Rating: 5/5 — Extremely moist, cheap, easy, and was a hit with the whole family!
Although I have a book review coming, I decided to mix it up and bit and post this recipe today instead.
Ingredients: Pork roast or Pork shoulder ranging between 3-4.5 lbs., 1 liter of Dr. Pepper or Coke, 1 bottle of BBQ sauce of your choice (at least 16 oz.)!
Supplies: Crock pot, forks x 2, ladle, and container to shred and serve the pulled pork in.
First: Wash your pork piece, I personally bought a 4.25 lbs. of pork shoulder, and trim off the fat. Then drop it into the crock pot.
Second: Pour either Coke or Dr. Pepper over your pork until you can no longer see the pork. I personally chose Dr. Pepper as it gives the pork a variety of flavors to absorb and it gives it a nice tangy flavor.
Third: Turn on the crock pot for 6-8 hours. Check every 30 minutes after the 6 hour mark to see if the meat is falling off the bone. It took my meat about 6.45 hours to cook properly.
Fourth: Once the meat is cooked take it out and begin shredding it. I used two forks for this process as the meat was hot! Once shredded add your BBQ sauce, I used some Hickory and Brown Sugar BBQ sauce in an 18 oz. bottle. Mix the BBQ sauce together with your meat and scoop three ladles of the original Dr. Pepper to mix in with the meat. Stir it all together and viola!
I served this with some fresh sourdough rolls, a small summer salad, and some potato salad, as the people I’m cooking for aren’t fond of cabbage.
Thanks for taking the time to read this and happy cooking!