This Spicy Pop Pulled Pork Recipe is a fork-tender and smoky recipe, which calls for pork butt and Dr Pepper. The deep, sweet flavor of the soda marinade contrasts beautifully with the smoky chipotle heat. Using a low-and-slow oven braise keeps the pork moist and succulent, and finishing it by shredding the meat back into the juices gives it a lovely, rich coating. Creamy coleslaw makes a simple, refreshing accompaniment. It’s the ultimate comfort food recipe, ready in about 6 hours and 15 minutes.
Jump to RecipeSpicy Pop Pulled Pork Recipe Ingredients
- 2 onions, peeled and quartered
- 1 whole pork butt (pork shoulder roast)
- Salt and freshly ground black pepper
- One 11-ounce can chipotle peppers in adobo sauce
- 2 cans pop (I use Dr Pepper)
- 4 packed tablespoons brown sugar
How To Make Spicy Pop Pulled Pork Recipe
- Prep the oven and base: Preheat the oven to 300 degrees F. Place the peeled onion quarters in the bottom of a heavy pot or Dutch oven to create a flavor base.
- Season the roast: Sprinkle the pork butt generously with salt and pepper on all sides, then place it directly on top of the onions.
- Assemble the braise: Pour the entire can of chipotle peppers over the pork. Crack open the cans of pop and pour them over the meat, then add the brown sugar to the liquid and stir slightly to combine.
- Slow roast: Cover the pot tightly and place it in the oven. Cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process to ensure even flavor distribution.
- Check for tenderness: The pork is done when it is dark and fork-tender, falling apart easily when pressed.
- Shred and soak: Remove the meat from the pot and shred it completely using two forks. Return the shredded meat to the pot and let it sit in the cooking juices until you are ready to serve.
Recipe Tips
- How to get the easiest shred: Let the roast rest for about 10-15 minutes before shredding; this allows the fibers to relax so they pull apart effortlessly.
- How to adjust the spice level: If you prefer less heat, use only half the can of chipotle peppers or remove the seeds before adding them to the pot.
- Best soda for pulled pork: While Dr Pepper is the classic choice for its complex 23 flavors, root beer or a dark cola also provide excellent results.
- How to prevent dry meat: Always keep the shredded pork submerged in its cooking liquid until the very moment of serving to keep it “divine” and moist.
What To Serve With Spicy Pop Pulled Pork Recipe?
This Spicy Pop Pulled Pork Recipe is a rustic, smoky meal that needs a cool finish! A scoop of Creamy Apple Coleslaw piled high on a toasted bun is the classic choice to balance the chipotle heat. For a lighter touch, a side of Tangy Pickled Jalapeños adds a lovely crunch that contrasts with the rich meat! A cold Sweet Tea or a Craft Root Beer pairs wonderfully with the sweet and spicy glaze.
How To Store Spicy Pop Pulled Pork Recipe
- Refrigerate: Store leftover pork in an airtight container, ensuring it is covered in its juices, for up to 4 days.
- Freeze: This pork freezes beautifully; place it in a freezer-safe bag with the juice for up to 3 months. Thaw in the fridge before reheating.
Spicy Pop Pulled Pork Recipe Nutrition Facts
- Calories: 420 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 580mg
- Total Carbohydrates: 15g
- Protein: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes! Place everything in the slow cooker on low for 8 to 10 hours. The result will be just as tender, though you may want to reduce the liquid to one can of pop to prevent it from being too watery.
Pork butt (also known as pork shoulder) is ideal because the fat and connective tissue break down over the long cook time, resulting in the most succulent shredded meat.
The sugar in the pop helps tenderize the meat while the carbonation breaks down tough fibers. As it cooks down, it creates a thick, caramelized syrup that coats the pork.
Spicy Pop Pulled Pork Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy10
servings15
minutes6
hours300
kcalSucculent pork shoulder slow-roasted in a sweet and spicy Dr Pepper and chipotle marinade until it reaches fork-tender perfection.
Ingredients
2 onions, quartered
1 whole pork butt
Salt and pepper
11 oz chipotle peppers in adobo
2 cans Dr Pepper (pop)
4 tbsp brown sugar
Directions
- Place onions in a pot; top with seasoned pork.
- Pour chipotles, pop, and brown sugar over the meat.
- Cover and roast at 300°F for 6 hours, flipping the meat occasionally.
- Remove meat once fork-tender and shred completely.
- Return shredded pork to the pot juices to stay moist.
Notes
- Flip the roast occasionally for even flavor distribution.
- Keep the meat in its juices to prevent drying out.
- Serve warm on toasted brioche buns.
