DR PEPPER BBQ PULLED PORK RECIPES

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SLOW COOKER DR. PEPPER BBQ RIBS - ONLY 3 INGREDIENTS!



Slow Cooker Dr. Pepper BBQ Ribs - Only 3 Ingredients! image

Boneless Country Style Pork Ribs, slow cooked in Dr. Pepper, then baked to caramelize the Dr. Pepper BBQ sauce.

Provided by Michaela Kenkel

Total Time 7 hours 35 minutes

Prep Time 5 minutes

Cook Time 7 hours

Yield 4

Number Of Ingredients 3

4.5 pounds boneless country style pork ribs
2 cans Dr. Pepper soda, divided
3/4 cup BBQ sauce (your favorite, we love our Sweet Baby Ray's!)

Steps:

  • Place ribs in the bottom of your slow cooker, pour 1 can of soda over them. Cover and slow cook for 7 hours on low or 4 hours on high.
  • Preheat oven to 400 degrees. Cover a cookie sheet with foil then place a wire rack over the top.
  • Combine 3/4 cup BBQ sauce with 1/2 cup Dr. Pepper soda.
  • Carefully remove the ribs from the slow cooker, placing on rack. Brush tops with sauce. Bake for 15 minutes, flip and brush other side. Bake 15 minutes more.
  • Serve remaining sauce at the table.

Nutrition Facts : Calories 1029 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 327 milligrams cholesterol, FatContent 63 grams fat, FiberContent 0 grams fiber, ProteinContent 90 grams protein, SaturatedFatContent 22 grams saturated fat, ServingSize 11 ounces, SodiumContent 619 grams sodium, SugarContent 25 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 37 grams unsaturated fat

PULLED PORK – INSTANT POT RECIPES



Pulled Pork – Instant Pot Recipes image

If you’ve ever wanted to just throw a hunk of meat in your Instant Pot and end up with tasty, lip-smackin’ barbecue pulled pork, meet your new favorite recipe.

Provided by Jeffrey Eisner

Prep Time 5 minutes

Cook Time 85 minutes

Yield 4-6 servings

Number Of Ingredients 13

1 tbsp brown sugar (light or dark)
1 tbsp onion powder
1 tbsp garlic powder
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
3 to 4 lbs boneless pork shoulder or butt (cut into 1 lb segments (you can also use country-style ribs))
1 tbsp liquid smoke
1 large Spanish onion (quartered, or yellow)
2 cups Coca-Cola or Dr Pepper
1 cup barbecue sauce (use your favorite)
Potato rolls or hamburger buns (for serving)

Steps:

  • In a large bowl, mix together the sugar, onion powder, garlic powder, paprika, cumin, salt, and pepper.
  • Brush the pork with the liquid smoke and then roll in the bowl with the spices to coat. Set aside.
  • Place the onion wedges in the Instant Pot, round sides down. Add the soda and lay the pork pieces on top of the onion.
  • Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 60 minutes. When done, allow a 10-minute natural release, followed by a quick release.
  • Transfer the pork and onion to a mixing bowl. Reserve 1/4 cup of the juices from the pot and discard the rest.
  • Shred the pork and onion with a pair of forks or a hand mixer, and mix in the reserved juices and barbecue sauce before serving with some slaw in rolls or buns.

More about "dr pepper bbq pulled pork recipes"

