Dr. Pepper Spicy Pulled Pork Sliders
Y’all, July 4th is exactly one week from today! How is it almost July?! Well, I’ve got the very BEST recipe for you to make for your family & friends -- Dr. Pepper Spicy Pulled Pork Sliders!
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I love nothing more than a super flavorful recipe that I can throw together and let cook away for hours! There is just something about throwing something together in 10 minutes & then smelling the deliciousness coming from the kitchen all day long. You start to think -- dang that was almost way too easy! ;)
My pulled pork couldn’t be easier & just to show you -- I’ve broken it down into THREE SIMPLE STEPS!
Step #1 - Throw the garlic, jalapeno, spices & olive oil into a food processor to make the rub. Use your hands to massage the rub all over the pork.
Step #2 - Quarter one onion & scatter in the bottom of a 5 ½ quart Le Creuset dutch oven. Place the pork on top of the onions.
Step #3 - Pour a can of chipotle peppers in adobo sauce over the pork and pour in two cans of Dr. Pepper into the dutch oven. Place the lid tightly on top & BAKE FOR SIX HOURS at 300 degrees.
How EASY is that?!
All that’s left to do is assemble the sliders! No doubt about it -- this pulled pork has a little kick to it so coleslaw tossed with a little poppy seed dressing is the PERFECT combination! Just trust me on this one. Jaxon was a little hesitant about the poppy seed dressing coleslaw but he ended up LOVING it! I was like babe, shouldn’t you trust me by now?! ;)
I cannot wait for y’all to make these mouth-watering sliders! No doubt about it this makes a TON of pulled pork! If you don’t need to feed a ton of people just freeze half of it to pull out at a later date OR just buy a 4-5 pound pork butt & half the recipe. Enjoy y’all!
Dr. Pepper Spicy Pulled Pork Sliders
Yields 12-14 servings
Prep time: 15 minutes
Cook time: 6 hours
INGREDIENTS
Pulled Pork
4 garlic cloves
1 jalapeno pepper, roughly chopped & seeded
1 tablespoon cumin
1 ½ teaspoons chili powder
1 tablespoon coarse kosher salt
1 ½ teaspoons ground black pepper
¼ cup olive oil
1 yellow onion, quartered
7-9 lb. bone-in pork butt
1 (7 ounce) can chipotle peppers in adobo sauce
2 (12 ounce) cans Dr. Pepper
For serving
Tri-colored coleslaw
Poppy seed dressing, such as Brianna’s
Sweet Baby Ray’s BBQ Sauce
Hawaiian rolls
NOTES
Store the sauce (which will turn into gelatin once refrigerated) and pulled pork in separate air-tight containers in the refrigerator for up to 4 days.
To reheat, place the gelatin in a saucepan over medium-low heat. Wrap the pulled pork in foil and reheat at 350 degrees for 15-20 minutes until heated through. Place the heated pulled pork in the saucepan to coat with the sauce.
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INSTRUCTIONS
Pulled pork
Preheat the oven to 300 degrees.
Place the garlic, chopped jalapeno, cumin, chili powder, salt, pepper, and olive oil in a food processor. Process until fine & smooth.
Scatter the quartered onion in the bottom of a 5 ½ quart dutch oven, such as Le Creuset.
Rub all sides of the pork butt with the rub mixture. Place the pork in the dutch oven lined with onions.
Pour the chipotle peppers & adobo sauce directly over the pork.
Pour both cans of Dr. Pepper in the bottom of the dutch oven. Don’t pour directly over the pork or the rub will come off.
Place the lid tightly on top. Bake for 6 hours, until the internal temperature is 145 degrees.
Use tongs to carefully remove the pork butt and place it on a cutting board or in a 9×13” baking dish. I like to let it cool for 10 minutes before shredding.
Remove the bone & use two forks to shred the pork.
Pour the remaining liquid & onion mixture into a large bowl using a strainer. Discard the onions & chipotle peppers.
Pour the liquid back into the dutch oven. Place the shredded pork back into the sauce.
For serving
Place the coleslaw in a bowl & drizzle poppy seed dressing over the top. Toss to coat.
Slice the Hawaiian rolls in half and wrap them in foil. Warm in the oven for 5 minutes at 350 degrees.
Use a slotted spoon to serve the pulled pork or a large fork.
To assemble each slider, place a layer of pulled pork on the bottom bun followed by BBQ sauce, and poppy seed coleslaw. Place the bun on top & secure each slider with a toothpick.
Serve immediately.