Dr Pepper Barbecue Pork Roast Recipes

Steps:

• In a bowl, combine Dr Pepper, Worcestershire, vinegar, garlic, bouillon, mustard, chili powder and red pepper flakes. Save 1/2 cup of this for sauce.
• Place meat and onions into crockpot and pour the remaining sauce over the meat (NOT the reserved 1/2 cup sauce).
• Cover and cook on LOW for 10-12 hours or on HIGH for 5-6 hours; Transfer to serving platter and let 'settle' 10 min, before slicing.
• While the meat 'settles', in a small pan combine reserved 1/2 cup sauce, catsup and butter; Heat through; this is your 'gravy'.
• NOTE: never use the diet version of any soda for this recipe; the artificial sweetner breaks down badly when heated and will ruin the meal.

Steps:

• Place sliced onions in a slow cooker. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions.
• Add cloves, cinnamon stick and bay leaf to cooker. Pour can of Dr. Pepper over roast and top with dried fruit. Cover and cook 3 to 4 hours on high-heat setting for 8 to 9 hours or until thermometer inserted into center of roast reads 160°F.
• Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.
• Serving idea: Serve over garlic mashed potatoes.

Steps:

• Rub pork roast with garlic powder, onion powder, seasoned salt, and pepper. Place roast in Instant Pot.
• Pour Dr. Pepper and your favorite BBQ sauce on top of roast.
• Place lid on the Instant Pot and lock in place. Set the knob to sealing, not venting.
• Push the Manual button and set for 60 minutes. If your roast is bigger, cook it for longer.
• (For example if you have a 5 pound roast, you will need to cook it for 90 minutes.)

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.

Steps:

• Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot®). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
• Serve on hamburger buns and top with coleslaw.