Dr Pepper Barbecue Pork Roast


I served this at my son's graduation party and kept it warm in a slow cooker after roasting it in the oven. The pork is superb by itself or piled high on rolls. For a classic combo, serve it with warm biscuits and coleslaw. -Michelle Gauer, Spicer, Minnesota

Recipe From tasteofhome.com

Provided by Taste of Home

Time 4h25m

Yield 12 servings (2/3 cup each).

Categories Dinner


  • Preheat oven to 325°. Sprinkle roast with garlic powder, salt and pepper; rub with chipotle peppers. Place in a Dutch oven. Top with sweet onion; sprinkle with brown sugar. Pour Dr Pepper around roast. Bake, covered, until meat is tender, 4 to 4-1/2 hours., Remove roast; cool slightly. Strain cooking juices, reserving onion; skim fat from juices., Shred pork with 2 forks. Return juices, onion and pork to Dutch oven. Stir in barbecue sauce; heat through over medium heat, stirring occasionally. If desired, sprinkle with french-fried onions and serve with biscuits and coleslaw., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Dr Spicy BBQ Pork image

Number Of Ingredients: 10


  • 1 boneless pork shoulder roast (5 to 7 pounds)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 6 chipotle peppers in adobo sauce, finely chopped (about 1/3 cup)
  • 1 large sweet onion, halved and sliced
  • 2 tablespoons brown sugar
  • 2 cans (12 ounces each) Dr Pepper
  • 1 cup barbecue sauce
  • French-fried onions, Rustic Garden Herb Biscuits and Zesty Coleslaw, optional


Dr. Pepper was invented in Texas. It actually tastes great in recipes like this one. My family really enjoyed this pork roast. I enjoyed the ease of using my crockpot! This is a Sandra Lee recipe. Enjoy!

Recipe From justapinch.com

Provided by Kathy D

Time 8h10m

Categories Pork


  • 1. Place the sliced onions in a 4 quart slow cooker.
  • 2. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper. Brown roast on all sides in skillet. Place browned roast in the slow cooker on top of onions.
  • 3. Add cloves, cinnamon sticks and bay leaf to the slow cooker. Pour Dr. Pepper over roast and top roast with the dried fruit. Cover and cook on high heat setting for 3 to 4 hours or low heat setting for 8 to 9 hours - or until internal temperature of roast is 160 degrees F.
  • 4. Remove roast from the slow cooker and let rest for 10 minutes. Use a slotted spoon to remove onion, fruit and spices from cooker; dicard spices. Skim fat from sauce in cooker. Slice the roast and serve topped with onions, fruit and sauce.

Dr. Pepper Pork Roast image

Number Of Ingredients: 10


  • 2 medium onions, sliced
  • 2 Tbsp canola oil
  • 4 lb pork loin roast
  • salt and black pepper, to taste
  • 5 whole cloves
  • 2 stick cinnamon
  • 1 whole bay leaf
  • 1 can(s) 12 oz. dr. pepper
  • 1 1/2 c dried apricot halves
  • 1 1/2 c dried plums


A simple and tasty pulled pork recipe made in the Instant Pot® with the flavoring of Dr Pepper®.

Recipe From allrecipes.com

Provided by Hollie Mae

Time 1h20m

Yield 4

Categories Main Dish Recipes,Pork,100+ Pulled Pork Recipes


  • Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot®). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
  • Serve on hamburger buns and top with coleslaw.

Instant Pot® Dr Pepper® Pulled Pork image

Number Of Ingredients: 5


  • 4 cups caffeinated pepper-type soda (such as Dr Pepper®)
  • 2 cups barbeque sauce (such as Sweet Baby Ray's®), divided
  • 1 pound pork tenderloin
  • 4 hamburger buns
  • 2 cups prepared coleslaw

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