Pulled Pork with Apple Juice and Dr. Pepper

Pulled pork sandwiches were on the menu for dinner last night.  In a move made famous by  The Pioneer Woman, I added Dr. Pepper to the crock pot. I took it a step further and added apple juice as well. My Dr. Pepper addiction inspired my cooking yesterday in other ways too. Check out my recipe for Dr. Pepper Apple Cake.

But, not ones to eat dessert before dinner, let’s get back to the pulled pork. Since there was just two of us for dinner, I picked out a small pork shoulder-blade steak. It made the perfect amount of pulled pork for three hearty sandwiches. I cooked it for several hours in the slow cooker until it fell apart.  It bathed all day in a Dr. Pepper and apple juice hot tub. The result was sweet, juicy pulled pork.

pulled pork-4

Pulled Pork with Apple and Dr. Pepper
Ingredients
  • Pork Shoulder
  • Dr. Pepper, 12 oz
  • Apple juice, 8 oz
  • ¼ cup light brown sugar
  • Salt and Pepper to taste
Instructions
  1. Add the pork, Dr. Pepper, and apple juice to a slow cooker. Cook until the meat begins to fall apart. Mine cooked on high for three hours. Remove the meat from the cooker and allow to rest until it is cool enough to pull. Skim any fat off the juice in the slow cooker. Pour the remaining juices into a medium saucepan. Add the brown sugar, salt and pepper and simmer until thickened. Pull the pork into shreds. Pour the thickened sauce over it. Serve on toasted rolls with condiments of your choice. If you don't like sweet pulled pork just omit the brown sugar.

 

pulledpork500

You also might enjoy...

  • pizza-4

    Inspired by an episode of Diners, Drive-Ins, and Dives on The Food Network, I set out to create a pulled pork pizza. I made the pulled pork yesterday with plans to create the pizza today. I envisioned something along the lines of the traditional Hawaiian style pizza with ham and pineapple but using pulled pork instead.  I also wanted a barbeque sauce base in place of the typical pizza sauce.   The day ended up getting away from me and I didn't get the crust going in time for it to rise. So I cheated and made my way to the local Papa Murphy's Take and Bake Pizza shop. I ordered a pizza with barbeque sauce and cheese.  I think they thought I was nuts. They kept wanting to add something to it.  But I left with a pizza that I could never pass off as my own once that crust was photographed. My crusts look nothing like that! Once home, I added a cup of chopped red onion. On top of that I added a thick layer of pulled pork. I chopped it up into smaller sizes for the pizza and put it on cold. I topped it with…

  • dinnertonight-2

    I was inspired by a jam given to me by my friend Kelly. She made it with cranberries, apples and pineapple. I thought it would make a nice glaze for pork but didn't want to waste the jam. So I concocted my own version of a fruit glaze for pork, using pomegranates, pineapple and apple with Balsamic vinegar and honey. It was very good, in fact, Michael declared it the best pork tenderloin he has ever eaten. Fruited Pork Tenderloin Ingredients 1 large Pomegranate 1 cup pomegranate juice 1 large apple, diced small 1 small can crushed pineapple, including juice 3 TBS Balsamic vinegar 1/2 tsp salt 3 TBS honey Freshly ground black pepper 1 to 2 pound pork tenderloin Instructions Clean the pomegranate under cold water removing seeds. Add seeds to a pan with the pomegranate juice in it. Heat to boiling then reduce heat and simmer 15 minutes. Strain the liquid through a sieve to catch the seeds. Use a spoon the press as much of the fruit through the sieve as possible. Discard the seeds. Add the diced apple, pineapple plus the juice, balsamic vinegar, honey, and ground pepper to taste. Bring to a boil and simmer…

  • pulledpork-9

    Here is my recipe for delicious pulled pork. You can make many things out of it and I made pulled pork sandwiches out of it! Tomorrow I am making a pulled pork pizza inspired by an episode of the Food Network. Here's what you'll need:     3-4 pound pork shoulder roast 1 cup of your favorite BBQ sauce (We like Sweet Baby Rays!) I cup of water I cup of chicken broth 3 cloves of garlic, quartered 1 tsp liquid smoke salt and pepper   DIRECTIONS: Take the string off the pork shoulder if there is one. Cut the roast into thirds for faster cooking. Place the roast into a heavy dutch oven. Salt and pepper to taste. In a separate bowl prepare the braising liquid by adding the water, broth, BBQ sauce, garlic, and liquid smoke. Word of caution about the liquid smoke, it is wonderful in moderation. If you must use more, do so at your own risk. Mix the braising liquid until the BBQ sauce is diluted. Pour braising liquid over the pork.   Cover and place in a 350 degree oven for at least three hours. Midway through the cooking process take it out of…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: