Dr. Pepper Crock Pot Pulled Pork is the perfect way to feed a crowd.  This slow cooker pulled pork is easy, tender, delicious and everyone always loves it!

With just 5 minutes of prep, this pulled pork crockpot recipe is ready to go before heading off to work. You’ll come home to a slow cooker full of tender juicy pulled pork perfect for sandwiches or topping Baked Potatoes or Mac and Cheese.

Crockpot Pulled Pork with Dr Pepper in a casserole dish

Crock Pot Pulled Pork is Easy to Make

This easy Crock Pot Pulled Pork is an easy family favorite! Let the Slow Cooker do all of the work, and then pile this pulled pork on crusty buns and top with some fresh homemade coleslaw for a dish everyone raves over! This slow cooker pulled pork is perfect for Sunday supper, tailgating or even for parties (on slider buns) or piled on top of baked sweet potatoes!

The best part about this dish is that it cooks in the slow cooker and is ready when you are, which means it’s easy to make.

Pulled Pork Bar: If you are serving a crowd, you can easily turn your slow cooker pulled pork on low to keep it warm until guests are ready to eat.  We just set out a basket of rolls and a bowl of slaw and our guests can create their own sandwiches!

What Kind of Pork for Pulled Pork?

While some people use a tenderloin for pulled pork, it’s so lean that it easily becomes dry and tough (it’s more suited to roasting to medium). Like most slow cooker recipes, a pork roast with lots of nice fat marbled throughout becomes very tender in the Crock Pot!

The best cut of pork for pulled pork is pork shoulder. It can go by different names (and names can vary by location). When looking for pork, I choose boneless (bone in still works just fine, may need a little bit extra time but not much). Any of the following will be great:

  • shoulder butt roast
  • shoulder roast
  • blade roast
  • pork butt
  • boston butt
  • picnic roast
  • pork steaks (which is slices of pork butt)

Any of the cuts above benefit from cooking low and slow to break down the tissues and make it buttery and tender. Pulled pork crock pot recipes are ideal because of the cooking temperature.

Pork on a plate with can of Dr. Pepper, onion and spices in the background

How to Make Pulled Pork in the Crock Pot

  1. Line the bottom of the Crock Pot with sliced onion.
  2. Rub the pork roast with seasoning and add to the slow cooker (per recipe below).
  3. Pour Dr. Pepper (or Rootbeer) on top and let the Crock Pot work its magic.
  4. Once cooked, shred with 2 forks and stir back into the juices. Add additional BBQ sauce if needed and serve on crusty rolls!

How Long to Cook Pulled Pork in the Crock Pot

The following is for a 4lb boneless pork roast. If you are short on time, cut the pork into 3-inch cubes.

  • Cook on High for 4-5 hours
  • Cook on Low for 7-8 hours

Slow cooker pulled pork needs just a few simple ingredients to create a dish that is so juicy and delicious.

To tell if the pork is done, use a fork and pull off a small piece. It should be easy to remove and melt in your mouth tender. If the pork isn’t fall-apart tender, it’s not quite done yet so cook it a bit longer!

Overhead shot of pulled pork in a black slow cooker

What to Serve with Crock Pot Pulled Pork

Did your family enjoy this Pulled Pork Recipe? Be sure to leave a rating and a comment below!

Crockpot Pulled Pork with Dr Pepper in a casserole dish
4.98 from 1148 votes↑ Click stars to rate now!
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Dr. Pepper Crock Pot Pulled Pork Recipe

Dr. Pepper Slow Cooker Pulled Pork is the perfect way to serve a crowd. It’s easy, tender, delicious and everyone always loves it!
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings


  • 1 pork butt/pork shoulder roast 4-5 pounds
  • salt, pepper, & garlic powder
  • 1 onion sliced, optional
  • 1 can Dr. Pepper
  • ¾ cup barbecue sauce or to taste
  • Rolls & coleslaw for serving


  • Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.
  • Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
  • The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
  • Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.
  • Serve on crusty rolls with coleslaw.



Rootbeer or cola can be substituted for Dr. Pepper. Diet Dr. Pepper will work in this recipe.
A larger roast will need extra cooking time.
If you check the pork and it is not tender, it likely needs more time so cover it back up and let it keep cooking.
If your pork produces a lot of juice remove some of the juices before adding the shredded pork back into the mixture. We like to stir in additional BBQ sauce before serving.
Pork can be kept warm in the slow cooker.
Nutrition information does not include rolls.
4.98 from 1148 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 276 | Carbohydrates: 10g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 393mg | Potassium: 592mg | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 1.4mg | Calcium: 31mg | Iron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I’m horrible at planning ahead and have a frozen 9lbs bone-in pork butt. Would you cook in crockpot from frozen? If so how long?5 stars

    1. Hi Sherri, for safe food handling it is not recommended to cook meat from frozen in a slow cooker as it doesn’t heat up fast enough to prevent the growth of potential bacteria.

