Dr Pepper Sweet and Tangy Pulled Pork

1. Brown the Pork

Start by browning the pork shoulder roast in a heavy-bottomed pan over medium-high heat until it is well-browned on all sides. This step is crucial as it caramelizes the meat’s surface, adding depth to the final flavor. Once the pork is browned, transfer it to your slow cooker.

2. Deglaze the Pan

Next, pour the can of Dr Pepper into the same pan you used for browning the pork. This process, known as deglazing, will loosen all the flavorful bits stuck to the bottom of the pan. Stir the liquid for about 2 minutes until it simmers and the bits dissolve. Then, pour the deglazed liquid over the pork in the slow cooker.

3. Prepare the Slow Cooker Mixture

Add the honey, balsamic vinegar, salt, and freshly-ground black pepper to the slow cooker. Stir everything gently to combine the ingredients. This mixture will infuse the pork with a balanced sweet and tangy flavor profile as it cooks.

4. Slow Cook the Pork

Set your slow cooker to the low setting and let the pork cook for about 7 hours. This long, slow cooking process will ensure the meat becomes incredibly tender and easy to shred. After the 7 hours, carefully drain the liquid from the slow cooker and use two forks to shred the pork directly in the slow cooker.

5. Add Barbecue Sauce

Once the pork is shredded, add the Kansas City-style barbecue sauce and stir well to coat all the meat evenly. Continue cooking the pork on low for another hour to allow the flavors to meld together. Taste and season with additional salt and pepper if needed.

6. Serve

Finally, fill your soft hamburger buns with generous portions of the pulled pork. Serve immediately, and enjoy the delightful combination of sweet, tangy, and savory flavors that make this dish a crowd-pleaser.