Dr. Pepper Pulled Pork Sandwiches Barbecue Sauce
If you’ve a Slow Cooker on hand party preparation can’t get much easier than the Dr. Pepper Pulled Pork Sandwich with Barbecue Sauce which is perfect for gatherings any time of the year.
So what’s with the Dr. Pepper? I’m not exactly sure on the precise origination of the soda choice though Dr. Pepper maintains a certain popularity throughout the southwest, including being a soda of choice among many folks in Las Vegas, Nevada where it is commonly served at barbecues and parties, both regular and diet.
If you live on the east coast or 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 have been utilized in Asian meat preparations for a very long time whose marinade base always includes a sweetening component.
I’ve also seen Korean Beef Bulgogi marinade prepared using assorted flavors of soda combined with mashed sweet Korean pear providing tenderness while also lending the sugars perfect caramelizing when cooking or grilling the meat.
In case you are wondering and have not yet employed this technique, whether you use Dr. Pepper or a can of cola in your preparation the acquired juice flavoring at the finish does not taste like any type of soda.
Browning the meat all around before setting into the slow cooker enhances the depth of flavor to the roast then combined between the sweetened flavoring component of the meat. Once cooked and shredded or chopped the flavorful pork is tossed between some of its finished juices along with barbecue sauce. Perfect served on toasted rolls alongside your side dish favorites, its a fun and easy dish, Dr. Pepper Pulled Pork Sandwiches with Barbecue Sauce.
- 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, season meat all around with the spices
- 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 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 on 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 on 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