PULLED PORK SANDWICH – The soda tenderizes the meat, while honey, brown sugar, and smoked paprika infuse it with classic barbecue taste. Serve it as the star of the show at a weekend BBQ, sandwich it with coleslaw, or stuff tacos or top a baked potato with it.
— 4 to 5 pounds (ca. 2,268 g) pork butt or pork shoulder
— 1 medium-size sweet yellow onion sliced thin (1 ½ cups)
— 12 ounces Dr Pepper 1 ½ cups
— 1 tablespoon honey
— 2 tablespoons liquid smoke
— 1 tablespoon garlic fresh minced
— 1 tablespoon onion powder
— ¼ cup light brown sugar packed
— 2 teaspoons kosher salt
— 2 teaspoons smoked paprika
— ½ teaspoon cumin
— 1 teaspoon black pepper
— 1 cup your favorite BBQ sauce
— Hamburger buns or deli rolls
— 15 ounces (ca. 567 g) coleslaw optional
Aluminum foil or a crock pot liner should be used to line a 6 to 7 quart slow cooker.
In the bottom of the slow cooker, arrange the thinly sliced onion in an even layer.
Place the pork on top of the onions, then pour the Dr Pepper over the pork.
Combine the liquid smoke, honey, and minced garlic in a small mixing basin. To combine the components, stir them together. Brush the pork with the smoke sauce using a basting brush.
Combine the brown sugar, onion powder, kosher salt, smoked paprika, black pepper, and cumin in a small mixing bowl.
Evenly sprinkle the dry seasoning on top of the pork.
Cook on high for 4 hours or low for 6 hours.
When the pork is done cooking, you can either leave it in the crockpot or transfer it to a big baking dish. To shred the pork, carefully use two forks or tongs.
Pour the barbecue sauce over the shredded meat. Then stir the pork and sauce together using tongs.
Serve on either hamburger buns or deli rolls, and coleslaw.
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