Why This Slow Cooker Pulled Pork with Dr. Pepper & Cherries Is a Game-Changer
Some recipes just click. You throw them together once on a lazy Sunday afternoon, and before you know it, they become part of your regular rotation. That’s precisely what happened with this pulled pork.
I first made it with Cherry Dr. Pepper on a whim. It was one of those weeks where I wanted to clear the fridge, and a half-used jar of maraschino cherries and a lone bottle of soda somehow sparked the idea. Add sweet jalapeños, chipotle in adobo, and a pork shoulder that had been waiting in the freezer—boom. Magic.
This isn’t your average pulled pork. It’s sweet, salty, just a little spicy, and wildly versatile. Whether you’re in the mood for sandwiches, tacos, stuffed steamed buns, baked over nachos, or just piled onto a bowl of mashed potatoes with charred corn, this dish is your canvas for culinary creativity.
While most people think pulled pork is a summer BBQ thing, this one works year-round. The cherry sweetness is such a delightful treat to enjoy in the evening. And honestly, it’s so easy that I’ve even thrown it together on a Tuesday morning and let it slow-cook while working from home. With this recipe, you can be confident that a delicious meal is just a few simple steps away.
Dr. Pepper Cherry Pulled Pork (Slow Cooker Style) – Sweet, Spicy & Seriously Addictive
Equipment
- 1 slow cooker (6-quart or larger)
- 1 Cutting board + knife
- 1 Fat separator or strainer (optional)
Ingredients Â
- 5 lb pork shoulder also labeled “pork butt”, excess fat trimmed
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 large yellow onion cut into 8 chunky wedges
- ½ can chipotle peppers in adobo sauce
- 1 cup Cherry Dr. Pepper half a regular 20oz bottle
- 2 Tbsp brown sugar
- 1 cup maraschino cherries plus the juice!
- ¼ cup sweet pickled jalapeños don’t skip these—they’re the secret weapon
InstructionsÂ
- Layer like a pro: Place the pork shoulder at the bottom of your slow cooker. Sprinkle with salt and pepper.
- Scatter the onion wedges around the pork. Then spoon in the chipotle peppers and drizzle over the Cherry Dr. Pepper.
- Add the brown sugar, then toss in the maraschino cherries and the cherry juice.
- Finally, scatter the sweet jalapeños over the top.
- Cover and cook on LOW for 8 hours, or until the pork is fall-apart tender. (If your pork shoulder is smaller, start checking at 7 hours.)
- Remove pork to a tray and shred it with two forks. Return to the slow cooker to soak up those cherry-chipotle juices.
- Optional: If you want a richer sauce, strain the cooking liquid through a fat separator and drizzle over the pork before serving.
Notes
🍴 Serving Suggestions
- On toasted brioche buns with slaw
- As a taco filling with pickled onions and lime crema
- Over mashed sweet potatoes
- Tossed into mac & cheese for the ultimate comfort bowl
🧺 Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in portions with a bit of the juice to keep it moist—up to 3 months.
- Reheat gently on the stove or microwave with a splash of broth or reserved liquid.
If you’d like to serve with the leftover liquids, strain the fat first.