Pulled pork is a quintessential BBQ dish, beloved for its tenderness and robust, smoky flavor. Typically made by slow-cooking pork shoulder or butt in a flavored liquid, pulled pork is then “pulled” or shredded into bite-size pieces and drizzled with BBQ sauce before serving. This comfort food staple has countless variations, with cooks customizing their pork shoulder rubs, barbecue sauces, cooking methods and more to create signature versions. One especially unique take on pulled pork comes from adding Dr Pepper soda to the cooking liquid. While this may sound odd, Dr Pepper pulled pork has developed a cult following among backyard grill masters and competition pitmasters alike. So what’s behind this sweet and smoky combination? Let’s take a closer look at the origins, science and flavor rationale behind adding Dr Pepper to pulled pork.
Where Did The Idea Of Adding Dr Pepper Come From?
Like many great culinary inventions, the origins of Dr Pepper pulled pork are shrouded in some mystery. However, most accounts trace this dish back to southern BBQ joints experimenting with new flavors in the early 2000s. The use of soda, especially cola products, as an ingredient in BBQ sauces and marinades was rising in popularity at this time. The high sugar content of soda was found to help break down tough meat fibers and give a sheen and caramelized crust to sauces. The potent sweet, spicy and herbal flavors of Dr Pepper likely made it an intriguing candidate for playing with in pulled pork among creative pitmasters.
Adding Dr Pepper specifically to pulled pork may have also been inspired by the classic pairing of cola-based ham glazes. The rich pork shoulder meat used for pulled pork takes well to sweet flavors. As early adopters shared their Dr Pepper pulled pork recipes online in the late 2000s, it gained viral fame and became a staple variation for backyard cooks everywhere.
How Does Dr Pepper Complement And Enhance Pulled Pork?
While it may sound unorthodox, there’s real food science and culinary logic behind blending Dr Pepper soda with rich, savory pork. Here’s a look at how the ingredients in Dr Pepper can amplify flavor in pulled pork:
Caramelized Sugar
Dr Pepper contains a high level of sugar, coming from ingredients like high fructose corn syrup. When cooked down into a barbecue sauce or braising liquid, this sugar caramelizes into a beautifully sticky glaze that provides characteristic BBQ flavor. The sugars also tenderize the pork through breakdown of collagen.
Molasses
In addition to corn syrup, Dr Pepper contains molasses, which adds a distinct sweetness and complexity similar to the dark sugars used in many BBQ sauces. The depth of molasses flavor beautifully balances the spicy, savory pork.
Warm Spices
The exact blend of spices that gives Dr Pepper its signature flavor is a closely guarded trade secret. However, it contains warm spice notes reminiscent of vanilla, cinnamon, anise and almond. These marry perfectly with traditional barbecue seasonings.
Pickle Tang
Dr Pepper includes pickle juice or distilled vinegar high in acetic acid to provide its characteristic sharpness. This tanginess cuts through the richness of pork shoulder in the same way many BBQ sauces use vinegar.
Herbal Cherry Notes
Natural and artificial cherry and citrus flavors give Dr Pepper a fruity backdrop that provides brightness to balance the unctuous pork.
So in short, the caramel sweetness, spice medley and fruit overtones in Dr Pepper deeply complement and accentuate the flavors we crave in incredible pulled pork. The sweet and tangy soda helps build gorgeous bark and a sticky glazed crust, while turning the cooking liquid into a finger-licking-good barbecue sauce.
How To Make Dr Pepper Pulled Pork
While recipes vary, the basic technique for Dr Pepper pulled pork is straightforward:
Pork Shoulder: Choose a well-marbled pork butt/shoulder roast, 4-8 lbs. Trim excess fat and rub seasoning all over.
Seasoning: Use a classic barbecue dry rub, or make your own blend with chili powder, brown sugar, paprika, garlic powder, onion powder, cumin and cayenne.
