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Slow Cooker Spicy Dr. Pepper Pork Tacos

Looking for a new recipe for your slow cooker?  How about an awesome recipe for Spicy Dr. Pepper Pork Tacos?!?  DE-LISH!

Slow Cooker Dr. Pepper Pork Tacos

My husband and I are in love with this recipe.  I’m convinced that it should be served in a restaurant somewhere.  It’s that good.

These Slow Cooker Spicy Dr. Pepper Pork Tacos are my crockpot version of The Pioneer Woman’s Baked Dr. Pepper Pork.  I’m sure it would taste delicious baked for six hours, but I’m much rather put everything in my slow cooker and forget about it.

The shredded pork is sweet and subtly spicy.  The taste of Dr. Pepper makes it totally different than the cranberry pork roast and party pork roast that I make, and it’s uh-mazing.  I don’t normally buy soda pop, but I will make an exception for this recipe every so often.  Enjoy!

Slow Cooker Spicy Dr. Pepper Pork Tacos

Yields: 4-6 servings, depending on the size of roast

Ingredients

  • 3-5lb bone-in pork shoulder roast (sometimes labeled as “Boston butt” or “pork butt roast”)
  • 1 medium-sized onion, peeled and quartered
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups of Dr Pepper (2 cans or, if you’re like me and don’t want to have a case of Dr. Pepper around the house, you can buy a quart and drink what’s left or pour it down the sink.)
  • 7oz can chipotle peppers in adobo sauce

Chipotle peppers

Directions

  1. Add all ingredients to your slow cooker and cook on “low” setting for 8 hours.  (You’ll know it’s done when the meat easily falls off the bone.)
  2. Use a fork and knife to separate meat from the bone and shred meat.
  3. Return shredded meat to slow cooker, and stir to combine with juice.

To Freeze and Cook Later

  1. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.  (For the best taste, I recommend waiting to add the Dr. Pepper until the day of cooking.)
  2. Thaw.
  3. Dump bag into slow cooker and add Dr. Pepper.
  4. Cook on “low” setting for 8 hours.  (You’ll know it’s done when the meat easily falls off the bone.)
  5. Use a fork and knife to separate meat from the bone and shred meat.
  6. Return shredded meat to slow cooker, and stir to combine with juice.

Serve on soft tortillas with lettuce and cheese.  YUM.

Slow Cooker Dr. Pepper Pork Tacos

Thoughts or questions?  Please leave a comment below and I’ll respond as soon as I can.  I’d love to hear from  you. 

42 Comments

  • […] Slow Cooker Spicy Dr. Pepper Shredded Pork from New Leaf Wellness (Recipe origin:  Pioneer Woman) […]

  • Tonya says:

    Do you put the whole can with the peppers and sauce in the crockpot? Last recipe I made with the peppers in adobo sauce was soooo spicy we couldn’t even eat it!

    • Kelly says:

      Yes! You don’t end up eating the peppers, so the heat isn’t too bad. If you only like very mild salsa or no spice at all, you might not like it, but we love it!!

  • Chelsea Swain says:

    What would you recommend replacing the spicy peppers with to make it more kid friendly?

  • Jenni Rash says:

    Can you make this for a freezer meal?

    • Kelly says:

      Yes, absolutely! I’ve done it many times. Just wait to add the Dr Pepper until day of cooking.

      • Amanda says:

        Do you pre-cook this to make it a freezer meal? Then add the Dr. P when reheating…. how long do you reheat it at this point if you pre-cook this??

        And how long can leftovers be kept frozen for before throwing out?

        Sorry for all the questions, new at this. Thanks in advance for your help.

        • Kelly says:

          I always freeze my meals without any cooking ahead of time. So, in the case of this recipe, I’d add everything to the freezer bag raw. I’d probably wait to add the Dr. Pepper until the day of cooking though. It might go flat in the freezer bag.

  • stacy says:

    I wonder if you can use diet dr. pepper?

