaken connective tissues, while the sucrose breaks down into glucose and fructose, which then participate in Maillard-adjacent caramelization reactions as the moisture reduces. Because pork loin contains very little intramuscular fat compared to a shoulder roast, maintaining the proper cooking duration of ten to twelve hours on a low setting is critical to prevent the muscle fibers from seizing.
- Select a slow cooker that holds at least a four-quart capacity to ensure the liquid pools adequately around the base of the roast without spilling over the rim.
- Drain approximately eighty percent of the cooking liquid before shredding with tongs so the final product absorbs the barbecue sauce rather than remaining watery.
- Keep the appliance temperature set to the warm function after shredding to allow the starches in the added sauce to bind to the meat proteins without scorching the sugars.
- Store leftover shredded pork in an airtight glass container in the refrigerator for up to four days, or freeze it flat in freezer-safe bags for three months.
Managing liquid volume prevents the meat from boiling instead of braising properly. Precise temperature control ensures that collagen fully converts into gelatin.
