Dr Pepper® Blackberry Pulled Pork Sandwiches
Dr Pepper® Blackberry Pulled Pork Sandwiches are the ultimate comfort food, featuring tender, flavorful pork infused with the rich, fruity notes of Dr Pepper® Blackberry. Piled high on toasted buns, the pulled pork is topped with a zesty, crunchy coleslaw that perfectly balances the smoky sweetness of the meat. Finish with your favorite BBQ sauce, and serve alongside an ice-cold Dr Pepper® Blackberry for a meal that’s as satisfying as it is delicious.
Total Time
3 hr 15 min
3 hr 15 min
Prep Time
20 minutes
20 min
Cook Time
2 hr 55 min
2 hr 55 min
Total Time
3 hr 15 min
3 hr 15 min
Prep Time
20 minutes
20 min
Cook Time
2 hr 55 min
2 hr 55 min
Ingredients
for 6 servings
Pulled Pork
- 3 tablespoons olive oil, divided
- 2 tablespoons packed light brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- 3.5 lb boneless pork butt, fat trimmed, and meat cut into around 4-inch pieces
- 1 white onion, thinly sliced
- 2 tablespoons canned chopped chipotles in adobo sauce
- 20 fl oz (2½ cups) Dr Pepper® Blackberry
- 2 cups beef stock
Coleslaw
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- ½ cup apple cider vinegar
- ⅓ cup chopped fresh cilantro
- 2 tablespoons packed light brown sugar
- 2 teaspoons dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Assembly
- 6 to 8 burger buns, toasted
- BBQ sauce
- Dr Pepper® Blackberry, for serving
Nutrition Info
- Calories 1164
- Fat 61g
- Carbs 75g
- Fiber 7g
- Sugar 29g
- Protein 71g
Estimated values based on one serving size.
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Preparation
- Make the pulled pork: Preheat the oven to 400°F (200°C). Heat 2 tablespoons of the olive oil in a Dutch oven over medium until it shimmers.
- In a bowl, mix together the light brown sugar, kosher salt, ground black pepper, smoked paprika, garlic powder, onion powder, chili powder, and ground cumin. Rub half of the spice mixture all over the pork, reserving the remaining spice mixture. Working in batches, sear the pork in the hot oil on all sides until all of the pork has been browned, about 15 minutes. Remove pork as each batch is browned.
- Add the remaining 1 tablespoon olive oil to the Dutch oven. Add the onion, chipotle peppers in adobo, and the remaining spice mixture. Cook, stirring occasionally, until the onion is tender, about 5 minutes. Place the seared pork on top of the onion, and pour in the Dr Pepper® Blackberry and beef stock. Cover with the lid, and allow to simmer over medium-high heat for 30 minutes. Place in the preheated oven, and braise for 2 hours, or until the pork is pull-apart tender.
- Meanwhile, make the coleslaw: In a large bowl, toss together the green cabbage, purple cabbage, carrots, vinegar, cilantro, brown sugar, mustard, salt, red pepper flakes, black pepper, and garlic powder until well combined. Allow to sit in the refrigerator for 1 hour or until ready to serve.
- Remove the pork from the oven, and allow to cool for 30 minutes. Shred the cooled pork meat.
- Assemble your pulled pork sandwiches: Arrange the shredded pork evenly on the bottoms of the toasted buns. Drizzle with the desired amount of barbecue sauce, and top with coleslaw. Serve with Dr Pepper® Blackberry.
- Enjoy!