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
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
Poppy seed dressing, such as Brianna’s
Sweet Baby Ray’s BBQ Sauce
- 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.
- 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.
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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