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Slow Cooker BBQ Pulled Pork with coleslaw on hamburger bun on white plate

Pulled Pork

Pulled Pork cooked low and slow on a bed of onions with flavorful add-ins like pop, chipotle, bbq sauce, and a spice rub. Makes the best pulled pork sandwiches!
Course Main Course
Cuisine American
Keyword dr pepper pulled pork
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 10 - 12
Calories 270 kcal
Author Sandy Clifton

Ingredients

  • (1) 7-8 lb Pork Shoulder (or Pork Butt, same thing)
  • Kosher Salt
  • 3-5 Tbsp Spice Rub Seasoning (My Ribs Spice Rub is really good on this)
  • 2 Onions, cut in large wedges
  • 3 Chipotle Peppers in Adobo Sauce (comes in a 7 oz. can. Use 3 of the peppers and all of the sauce in the can)
  • 2 12 oz cans Dr. Pepper (or cola, root beer)
  • 3 Tbsp Brown Sugar
  • 2 Cups BBQ Sauce, divided

Instructions

  1. Heat oven to 300 degrees F.

  2. Chop the onions and put in a large 8 qt dutch oven.
  3. Sprinkle the salt lightly on all sides of the pork.
  4. Rub the pork with the spice rub and set it in the dutch oven, fat side down.

  5. Pour in the soda (not over the meat).

  6. Stir in the brown sugar.
  7. Spoon the chipotle adobo sauce on top of the pork, and the peppers. You can use a few more if you like it spicy (Three peppers will give it just a hint of spice).
  8. Pour 1 cup of the BBQ sauce over the pork.
  9. Put the lid on the dutch oven and put in the oven.

  10. Cook for 6 to 8 hours, flipping the pork over halfway through ( If you use a smaller roast, closer to 5 or 6 pounds, cut the cook time to 6 hours.). You will know when it is done as you can stick a fork in the meat and it will be soft and come apart easily.

  11. Remove the dutch oven to a heat proof surface (It will obviously be very hot, and be careful as it will also be very heavy!).

  12. Remove the pork to a baking sheet or large platter and shred the meat using two forks (This is “pulling” the pork).

  13. Skim the fat off the top of the liquid that is still in the dutch oven. You can also scoop the liquid into a fat separator, which is what I do.

  14. Return the de-fatted (is that a word?) liquid to the dutch oven and use an immersion blender to blend the onions into the liquid. This also thickness it a small amount. If you don’t have an immersion blender, use a food processor. With either method, please be very careful as you are blending HOT liquid, and it can burn you.

  15. Return the shredded pork to the liquid and mix it in well.

  16. You can either add the remaining BBQ sauce to the meat, or use the remaining sauce as a condiment on your sandwich. I recommend tasting it the pork first and seeing what you like.

Recipe Notes

1. Use a kaiser roll, or your favorite buns to make a delicious pulled pork sandwich.

2. Top with my Easy Creamy Coleslaw, as it goes perfectly with this pulled pork.