Dr Pepper Pulled Pork Sandwich
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Dr Pepper Barbacoa Pulled Pork

DR PEPPER BARBACOA PULLED PORK SANDWICHES TASTE GREAT WITH TOMATILLO RANCH COLESLAW.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8
Calories 570kcal

Ingredients

Sauce

  • 20 ounces Dr Pepper
  • ½ cup brown sugar
  • 2 tablespoons corn starch
  • 3 cloves garlic smashed or chopped
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons adobo sauce
  • 1 chopped chipotle

Tenderloin

  • 2.5 pounds pork tenderloin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil

Tomatillo Ranch Cole Slaw

  • 16- ounce bag coleslaw mix
  • 5 chopped green onions
  • 1 package ranch mix
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup milk
  • 1 to matillo
  • 1 handful of cilantro
  • 1 tablespoon apple cider vinegar
  • ½ jalapeno

Instructions

  • In a slow cooker, place pork tenderloins and drizzle with olive oil. Add seasonings and rub all over pork. Pour half cup of water into base of slow cooker; cook on low 5-5 ½ hours. While pork is cooking, prep sauce and coleslaw. When pork is done, remove from slow cooker and drain juices.
  • Pour all sauce ingredients in a pan. Heat over medium heat until sauce starts to simmer and thickens. Simmer 3-5 minutes. Remove from heat. When pork is finished and you’ve drained the slow cooker, add shredded pork and one cup of sauce back into the slow cooker; keep warm until time to serve. Reserve remaining sauce for serving.
  • For coleslaw: Mix mayonnaise, sour cream, milk, ranch mix, apple cider vinegar, tomatillo, jalapeno and cilantro in a blender. Blend until smooth.
  • Pour coleslaw mix in a large bowl and pour dressing over the top. Toss together. Cover; place in refrigerator/cooler until ready to serve.

Nutrition

Calories: 570kcal