Pulled pork sandwiches were on the menu for dinner last night. In a move made famous by The Pioneer Woman, I added Dr. Pepper to the crock pot. I took it a step further and added apple juice as well. My Dr. Pepper addiction inspired my cooking yesterday in other ways too. Check out my recipe for Dr. Pepper Apple Cake.
But, not ones to eat dessert before dinner, let’s get back to the pulled pork. Since there was just two of us for dinner, I picked out a small pork shoulder-blade steak. It made the perfect amount of pulled pork for three hearty sandwiches. I cooked it for several hours in the slow cooker until it fell apart. It bathed all day in a Dr. Pepper and apple juice hot tub. The result was sweet, juicy pulled pork.
- Pork Shoulder
- Dr. Pepper, 12 oz
- Apple juice, 8 oz
- ¼ cup light brown sugar
- Salt and Pepper to taste
- Add the pork, Dr. Pepper, and apple juice to a slow cooker. Cook until the meat begins to fall apart. Mine cooked on high for three hours. Remove the meat from the cooker and allow to rest until it is cool enough to pull. Skim any fat off the juice in the slow cooker. Pour the remaining juices into a medium saucepan. Add the brown sugar, salt and pepper and simmer until thickened. Pull the pork into shreds. Pour the thickened sauce over it. Serve on toasted rolls with condiments of your choice. If you don’t like sweet pulled pork just omit the brown sugar.