Slow Cooker Dr Pepper Pulled Pork Sandwiches

Prepare the sauce by mixing 1.5 cups Dr Pepper, 2 tablespoons minced garlic, 1 cup Sweet Baby Ray's barbecue sauce, 3 tablespoons liquid smoke, and 2 tablespoons honey together in a bowl.

Set the sauce mixture aside.

Prepare the seasoning for the pork by mixing 1 tablespoon onion powder, 2 tablespoons garlic powder, 2 tablespoons ground cumin, 2 tablespoons smoked paprika, 1 tablespoon salt, 3 tablespoons sugar, and 1 teaspoon black pepper in a bowl.

Set the seasoning mixture aside.

Trim any excess fat from the pork shoulder blade butt roast, which is a little over 4 pounds.

Apply the dry seasoning mixture onto the pork, ensuring it is evenly coated.

Place the seasoned pork into the slow cooker and pour in any remaining seasoning.

Pour the pre-made sauce over the pork in the slow cooker.

Cover and cook on high for 5 hours.

After 5 hours, turn off the slow cooker and drain the liquid from the pork.

Shred the pork with a fork until it is nice and tender.

Add more Sweet Baby Ray's barbecue sauce to the shredded pork to taste and mix everything together.

Serve the pulled pork on cereal buns.

Equipment Needed

Allergens