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
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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 1101 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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    1. Hi Erin, I would check it around 6 hours on high to see how tender the meat is or use a meat thermometer to see how close to 145°F the roast is. But it should only take about 8 hours on high. We would love to hear how it turns out for you!

  1. My pork butt is 10 lbs. How long should I cook it in the crockpot ? It’s been in there 8 hrs. Right now.

    1. Hi Mitzi, at that size, it will probably take closer to 10-12 hrs to fully cook. You will want to check the internal temperature and make sure it reaches an internal temperature of 145°F before serving.

  2. Does the whole pork have to be submerged in the pop/soda? Will what’s not covered be dry? Looking forward to making this as my “pot luck” meal for our Easter gathering :)5 stars

    1. Hi Melissa, it does not need to be fully submerged. We find it still cooks great without drying out. Hope you enjoyed it!

  3. Holly, do you not brown the roast first to create a nicer flavour rather than just putting in in the crockpot raw? Couldn’t find any reference to that in your comment section or recipe instructions so wanted to ask as I brown all meats before adding to my crockpot.
    Thank you

    1. Hi Joycelyn, you definitely can brown before adding to the crockpot but we didn’t find it necessary. This recipe is still packed with flavor!

  4. Hey I’m doing a small pork loin 1.3 lb should the Dr Pepper cover the lion in the slow cooker or should add water?

    1. Hi Jennifer, that should be fine. Dr. Pepper does not need to cover the roast for it to cook properly.

    1. I would suggest cutting the pork into 4 sections before adding to the pressure cooker and browning right in the instant pot. This would take about 60 minutes on high.

    1. Hi Megan,
      When you click print and head to the print page, you can adjust the servings there and it will adjust the amounts of the ingredients in the ingredients list. (The instructions won’t adjust so if there are amounts listed in the instructions they won’t change). I hope that helps!

  5. It sounds amazing, especially because I love Dr. Pepper. However, can anyone tell me if it actually has a Dr. Pepper taste after cooking? I’m the only one in my household who appreciates the unique taste of that soda. Thanks for any input you have!5 stars

  6. Can I cook this on low for the first few hours (maybe 4-5 hours) and then switch to high for an hour to finish cooking it?

    1. I’ve never tried that Emily, but a combination of time may work. To make sure it is done you can use a meat thermometer. Check to make sure the internal temperature has reached 145°F.

  7. Terrific and super easy! I’ve substituted a can of root beer in place of the Dr. Pepper a few times just to switch up the taste a bit. Both are great! Thx for sharing!5 stars

  8. This sounds amazing but do you think it would be good using Dr. Pepper with Cream Soda because that is the only Dr. Pepper I have? I feel like the cream sode might make it taste funny…

    1. I have never tried this recipe with Dr. Pepper with Cream Soda. If you do try it we would love to hear how it turns out.

  9. Amazing. Restaurant quality. I never worked with pork before so my only tip for any newcomers like myself is that at the end, don’t be shy to get rid of a large majority of the juices before putting in the bbq sauce. Mine was a little more watery than I would have liked for that reason, but still amazing and will be making in the future for years to come5 stars

    1. Hi Krystle, You just want to add a light sprinkling to the outside of the roast. So depending on the size of your roast, it will depend on how much you end up using.

  10. This recipe is FANTASTIC!!! It was insanely simple and even more delicious. Truly the very best pulled pork I’ve ever had. I used a 6.5 lb pork shoulder butt, seasoned as instructed, and slow cooked on high for 6 hours. I added BBQ sauce and cooked another 30 min, topped with a homemade vinegar based slaw and served on Hawaiian rolls. We were sucking our fingers clean!!5 stars

      1. You can add a little bit extra if you’d like, just be sure to remove the pork from the juices before shredding. Once shredded you can add back as much liquid as you’d like.