Doc Bear's Dr. Pepper Pulled Pork

Slow-cooked pulled pork using Dr. Pepper for a unique sweet and spicy flavor profile. Can be prepared in the oven or crock pot with optional dry rub seasoning for extra flavor.

Ingredients

  • 4 lb Pork Shoulder Butt Roast
  • 2 liter Dr. Pepper, flat preferred
  • 1 each onion diced
  • 8 cloves garlic minced
  • 1 Cup onions, diced
  • 1 Cup green pepper, diced

Instructions

  1. Preheat oven to 300°F or use a crock pot
  2. Take roast and trim off excess fat and reserve.
  3. Place roast (fat covered side facing up) in an appropriate size Dutch oven that has been sprayed with cooking spray, or a large crock-pot. Place any removed fat back on top of the roast.
  4. Add onions, Dr. Pepper, and garlic into a bowl and mix well. Then pour onto roast, allowing excess to fill the Dutch oven or crock-pot.
  5. Cover Dutch oven with lid.
  6. Place in oven and cook for 3 ½ to 4 hours. 8 to 12 hours in a crock-pot
  7. Pork should fall apart when touched with a fork. If this does not happen, pour some of the juice from the pan over the roast and continue cooking for another thirty minutes or an hour.
  8. When pork is done cooking, carefully remove the excess fat from the top and discard. Then take the pork and transfer it into a bowl for shredding.
  9. Allow the liquid to cool only until it is safe to handle, then place into a large storage container or several smaller ones, and place in refrigerator to chill overnight. Do not let it sit out to come to room temperature.
  10. Using hands or forks, shred pork completely. Alternatively, you could place the pork on a cutting board and finely dice it; however, it should be easier to just pull apart. Either way will work. pork will cool as you are shredding it.
  11. Place into storage containers and refrigerate overnight along with the stock.
  12. The next day, carefully remove the containers with the liquid from the fridge as well as the shredded pork.
  13. Carefully take the lids off the containers with the liquid.
  14. You will find that grease/oil, has solidified on top of the stock.
  15. Taking a large metal spoon, carefully remove the layer of grease and discard it in the trash, leaving only the liquid.
  16. Save this liquid as we will be using it a little later.
  17. In a large skillet over medium high heat, melt the butter, then add the onions (and peppers if desired) and allow them to sweat until they start to become translucent.
  18. OPTIONAL: Add 1 Tbsp of your choice of Doc Bear's Dry Rub Season mix If it becomes too dry, add a tablespoon of liquid as needed.
  19. Add pork to onion and stir to combine.
  20. Ensure as much of the pork is coated with the onion mix as possible.
  21. Add in ½ Cup of the reserved liquid and continue stirring.
  22. The pork and will absorb the liquid and keep it from becoming too dry.
  23. Continue adding liquid as needed to keep pork from becoming dry.
  24. Cook for a total of 30 minutes, then removed from heat.
  25. Allow to cool slightly before using in meals