A barbecue meal is one of my husband’s favorite things to eat. Smoked ribs, hefty slices of brisket, and a big scoop of coleslaw are all welcome additions to the plate. The star of the show, and the one thing we never neglect to order though, is pulled pork. Over the years I’ve made pulled pork at home many times, and while there are a ton of different ways to do it, my summertime go-to has long been Dr Pepper pulled pork.

It’s hard to overstate just how simple and flavorful Dr Pepper pulled pork is. With surprisingly few ingredients and a trip through the slow cooker, it yields a barbecue plate-worthy pork that’s perfect for sandwiches, tacos, or just piling on top of a slice of cornbread.

Why you’ll love it

Key ingredients in Dr Pepper pulled pork

Helpful swaps

For milder pork, omit the chipotle peppers.

Storage and make-ahead tips

Leftovers can be refrigerated in an airtight container for up to five days or frozen for up to three months.

Dr Pepper Pulled Pork

Serves 8 to 10

Note: Do not use diet Dr Pepper in this recipe.

1 (5-pound) boneless pork shoulder roast

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 large yellow onion, sliced about 1/4-inch thick (2 cups)

6 cloves garlic, crushed and peeled

1 (12-ounce) can or bottle Dr Pepper soda

1 (7-ounce) can chipotle peppers in adobo sauce (optional)

1 tablespoon soy sauce

1 tablespoon liquid smoke (optional)

1. Trim off any large pieces of fat from the outside of one (5-pound) boneless pork shoulder roast. Cut the roast in half (it’s OK if the halves are slightly uneven or some smaller pieces detach). Season all over with 1 tablespoon kosher salt and 1 teaspoon black pepper.

2. Stir one sliced large yellow onion, six crushed and peeled garlic cloves, one (12-ounce) can Dr Pepper soda, one (7-ounce) can chipotle peppers in adobo sauce (including the sauce), if using, 1 tablespoon soy sauce, and 1 tablespoon liquid smoke, if using, together in a 6-quart or larger slow cooker until combined.

3. Place the pork on top of the onion mixture. Cover and cook until the pork is cooked through and very tender, seven to eight hours on the LOW setting, or five to six hours on the HIGH setting.

4. Using tongs, transfer the pork to a serving platter, rimmed baking sheet, or large bowl. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat. Pour the cooking liquid through a fine-mesh strainer set over a measuring cup or medium bowl. The contents of the strainer can be chopped and mixed into the pork if desired. Skim the fat off the top of the cooking liquid.

5. For more moist and flavorful pulled pork, mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as moist as desired. Alternatively, for barbecue pulled pork, mix in your favorite barbecue sauce.

(Andrea Rivera Wawrzyn is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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