BBQ PULLED PORK PIZZA - THE PIONEER WOMAN
One of my favorite things to do when I travel is to take notes about the favorite dishes we eat and attempt to recreate them at home.
From thepioneerwoman.com
Total Time 50 minutes
Category main dish
  • Preheat oven to 450ºF. Place an inverted rimmed baking sheet on a middle rack.Bring a large skillet to medium-high heat and add the butter. When the butter is melted, add the onions to the skillet along with a pinch of salt. Cook, stirring the onions occasionally for 10 minutes. Reduce the heat to medium and continue to cook for 10 more minutes, stirring occasionally until the onions are dark golden brown. Set aside when finished.Meanwhile, preheat your oven broiler. Put the halved jalapenos on a small baking sheet and broil on an upper rack for 10–15 minutes until the jalapenos are soft and begin to brown on the edges. Set aside and dice them up when they’re cooled off.Place a large piece of parchment (one that will fit on top of an inverted rimmed baking sheet with a little overhang) on the counter. Spread your dough out on the parchment in an oblong shape or a rectangle, if you like. Make sure the dough won’t be bigger than the back of that baking sheet.Spread the bbq sauce evenly over the pizza dough, leaving an inch or so around the border. Add the pulled pork, caramelized onions, and diced roasted jalapenos to the dough, distributing them evenly. Sprinkle on the cheese.Take out a second rimmed baking sheet and turn it upside down. Carefully slide the parchment with the pizza onto the inverted baking sheet. Then transfer it to the really hot inverted baking sheet in your oven. (If you only have one baking sheet, see note below.)Bake for 15–20 minutes until the crust is puffed up and turning light golden brown underneath and the cheese and toppings are heated through and the cheese is beginning to get brown spots as well.Remove from the oven and let it sit for 5 minutes or so before slicing and serving. Enjoy!Note: You’ll get a better cooked crust with a crispier bottom if you cook the pizza on a preheated surface. If you only have one rimmed baking sheet or think my crazy method is too complicated, just slide the parchment into a rimmed baking sheet (not inverted) and put it in the oven.
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BBQ PULLED PORK PIZZA - THE PIONEER WOMAN
One of my favorite things to do when I travel is to take notes about the favorite dishes we eat and attempt to recreate them at home.
From thepioneerwoman.com
Total Time 50 minutes
Category main dish
  • Preheat oven to 450ºF. Place an inverted rimmed baking sheet on a middle rack.Bring a large skillet to medium-high heat and add the butter. When the butter is melted, add the onions to the skillet along with a pinch of salt. Cook, stirring the onions occasionally for 10 minutes. Reduce the heat to medium and continue to cook for 10 more minutes, stirring occasionally until the onions are dark golden brown. Set aside when finished.Meanwhile, preheat your oven broiler. Put the halved jalapenos on a small baking sheet and broil on an upper rack for 10–15 minutes until the jalapenos are soft and begin to brown on the edges. Set aside and dice them up when they’re cooled off.Place a large piece of parchment (one that will fit on top of an inverted rimmed baking sheet with a little overhang) on the counter. Spread your dough out on the parchment in an oblong shape or a rectangle, if you like. Make sure the dough won’t be bigger than the back of that baking sheet.Spread the bbq sauce evenly over the pizza dough, leaving an inch or so around the border. Add the pulled pork, caramelized onions, and diced roasted jalapenos to the dough, distributing them evenly. Sprinkle on the cheese.Take out a second rimmed baking sheet and turn it upside down. Carefully slide the parchment with the pizza onto the inverted baking sheet. Then transfer it to the really hot inverted baking sheet in your oven. (If you only have one baking sheet, see note below.)Bake for 15–20 minutes until the crust is puffed up and turning light golden brown underneath and the cheese and toppings are heated through and the cheese is beginning to get brown spots as well.Remove from the oven and let it sit for 5 minutes or so before slicing and serving. Enjoy!Note: You’ll get a better cooked crust with a crispier bottom if you cook the pizza on a preheated surface. If you only have one rimmed baking sheet or think my crazy method is too complicated, just slide the parchment into a rimmed baking sheet (not inverted) and put it in the oven.
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PRESSURE COOKER BBQ PULLED PORK RECIPE - NYT COOKING
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
  • Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
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SLOW COOKER BBQ PULLED PORK RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 8 hours 30 minutes
Category main-dish
  • Remove the pork from the slow cooker, then shred the meat using 2 forks and pull off the bone. Mix the meat with any remaining cooking liquid from the slow cooker. Serve with sandwich buns and toppings of your choice.
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SLOW-COOKER BARBECUE PULLED PORK SANDWICHES - TASTE OF HO…
“Foolproof” is a perfect way to describe my barbecue pork recipe. With just four ingredients and a slow cooker, you can make these fabulous sandwiches with very little effort. —Sarah Johnson, Chicago, Illinois
From tasteofhome.com
Reviews 3.3
Total Time 07 hours 15 minutes
Category Lunch
Calories 348 calories per serving
  • Place pork in a 3-qt. slow cooker. Pour Dr Pepper over top. Cover and cook on low 7-9 hours or until meat is tender., Remove meat; cool slightly. Discard cooking juices. Shred meat with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.
    Freeze option: Place individual portions of cooled meat mixture and juice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water if necessary.
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SPICY POP PULLED PORK RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 6 hours 10 minutes
Category main-dish
  • Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!
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3-INGREDIENT PULLED PORK RECIPE - TABLESPOON.COM
Only 3 ingredients to moist, flavorful pulled pork that can be prepared in minutes and cooked in a slow cooker.
From tablespoon.com
Total Time 6 hours 0 minutes
Calories 380.0 per serving
  • Remove cooked pork to cutting board, and drain and discard the root beer. Shred pork and return it to the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
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3-INGREDIENT PULLED PORK RECIPE - TABLESPOON.COM
Only 3 ingredients to moist, flavorful pulled pork that can be prepared in minutes and cooked in a slow cooker.
From tablespoon.com
Total Time 6 hours 0 minutes
Calories 380.0 per serving
  • Remove cooked pork to cutting board, and drain and discard the root beer. Shred pork and return it to the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
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BBQ PORK BRUNSWICK STEW - DEEP SOUTH DISH
Ingredients have varied over the years, often using chicken or like here, leftover pork, but one thing is certain, and that is, no matter the region of The South, Brunswick Stew, sometimes called Camp Stew, is a southern favorite.
From deepsouthdish.com
Total Time 45 minutes
  • Serve with cornbread, a side of coleslaw and some southern iced tea and you have one mighty fine southern meal.
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