I went a little crazy for Super Bowl with the different foods I prepared. But this dish and my Pineapple Mango Coconut Tequila Oven Baked Wings tied for my favorite. These two are ones I will make throughout the year and not just for a big game.
This pulled pork dish is made in the slow cooker which I need to take advantage of more often. It is cooked in a barbecue base with Dr. Pepper then shredded with more barbecue sauce.
Served with the King’s Hawaiian Sandwich Rolls they were divine. Oh I want some now. I even had some on a baked potato a couple of nights later and it was heavenly. Perfection.
Dr. Pepper Pulled Pork Sliders
4 1/2 lb pork butt/shoulder
Salt and pepper, to season
1/3 c Pure Maple Syrup
1 Tbsp Honey
2 Tbsp Worcestershire Sauce
1 tsp white distilled vinegar
2 Tbsp Dijon mustard
1 Tbsp Ketchup
1 tsp Ground Coriander
1 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Pepper
2 c Dr. Pepper
1/2 c Baby Ray’s BBQ Sauce
King’s Hawaiian Honey Wheat Rolls
Season pork butt with salt and pepper.
In a medium bowl, whisk together syrup, honey, Worcestershire sauce, vinegar, mustard, ketchup, ground coriander, paprika, onion powder, garlic powder, salt and pepper.
Add pork to the slow cooker. Pour barbecue sauce mixture you just put together over the pork butt. Add in Dr. Pepper. Cook on high for four hours.
Once pork is cooked, take out of slow cooker and shred meat. You can now add some of the sauce from the crock pot or add 1/2 c of your favorite BBQ sauce. I used Sweet Baby Ray’s.
Slice rolls in half and toast on a hot skillet prepared with butter. Add pork and form a slider. Serve with pickles.
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