DR PEPPER PULLED PORK CROCK POT RECIPE RECIPES

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don’t, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

Steps:

• Season pork with salt and pepper.
• Press saute on the instant pot, spray with oil and brown the pork on all sides for about 5 minutes. Remove from heat and allow to cool.
• Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over.
• Season pork with cumin, sazon, oregano, adobo and garlic powder all over.
• Pour chicken broth, add chipotle peppers and stir, add bay leaves and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure for 80 minutes.
• When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom.
• Remove bay leaves and adjust cumin and add adobo and mix well.