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- 2 - 2 1/2 pounds boneless pork shoulder
- Salt and ground black pepper
- 1 large sweet onion, cut into thin wedges
- 1 18 - 20 ounce bottle hot-style barbecue sauce (about 1 3/4 cups)
- 1 cup Dr. Pepper carbonated beverage
- 16 - 20 baguette slices, toasted
- 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,
- cal. (kcal) 393,
- Fat, total (g) 10,
- chol. (mg) 76,
- sat. fat (g) 3,
- carb. (g) 46,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 22,
- pro. (g) 27,
- vit. 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 (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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