Ingredients:

  • 3-4 lb (1.3-1.8 kg) pork shoulder (Boston butt), bone-in or boneless
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) garlic powder
  • 1/2 tsp (2.5 ml) onion powder
  • 1/2 tsp (2.5 ml) ground cumin
  • 1/4 tsp (1.25 ml) cayenne pepper (optional, for a kick!)
  • Salt and freshly ground black pepper, to taste
  • 1 (12 oz/355 ml) can Dr. Pepper
  • 1 cup (240 ml) BBQ sauce (your favourite brand, Kansas City style recommended)
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tbsp (15 ml) yellow mustard
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

Instructions:

  1. Trim excess fat from the pork shoulder. Mix together the smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and pepper in a small bowl. Rub the spice mixture all over the pork.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side. This adds flavor and texture, but you can skip this step if you're short on time.
  3. Place chopped onion and minced garlic in the bottom of the slow cooker.
  4. Place the seared (or unseared) pork shoulder on top of the onions and garlic in the slow cooker.
  5. In a medium bowl, whisk together the Dr. Pepper, BBQ sauce, apple cider vinegar, Worcestershire sauce, and yellow mustard.
  6. Pour the sauce over the pork in the slow cooker.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
  8. Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork.
  9. Return the shredded pork to the slow cooker and toss it with the sauce. Let it sit for 10-15 minutes to absorb the sauce.
  10. Serve the Dr. Pepper Pulled Pork on buns with your favorite toppings.