This slow cooker pulled pork combines a smoked pork loin with Dr. Pepper and bourbon BBQ sauce for tender, fall-apart meat with minimal hands-on time. The soda adds subtle sweetness and depth that balances the smoky spices and savory broth.
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Line your slow cooker with a liner for easy cleanup.
Place the pork loin filet into the lined slow cooker.
Generously season the pork with onion powder and smoked paprika.
Add the minced garlic on top of the pork.
Drizzle a small amount of barbecue sauce over the pork. Save the rest for later.
Pour in the chicken broth.
Pour in the Dr. Pepper.
Place the lid on the slow cooker and cook on low for 6 hours.
Once cooked, remove the pork from the slow cooker, shred it with two forks, and mix with additional barbecue sauce to your liking before serving.
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth, or warm on low in the slow cooker for 1–2 hours.
Slow cooker
Yes. Pork shoulder or butt (3–4 lb) work well and may cook faster due to higher fat content. Adjust liquid slightly if using a larger cut.
Cola, root beer, or even beef broth can substitute, though you'll lose the unique spice notes Dr. Pepper brings.
It's ready when it shreds easily with two forks and reaches an internal temperature of 190°F. Most 2 lb loins finish in 6–8 hours on low.
Yes. Cook fully, cool, and refrigerate for up to 3 days. Reheat gently on low in the slow cooker or in a skillet with a splash of broth.
No, it's optional. Liners make cleanup easier but are not required for cooking.
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