Slow Cooker Dr. Pepper Pulled Pork

Ingredients

• 5 lb pork shoulder or butt (Source specifies 5-7 lb; use a larger roast with additional cooking time as needed.)
• 1 onion (Large, coarsely chopped)
• 11 oz chipotle peppers in adobo sauce (The source says 1 can (11 oz); the source spells the sauce as “adobe sauce.”)
• 2 Dr. Pepper (Cans; use soda pop as specified)
• 2 tbsp brown sugar
• 0.25 tsp salt
• 0.5 tsp pepper

Steps

1. 1

   Place the pork in a large resealable freezer bag.

2. 2

   Add the coarsely chopped onion, chipotle peppers in adobo sauce, brown sugar, salt, and pepper to the bag.

3. 3

   Pour the two cans of Dr. Pepper into the bag, holding the bag upright to help prevent spills.

4. 4

   Remove as much excess air as possible, seal the bag, and freeze.

5. 5

   Thaw the frozen meal before cooking.

6. 6

   Transfer the thawed bag contents to a crockpot or slow cooker.

7. 7

   Cook on high for 4-5 hours or on low for 7-8 hours.

8. 8

   Shred the pork and serve it on buns.

9. 9

   Alternatively, thaw the frozen meal before Instant Pot cooking.

10. 10

    Place the thawed bag contents in the Instant Pot and set the valve to sealing.

11. 11

    Cook on Manual for 60 minutes, then allow a natural pressure release.

12. 12

    Shred the pork and serve it on buns.

Notes

The source suggests serving the pork on buns with garlic mayo and coleslaw. Root Beer or Diet Dr. Pepper may be substituted for Dr. Pepper, and BBQ sauce can be added to stretch the meal. For a larger roast, increase cooking time until it shreds easily and reaches an internal temperature of 195-205°F.

Nutrition per serving

• main
• freezer meal
• slow cooker
• Instant Pot
• American
• pork
• make-ahead
• potluck