Dr. Pepper Pulled Pork Sandwiches Recipe
It can’t get much easier than today’s delicious Dr. Pepper Pulled Pork Sandwiches Recipe. This dish is easily served to guests at an easy summer gathering and even at a Super Bowl party. The simple combination of spiced rubbed and browned pork simmered in the Slow Cooker with Dr. Pepper once shredded, and combined with homemade barbecue sauce the finish yields a mighty succulent-tasting flavor.
What’s with Dr. Pepper? I’m not sure of the precise origination of using Dr. Pepper soda in the Pulled Pork preparation. Though in these parts, Dr. Pepper maintains striking popularity throughout the western and southwestern states. Dr. Pepper is frequently the soda of choice among many folks in Las Vegas where it is very commonly served at barbecues and parties, with the option of both regular and diet. I’ll do as the locals do.
To begin the Pulled Pork Sandwiches, you only need to begin with a nice-cut pork roast. First score the top of the pork into diagonal diamonds before marinating in the nice bold rub. For the rub I’ve used a combination of garlic powder, smoked Spanish paprika, adobo chili powder, and some generous pinches of coarse kosher salt and cracked black pepper. An overnight marinade is best covered with plastic wrap. The scent in your refrigerator will ensure olfactory delight.
If you live on the east coast or in parts of the country where Dr. Pepper isn’t as common you can easily substitute the Dr. Pepper for a can of cola.
A broad variety of sodas including colas and lemon-lime varieties such as Sprite or 7-Up are used in Asian meat marinade preparations serving as a sweetening component. Korean Beef Bulgogi marinade may also be prepared using assorted flavors of soda combined with mashed sweet Korean pear ensuring tenderness while also lending the sugars toward perfect caramelizing when cooking or grilling the meat. I use the sweet Korean pear when preparing Galbi, Korean Short Ribs.
In the finish, using Dr. Pepper or any type of soda in your Dr. Pepper Pulled Pork recipe does not impart the distinct flavor of the drink but enhances the meat cut and the juice flavoring.
Browning the meat to a golden brown all over before setting it into the slow cooker enhances the depth of flavor to the pork roast which then combines well with this sweet flavoring component. Once cooked and shredded or chopped the flavorful pork is tossed between some of its finished juices along with the easy homemade barbecue sauce. Perfect served on toasted rolls alongside your side dish favorites, like Grams Macaroni Salad, it’s a fun and easy dish, Dr. Pepper Pulled Pork Sandwiches Recipe tossed with Barbecue Sauce.
Dr. Pepper Pulled Pork Sandwiches Recipe
- For the Pulled Pork:
- 4 1/2- 5 pound pork roast
- few shakes each: garlic powder, smoked Spanish paprika, adobo chili powder
- couple pinches of coarse kosher salt
- few grinds of cracked black pepper
- 2 tablespoons olive oil
- 1 yellow onion, halved, sliced
- 2 bay leaves
- 1 can Dr. Pepper
- For the Barbecue Sauce:
- 1 cup tomato sauce
- 1 cup ketchup
- 2 tablespoons yellow mustard
- 1/3 cup brown sugar
- few shakes Worcestershire sauce
- 1 tablespoon liquid smoke
- 1/3 -1/2 cup apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon adobo chili powder
- few shakes garlic powder
- pinch allspice
- few pinches coarse kosher salt
- few grinds cracked black pepper
- 3 tablespoons butter
- For Preparing the Pulled Pork Sandwiches:
- 1 Kaiser or poppy seed roll per sandwich, halved
- 1-2 slices provolone cheese per sandwich
- Preparing the Pulled Pork: Score the fat on the top of the pork, and season the meat all around with the spices. Cover with plastic wrap and refrigerate overnight.
- Heat a large-sized skillet to very hot temperature, pour in the olive oil, swirl to coat the pan
- Set pork into the skillet fat side down and brown until golden, around 3-5 minutes. Turn pork over and brown the other side, another 3-5 minutes, turn off the heat
- Line the bottom of a Slow Cooker with half of the sliced onions, set browned pork on top. Scatter over the remaining onions, toss in 2 bay leaves
- Pour the can of Dr. Pepper into the Slow Cooker
- Cook pork roast at low temperature until at the tender shredding point, around 4-5 hours, depending on Slow Cooker
- Preparing the Barbecue Sauce: Combine all ingredients together in a saucepan, bring to near boiling point, reduce temperature to very, very, low heat, and let simmer for around twenty minutes, stirring occasionally until sauce is thickened, cool, cover and refrigerate
- Preparing the Pulled Pork with Barbecue Sauce: In a large-sized bowl, shred the cooked pork using two forks or your hands. ( You may also chop the meat into smaller sized pieces) Pour over half of the juices remaining in the slow cooker, stir well to blend, add in more if desired. Combine together the Shredded Pork with the Barbecue Sauce. Cover and refrigerate
- Assembling the Sandwiches: Heat Pulled Pork with Barbecue Sauce in a saucepan at a very low temperature until hot. Preheat oven to 275 degrees, set roll halves on a parchment-lined baking sheet to lightly toast. Arrange hot pulled pork onto the bottom of the roll, set on a slice of Provolone cheese finish with the bun top