Looking for an easy and tasty way to feed your next party crowd? Consider these Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders. Fuss free and insanely popular, a pork roast is doused with Dr. Pepper & Barbecue Sauce. You’ll love how easy this shredded pulled pork slider recipe is and your family and friends will go crazy over them.
What You Can Expect From This Recipe
Something magical happens when you pour Dr. Pepper on a pork roast. Why? I’ve read that many mainstream sodas contain a type of acid that will tenderize meat. And that’s not to mention the caramelized and unique sweet flavor that comes along with it.
Dr. Pepper Barbecue Pulled Pork Sliders are a great main course option next time you need to feed a crowd. It’s a dream recipe for a family gathering or that next game day gathering.
A combination of spices that you probably already have in your pantry are rubbed into the pork shoulder, which is then placed in your slow cooker. Dr. Pepper is added and cooked until the meat is fall apart tender. The meat is so tender is practically shreds itself.
Barbecue sauce is added to finish. And you’re ready for tasty little shredded pork sliders. Don’t forget those pickle slices!
With just a few minutes of prep work and simple with ingredients, this is a ridiculously easy recipe to make, that comes with big flavor. Let’s take a look.
Ingredients You’ll Need
Minimal ingredients make this an easy pulled pork slider recipe.
Aside from a bone-in Boston Butt Pork Shoulder, Dr. Pepper and and your favorite bottle of barbecue sauce, here are the spices you’ll need.
- Smoked Paprika: If you’ve never cooked with smoked paprika, you’re in for a treat. Rich in deep red color, smoky and earthy with flavor.
- Garlic Powder
- Onion Powder
- And Kosher Salt: Chefs prefer Kosher salt for it’s pure salty flavor.
Top Tip: Once the meat is cooked and the bone and fat discarded, an 8-pound bone-in Boston Shoulder Butt will yield about 4 pounds of shredded pork.
Step by Step Instructions, It’s So Easy
- Step 1: Make the pork shoulder spice rub. Combine spices in a small bowl, mix well.
- Step 2: Sear the pork roast. Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. Start with the fat cap side so the meaty side can brown in this flavorful fat.
Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.
- Step 3 Season the pork roast: Sprinkle the spice mix on the meaty side of the roast, not the fat side.
- Step 4: Rub in the seasoning: Using your hands, rub spice mix into pork and place in crockpot.
- Step 5: Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don’t want to lose any of that seasoning flavor. Pour the Dr. Pepper around the roast. Cook on low for 8 hours.
- Step 6: Shred the pork roast. Remove pork to a large cutting board or a disposable aluminum roasting pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.
Keep A Lid On It: When cooking foods in your slow cooker, resist the urge to lift that lid. Unless of course it’s absolutely necessary. Crockpots cook at such low temps that lost heat is not quickly recovered. An uncovered slow cooker can lose up to 20 degrees of heat in as little as two minutes. If you need to lift the lid to add ingredients, replace that lid as quickly as possible. This is especially important when using the low heat setting.
- Step 7: Return shredded pork to slow cooker, add the barbecue sauce and cook on high for one hour. Serve on slider buns with pickle slices.
Pulled pork and shredded pork are often used interchangeably. Pulled pork is an American barbecue dish based on shredded barbecued pork shoulder. Pulled pork is cooked until fall-apart tender to allow the meat to be shredded or pulled apart.
I highly recommend you use a bone-in pork shoulder roast to make pulled pork sliders. Avoid a pork loin, or pork tenderloin. These are leaner cuts of meat and will tend to dry out. A bone in pork shoulder roast has enough fat to keep the meat tender and juicy and very shreddable. Also, that bone adds over-all flavor.
Tips For Success
- Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
- Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
- Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.
Sides to Serve with BBQ Pulled Pork Sliders
These types of barbecue pulled pork sliders will accommodate so many popular picnic and pot luck style side dishes.
We like a good macaroni salad like this Amish Macaroni Salad. Or try a cold potato salad like this unique Blue Cheese Potato Salad.
A hot dish like my recipe for Beer Mac and Cheese is always a popular choice. Or this recipe for Spicy Baked Beans.
For dessert I like this Cherry Delight Recipe.
Storage and Reheating
This recipe makes enough to feed an army. So if your army didn’t quite eat as much as you thought, simply store any leftover bbq pork in an airtight container in the refrigerator for up to 5 days. You can also wrap well, and freeze for up to 3 months.
Your microwave is your best weapon for reheating pulled pork meat. Just place a portion of the meat in a microwave safe bowl and heat in 30 second increments until warm. This will take less time than you think because of the sugar in the bbq sauce.
