Set it and forget it with slow cooked Dr. Pepper pulled pork piled on top of soft Hawaiian rolls. This tender, flavorful pulled pork is a crowd pleaser for warm spring nights watching the baseball game or spending time in your backyard with family. Recipe adapted from Pioneer Woman.
- 2 regular-sized cans of Dr. Pepper
- 1 4-5 lb. pork shoulder
- 1 white onion, cut into large wedges
- salt and pepper to taste
- 1 to 2 tbsp. of brown sugar
- 2 cloves of minced garlic
- 1 small can of chipotle peppers in adobo
- Hawaiian rolls
- Your choice in toppings: kosher dill sandwich pickles or coleslaw
- Trim the pork of any fat and then cut the pork into half. Sprinkle with salt, pepper, and minced garlic.
- Slice white onion into large wedges. Place the large onion wedges into a 6-qt slow cooker.
- Add the pork to the slow cooker. Top with brown sugar, 1 small can of chipotle peppers in adobo sauce, and 2 cans of Dr. Pepper.
- Cook the pork on HIGH in the slow cooker for 1 hour, then cook the pork on LOW for 6-7 hours.
- When pork is finished cooking (it should be tender and shred easily), turn the slow cooker off.
- Top warmed Hawaiian rolls with shredded pork and your choice in toppings: sandwich pickles or coleslaw.