Dr. Pepper Pulled Pork in the Slow
Cooker
I of course will try it with Diet Dr. Pepper :)
2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice
Place the chopped onions in the bottom of the slow cooker. Place the pork butt
on top of the onions and add the garlic, ground mustard, cayenne pepper, salt,
pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on
top and cook on high for 4-5 hours (or on low for 8 hours).
Very carefully, because the pork will be hot, remove the meat from the slow
cooker and place on a large cutting board. Using two forks,
shred the pork by pulling away from each other. The meat should be very tender
by this point. Place the shredded pork back into the slow cooker and continue
to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the barbecue
sauce of choice. I don't have an exact amount listed-just add a bit at a time
until you get to your desired sauciness!
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Marian Holland shared Kelli Bowling Miller's photo.