Pulled Pork with Dr Pepper

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 6–8 sandwiches
Prep. Time: 20–25 minutes Cooking Time: 4–8 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
1 medium onion, cut in eighths
2½–3-lb. boneless pork butt roast
2 12-oz. cans Dr Pepper
1 clove garlic, minced
1½ tsp. dry mustard
¼–½ tsp. cayenne pepper, according to taste
1 tsp. salt
1 tsp. ground black pepper
¼ cup apple cider vinegar
3 Tbsp. Worcestershire sauce *make sure yours is gluten-free to make this recipe gluten-free
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat the roast well.
  2. Remove as much air as possible, then seal bag.
  3. Label the bag with the information opposite, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 6–8 sandwiches
    Cooking Time: 4–8 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking:
    your favourite barbecue sauce *make sure yours is gluten-free if you’re making this recipe gluten-free
    your favourite rolls or buns *use gluten-free buns or rolls if making this recipe gluten-free


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on Low 6–7 hours, or on High 3–4 hours, or until instant-read meat thermometer registers 145–150°F when stuck into center of the roast.
  5. Using 2 sturdy metal spatulas, remove meat from crock and place on large cutting board. Using 2 forks, shred pork.
  6. Place shredded pork back into crock. Mix well with the sauce.
  7. Cover. Cook 1 more hour on Low.
  8. Using a slotted spoon, lift shredded meat and onion out of the crock and into a large bowl.
  9. Stir barbecue sauce into meat and onion, ¼ cup at a time, until you get the sauciness you like.
  10. Serve in rolls or buns.

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