    • Kelly says:

      I’m not sure. I’d check the original recipe from The Pioneer Woman. She might explain or someone might have asked in the comments.

      • mindy says:

        I was looking to see if someone had made this with diet pop as there is so much sugar in regular pop. I have made roasts before with diet and I like it. The sugar does add a lot of flavor – but it’s not sweet. With diet pop, it’s still very good.

        • Sandi says:

          I make it with Diet Dr. Pepper all the time and we love it. I have made it with regular Dr. Pepper and personally think it’s a bit too sweet.

  • Lindsay Guenther says:

    Made this for my hubby tonight and it was SO GOOD. Made homemade wheat tortillas to go with it and it was fabulous. Thank you!

  • Katie says:

    So I have everything in the crockpot ready to go and just reread the meat part. Mine is not bone-in. Do you think this will still work or should I try to salvage the meat now and try to find bone in at a store? Thanks!!

    • Kelly says:

      Well, bone-in meat is better, but if you bought a boneless pork shoulder roast, I think it will still be delicious. Just make sure not to overcook it.

  • Jade says:

    I used about 1/3 a can of adobe peppers and it was perfect. Smokey with just the right amount of heat for our family!
    Here is a quick tip we use for adobe peppers in our house… I open one can and blend it until smooth. Pout the contents into a Ziploc baggy, seal and freeze it flat. Once frozen i drop it on the ground to break up OR go at it with my kitchen mallet : )
    Then when I need a bit of smokey chipotle spice for a recipe, I just break off a frozen chip and its perfect. Great for adding to scrambled eggs, hamburger for tacos. homemade ranch for a zesty dressing ect.

  • Linda says:

    Kelly, I’m not that experienced cooking with a crockpot. I was searching for tips & I found that you should use 1/2 the liquid if using a recipe that was originally made for the oven? I already have mine in the crockpot & I did use 2 cans of Dr Pepper. I have a larger pork butt & it is filled almost to the top with liquid. Do you think I should take some liquid out?

    • Kelly says:

      Sorry I didn’t see this earlier, Linda. I always make it as-written. If your crockpot is smaller, I’d cut the entire recipe in half.

  • Kim says:

    Kelly, how many quarts is your crock pot?

  • franceska says:

    My goodness!! This was so incredible and now a new favorite in our home. I FINALLY found the peppers, I added entire can of peppers and it was just as great. Also had 2 of the 16.9oz bottles of dr. Pepper to the crock pot. Made w mashed taters and steamed asparagus. Mmmm the best!! Thx for this easy recipe♡

  • stefania says:

    Hello, I just found this site and it’s amazing!
    Thank you for all the great recipes!

    Just a question: I don’t really like pork, can I swap it with chicken or beef?
    Thank you

  • Lisa says:

    I live in Australia and the peppers aren’t available here… any advice of what I could add instead? BBQ sauce maybe? Thanks!

    • Kelly says:

      I think BBQ sauce will work. It definitely won’t taste the same because the chili peppers are my favorite part of the recipe, but I think it will still taste good.

    • Nikki says:

      Can you find ground chipotle powder? It’s an excellent substitute that will give you that awesome smoky spicy flavor.

  • Lisa says:

    Is this a 21 day fix approved recipe? I didn’t see that anywhere! It sounds AMAZING!!!! I’m going to make it just wondering how to count it! THANKS!!

  • Val says:

    What flavor of cheese do you recommend with this?

  • Lisa says:

    To freeze do you put the entire 3-5lb pork butt i the gallon bag with the ingredients? I assume not. Just the rest in the ziploc. ??
    Thanks!!

  • Brittany says:

    Made today! It was delicious and everyone LOVED it. Couple notes, I have a small crock pot and so three cups of dp was too much, liquid was almost to the top so I took some out. Also cooked on low for 6 hours, not 8 and it was perfect. Mine was boneless though so maybe that’s why it cooked so fast? A comment earlier said the bigger the crock the shorter the cooking time but I’ve found that to be the opposite with every recipe. Will make again!

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