Slow Cooker Dr. Pepper Pulled Pork
Leftover pulled pork works magic for when you need to pull a meal together in a hurry. After all, pulled pork can be used in so many different ways to feed the family – just consider pulled pork bowls, pulled pork sandwiches, nachos, burgers, and so much more!
This Slow Cooker Dr Pepper Pulled Pork Tenderloin recipe is one to save for sure! Simply add your meat with Dr Pepper soda to the slow cooker, set on a LOW cook, and get on with your day. You’ll be left with super tender, melt-in-your-mouth pork tenderloin, ready for you to shred and serve however you like.
Recipe Notes:
- Pork tenderloin is definitely a less fatty cut of meat compared to pork shoulder. While you shouldn’t follow the exact cooking instructions for pork tenderloin when cooking pork shoulder and vice versa, there’s no issue substituting either of the two or the other when it comes to recipes calling for pulled pork.
- While you may be tempted to speed things up and cook your pork tenderloin on the HIGH setting, I recommend that you follow the recipe directions and allow your meat to reach that fork-tender texture which is best achieved when cooked over a longer period of time.
- When shredding your pork, be careful not to over do it. It’s also a nice idea to leave some larger chunks should anyone prefer that.
- Having extra pulled pork is great for making a variety of recipes to feed the family or offer to guests as tasty appetizers. This includes pulled pork bowls, pulled pork burritos, pulled pork soup, nachos, burgers, or pulled pork dip!
You can store pulled pork in the refrigerator for up to 4 days in an airtight container or you can freeze your pork for up to 3 months, ensuring that it’s in an airtight freezer-safe bag or container.
Make sure that as much air is squeezed out of any bag you use to store your pork and make sure that you use up your frozen pork within those 3 months otherwise it runs the risk of freezer burn!
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The best method I’ve found to reheat any pulled pork after storage is in the oven. This tends to reduce the chance of drying out the meat.
Preheat the oven to around 250℉ and place your pulled pork in an oven-safe dish with a small bit of liquid (this can be either apple juice, broth, cider vinegar or more of the Dr Pepper soda or BBQ sauce previously used) to ensure that the meat keeps moist during the reheating time. It’s also best to cover your dish with aluminium foil to lock in that moisture.
Slow Cooker Dr. Pepper Pulled Pork
- Prepare the slow cooker liner with nonstick cooking spray. Place the tenderloin in the bottom of the slow cooker liner. Pour the soda over the top.
- Cover and cook on LOW for 8 to 10 hours or until the tenderloin is fork tender.
- Discard the remaining liquid. Shred the pork and stir in the barbecue sauce.
- Allow the shredded pork to simmer in the slow cooker for an additional 30 minutes prior to serving. Serve on buns, over baked potatoes, or alone.
Here are some recipes ideas for using your pulled pork tenderloin:
Slow Cooker Dr Pepper Pulled Pork
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Ingredients
- 4 pounds boneless pork tenderloin
- 1 ½ cup Dr Pepper soda
- 2 cups barbecue sauce or to taste
Instructions
- Prepare the slow cooker liner with nonstick cooking spray.
- Place the tenderloin in the bottom of the slow cooker liner. Pour the soda over the top.
- Cover and cook on low for 8 to 10 hours or until the tenderloin is fork tender.
- Discard the remaining liquid. Shred the pork and stir in the barbecue sauce.
- Allow the shredded pork to simmer in the slow cooker for an additional 30 minutes prior to serving.
- Serve on buns, over baked potatoes, or alone.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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