  2. I have made this so many times. My son requested it for his birthday dinner tomorrow. It always comes out perfect and I can’t wait until tomorrow night to enjoy it!5 stars

  3. Recipe was simple to follow. I left the shoulder on low heat for about 7 hours. Any part of the meat that was not submerged in the liquid became dry and did not pull. Will have to try again with a different recipe.1 star

  4. I was concerned about to much sugar w DP and BBQ but nutrition facts very little sugar! Making tomorrow5 stars

  5. I made this recipe with a 9+ lbs, bone-in shoulder. I doubled the recipe and added 1/2 tsp of liquid smoke. Low for 10 hours, took some juice out, shredded, added the sauce, and threw it back in while I was cooking the rest of the meal. The meat came out delicious and melts in your mouth like butter. The one thing I wish I did was take out more of the juice, a majority of it. And because there was so much juice, I didn’t get any of the smokey flavor. I’ll adjust accordingly when I make this recipe again next week!5 stars

  6. We have loved this recipe for many years – it is so versatile and forgiving. I’ve used Coke, caffeine-free Coke, Diet Coke, Dr. Pepper, Root Beer – whatever happens to be in the refrigerator. Boneless or bone-in. Eight hours or even 12 hours. It always is perfect. I add a couple cloves of minced fresh garlic to the onions and some onion powder to the garlic.5 stars

  7. I’ve made this recipe many times and love it. This time I accidentally bought a bone in pork butt. Will the cooking time need to be changed because it’s bone-in?

    1. You may need to alter the cooking time (as I haven’t cooked a bone in shoulder in the slow cooker before) but should be fine to still follow the basic recipe. Enjoy Jill!

  8. I made this recipe today using root beer and it was delicious!! The whole family enjoyed it. I have a question, I’m wanting to freeze this before our next baby arrives in November, would you recommend freezing the leftovers or freezing the ingredients all together then thawing and cooking?

    1. Congratulations Amber! So happy for you ♥️ I would freeze the leftovers. You could even freeze them in individuals portions so you can pop one out and reheat whenever you are hungry! Also highly recommend these breakfast cookies! They are perfect for late-night snacks when you are up with the baby!

  9. I was trying to read through the comments but there are so many I thought I’d just ask (sorry if you’ve answered this already!)
    I picked up a boneless 7.28lb to try this recipe with for this weekend, should I cut it in half and use two crockpots or 1.5/2 times all the ingredients? And how long do you think it’d need to cook for on low?
    Thanks so much!

    1. Hi Jeana, if it fits in your crockpot you should be fine to cook it all at once. We have not attempted one that size but others readers have with success! Hope you enjoy it!

  10. I had a 7 lb piece of pork and used about 16 oz Dr Pepper. Drained the juice because it was too liquidy. Great flavor. Really good recipe.5 stars

  11. Hello! I was wondering what is a serving? 1 cup or so many oz? Just a good estimate would be great. Thank you!

    1. Hi Joshua, one serving is approximately ½ lb or about one cup if using a 4lb roast.

  12. Hello! I’m using this recipe tomorrow and have a 3lb pork shoulder. If I cook on low, how long would you recommend for cook time? Thank you!

    1. Hi Paula, it will probably take around 3 ½ – 4 hrs to fully cook on high. To make sure it is done you can use a meat thermometer. Check to make sure the internal temperature has reached 145°F.

  13. I am making this for a party on 7/24. I have a 9.48 lb pork butt shoulder boneless. Should I add two cans of Dr pepper and would you order the cooking time at all?

    1. Hi Meghan, for that size of pork shoulder I would probably double the Dr. Pepper (if it fits in your crockpot ). You made to increase the cook time to accommodate, I would check the internal temperature halfway through cooking to gauge how long it will need. It will need to reach an internal temperature of 145°F.

  14. I see this recipe came out quite a bit ago, but I just came across it and it sounds delicious. I have one question before I make it though…would using diet soda make any difference? I’m a diabetic and that Dr. Pepper is a definite no-no…LOL5 stars

    1. I have not tried this recipe with ham Courtlyn. Let us know how it turns out if you try it!

    2. We make ham for Christmas with Dr pepper poured over the top and pineapple chunks and juice… it’s a big hit. Been doing it since I was a child and I’m 33 now

  15. Question re size of roast:
    In the ingredients, you list a 4-5# roast, but in the comments, you said you use a 3# roast. I am cooking for 8 adults and some kids, so I’m not sure how much roast I should buy! Thoughts?5 stars

    1. I’ve made this many times with various sizes of roast. As a general rule you can expect to get approximately 2-3 servings per pound. Hope that helps. Enjoy Meg!

  16. Used an 8+ lb pork shoulder/bone in – added 1 14.5 ox can of beef broth to the can of soda – WAY too much juice — Was delish and ready to pull in 6+ hrs on high — SO good — Saved about 1/2 of the pork to oven crisp for carnitas/tacos — LOVE this5 stars

  17. Just wondering if I could use diet Dr pepper and a low carb barbecue sauce instead? I made it your way and it was fabulous. Trying to watch the carbs without sacrificing too much flavor. Thanks again for a wonderful recipe.5 stars

      1. Hi Carly, we haven’t tried this recipe with pork chops but would love to hear how it turns out for you!

  18. My Boston butt is 8 1/2 pounds. Will I need another can of Dr. Pepper or will 1 can be enough for a roast that size?

      1. I would cook it 8-10 hours on low or until fork tender. You could use a little bit extra Dr. Pepper but I don’t think you’d need 2 full cans.