Braising: Sear pork roast all over, then place in a slow cooker or oven with Dr Pepper to cover about halfway. Add other flavorings if desired like onion, garlic, thyme, mustard.
Cook Time: Slow cook on Low for 8-10 hours, or bake at 300F covered for 5-6 hours until pork shreds easily.
Shredding: Drain and reserve braising liquid. Shred pork with forks, discarding excess fat.
Sauce: Skim fat from braising liquid. Blend with reserved juices, ketchup, vinegar, Worcestershire sauce, spices, etc. to taste.
Serving: Toss shredded pork with desired amount of sauce. Pile high on buns with pickles and coleslaw.
The ratio of Dr Pepper to other liquids, spice blend, cooking method and how the barbecue sauce is finished all allow for limitless tweaks to make this recipe your own.
The Benefits of Dr Pepper Pulled Pork
Beyond just being downright delicious, incorporating Dr Pepper into pulled pork has some nice benefits:
Deep, Balanced Flavor
As discussed above, Dr Pepper adds sweet, spice, tangy and fruity notes that complement pulled pork wonderfully. This gives incredible depth of flavor.
Tender, Fall-Off-The Bone Meat
The sugars and acids in Dr Pepper tenderize the pork after hours of braising. This gives incredibly succulent, pull-apart texture.
Intriguing Twist
Adding the unexpected Dr Pepper creates a unique flavor that will have guests asking for your secret recipe. It puts a special twist on classic pulled pork.
Moisture & Bark
Dr Pepper provides moisture to keep the pork from drying out, while still allowing for nice char and crispy bark to form.
Easy To Make
With just a pork roast, Dr Pepper, seasoning and time, anyone can whip up this fun recipe at home with little effort.
So for tender, super-charged pulled pork bursting with sweet, spicy and tangy flavor, Dr Pepper is an awesome secret ingredient to try. This recipe will quickly become a go-to crowd pleaser.
Frequently Asked Questions
Is the soda really necessary? Can’t I just use a barbecue sauce?
While you could certainly make pulled pork with just a standard barbecue sauce, the Dr Pepper adds unique layers of flavor you won’t get otherwise. The complexity of spices, molasses, sugar and acids make Dr Pepper a powerfully flavorful braising liquid.
What kind of Dr Pepper should I use? Regular, diet, zero sugar?
Always use regular, full-sugar Dr Pepper for the best flavor and food chemistry reactions when braising. Diet or zero calorie varieties won’t have the same impact.
Does the pork really absorb the Dr Pepper flavor?
Absolutely! The acids, sugars, spices and fruitiness of Dr Pepper permeate the pork after hours of slow cooking. You’ll taste the influence of the soda in every flavorful, juicy bite.
Should I pour in a whole 2-liter of soda?
It’s best to use about 12-20 oz of Dr Pepper per 3-5 lbs of pork to achieve ideal flavor concentration. Too much soda can make the sauce overly sweet and thin.
Can I prepare Dr Pepper pulled pork in a slow cooker?
Yes, a slow cooker is perfect alternative to oven braising. Cook on Low setting for 8-10 hours until pork is shredding apart easily.
What sides go well with Dr Pepper pulled pork?
Try classic barbecue pairings like cornbread, coleslaw, baked beans, mac and cheese or potato salad. The possibilities are endless!
Conclusion
Dr Pepper pulled pork may sound unusual at first, but the sweet, spicy, tangy and fruity notes of the soda deeply complement the flavors of rich, smoky barbecue pork. This unique twist on a backyard classic offers incredible depth of flavor, foolproof tenderness and fun conversation appeal. Crispy, sauce-slathered Dr Pepper pulled pork sandwiches are sure to be a hit at your next barbecue, potluck or game day party. Once you taste this amazing combo, you’ll be hooked! So fire up the smoker or slow cooker, crack open an ice-cold Dr Pepper, and get ready to make your new favorite pulled pork.