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2
- 2 1/2
pounds boneless pork shoulder
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Salt and ground black pepper
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1
large sweet onion, cut into thin wedges
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1
18 - 20 ounce bottle hot-style barbecue sauce (about 1 3/4 cups)
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1
cup Dr. Pepper carbonated beverage
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16
- 20
baguette slices, toasted
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Sliced pickles (optional)
1. Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- to 4-quart slow cooker. Sprinkle meat with salt and pepper.
2. Place onions in the slow cooker. Top with meat. In a medium bowl, stir together barbecue sauce and Dr. Pepper beverage. Pour sauce mixture over meat.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Transfer meat to a cutting board. Using two forks, shred the meat. Return meat to cooker to combine with sauce and onions and keep warm.
5. Using a slotted spoon, divide meat mixture among half of the baguette slices. Top with remaining slices and secure with wooden picks. If desired, serve sandwiches with sliced pickles.
- Servings Per Recipe 8,
- Calories 393,
- Protein (gm) 27,
- Carbohydrate (gm) 46,
- Fat, total (gm) 10,
- Cholesterol (mg) 76,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 22,
- Vitamin C (mg) 4,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 1422,
- Potassium (mg) 541,
- Calcium (DV %) 91,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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I spiced this up a bit by adding a small can of Chipotle peppers. Family loves it! Great for freezing too. Any leftovers, I spoon into a one quart freezer bag & pop in the freezer. Makes for a quick week night meal.
10/15/2011 12:01:37 PM Report Abuse