dr. pepper pork sandwiches

June 11, 2013 § 5 Comments


now is the perfect season to make these bad boys. my obsession with dr. pepper started in high school and although i don’t really drink it that much anymore, it was the perfect accompaniment to making this pork shoulder tender and delicious. i have a thing for mixing soda into foods, and the first time i had ever heard of such a thing was when a old co-worker had made mention of 7-up cakes, it still gets me to this day!

pork sandwich ingredients:
• one whole pork shoulder roast
• one large onion, peeled and chopped
• salt and freshly ground black pepper
• extra seasonings, lawrys, spike, etc.
• stone ground mustard
• 1 or 2 cans soda pop, i used dr. pepper
• 4 Tablespoons brown sugar give or take
• extra bbq sauce, sweet baby ray’s {optional}

to do:
place the onions in the bottom of the crock pot. sprinkle the pork with salt, pepper and any extra seasonings of your choice. place on top of the onions. crack open the cans of soda pop and pour them over the entire thing. add the brown sugar to the mixture and stir to incorporate.

cover the pot and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. remove the meat from the pot and either cut up into chunks or shred. return the meat to the pot and keep in the juice until you need it. add a bit of extra bbq sauce if you’d like.

creamy coleslaw ingredients:
• 1 head green cabbage, chopped and sliced thin
• 1 cup milk and more for thinning if needed, i used coconut milk
• 1/2 cup natural mayonnaise
• 1 Tablespoon white sugar
• 2 teaspoons white vinegar
• 1/2 teaspoon salt or to taste
• freshly ground black pepper to taste
• 1/4 teaspoon cayenne pepper

to do:
combine the shredded cabbage in a bowl. in a separate bowl, mix all of the remaining ingredients together and pour over the cabbage. toss to combine. keep refrigerated.

add a thin layer of stone ground mustard onto lightly toasted hamburger buns. add the pork. top with the creamy coleslaw and enjoy!

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