Recipe for Slow Cooker Dr. Pepper BBQ Pulled Pork Sliders
And don’t miss my category for Pork Recipes. You’ll find lots of great recipes including one of our favorite BBQ pork recipe for “Campfire Ribs” Grilled Country Style Pork Ribs.
Slow Cooker Dr. Pepper Barbecue Pulled Pork Sliders
Equipment
- Large Slow Cooker
- Large Heavy Skillet
Ingredients
- 8 pound Bone in pork shoulder Boston Butt roast
- 1 Tablespoon Neutral Oil Canola, peanut or avocado oil work well here
- 1 Tablespoon Garlic powder
- 1 Tablespoon Onion powder
- 1 Tablespoon Smoked paprika
- 1 teaspoon kosher salt
- 3 cups Dr Pepper
- 3 cups BBQ Sauce Your favorite brand
- 24 slider buns
- Sliced pickles for serving
Instructions
- Place the pork roast on a cutting board and pat dry with paper towels. Add neutral oil to a large skillet. Once hot, brown the pork roast on two sides. This will take about 5 minutes per side.
- Combine spices in a small bowl, mix well with a fork. Sprinkle the spice mix on top of the roast. You want to sprinkle the sauce on the meaty side, not the fat side.
- Using your hands, rub spice mix into pork. Place the pork roast in the slow cooker. Mop up the seasoning mix that landed in the skillet using a silicone basting brush. Brush it over the pork roast, you don't want to lose any of that seasoning flavor.
- Pour Dr. Pepper around pork. Cover and cook on low 6-8 hours, until pork is tender and pulls apart easily.
- Remove pork to a large cutting board or an aluminum disposable pan. Discard the liquid in the slow cooker. Once pork is cool enough to handle use two forks to shred meat, discarding the bone and large chunks of fat.
- Return shredded pork to slow cooker and add the barbecue sauce. Stir well and cook on high for one hour. Serve on slider buns with pickles.
Notes
- Pat the pork roast dry before searing. A dry piece of meat will sear quicker and with a crispier exterior.
- Choose a soft squishy slider bun to serve these bbq pulled pork sliders. I like Pepperidge Farm and even Hawaiian rolls would work well here. I’m not a fan of Brioche buns for any burger type sandwich. Most of the time they simply fall apart when eating. I’ve also seen some really good looking slider buns that are very stiff. You’ll be happier with a soft roll here.
- Choose your favorite bbq sauce for this recipe. I would caution using a strong flavored sauce. Some simply come with too much “smokiness” or too much bourbon. Strong flavors will overwhelm this sandwich experience. Stick with the basics here. I’ve also made this recipe using my homemade bbq sauce.
Nutrition
Dr. Pepper BBQ Pulled Pork Sliders … They’re What’s for Your Next Party
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Absolutely YUM so easy!
Hi Shar. Thanks so much for your note, I’m thrilled you enjoyed the recipe.
I was under the impression that these reviews were from people who tried this recipe. I’m in the process of making this recipe now. I just hope it’s good.
I’m anxious to hear how you liked it. Thanks for stopping in and the comment.
I used to make a baked ham with cherry cola, I believe. I love this Dr. Pepper pulled pork idea. Perfectly delicious for casual entertaining!
I’m loving that ham/cherry cola idea.
The “new” oval/oblong slow cookers make so much more sense than the old round ones. This looks great, though I don’t know if I could bring myself to use soda in it — I’d have to close my eyes and let someone else do the dirty work! 😀
I don’t drink much soda, but do enjoy an occasional Dr. Pepper. I’ve read about using it in dishes like this, but never tried it. I need to — your pulled pork sliders look so good! And love how you’ve prepared them. Thanks!
You have me drooling over here! I need to get a slow cooker just so that I can try your delicious recipe. Perfect game day fare! Just pinned!
I like recipes that utilize the slow cooker – in the winter, especially, when we have weekend ski company, the cooker is very handy for me. However, I’m unsure about the amount of caffeine a Dr Pepper would give the pork? I serve a passel of kids and also try to avoid caffeine myself, especially at night. I’m not sure, maybe root beer doesn’t have caffeine?
Those sliders look divine! My slow cooker sits quietly in a garage cabinet…so little point when family is not here. Saving this recipe, though.
Sorry about your mom…mine has been gone for 15 years and I think of her every day. Especially in the kitchen as she was a great home cook.
If man could live on pulled pork alone, we would all live to be 100 years old! This looks delish! Great idea with the Dr. P!
I really don’t utilize my slow cooker enough! These look delicious Lea Ann!
I know many folks cook meat with various cola’s but I’ve yet to try it. Yours looks very good and may inspire me – is this what you made for us because I know they were very good.