Saffron’s No. 23 Pulled Pork: A Dr. Pepper BBQ Recipe You’ll Crave
By Saffron Trails
Every bite tells a story… and this one begins on a dusty backroad, with smoke in the air and a craving for something unforgettable.
The Flavor That Started It All
It was just another quiet afternoon on the backroads of the South when I caught the scent that would change everything—a trail of sweet smoke wafting from a tiny roadside BBQ stand. With my map in one hand and a worn-out travel notebook in the other, I followed the smell to a weathered smoker nestled beside a food shack, where a friendly local handed me a pulled pork sandwich piled high with saucy, tender meat.
That first bite—rich with tang, sweetness, and a little kick—sparked a mission: to recreate that magic and make it my own. And thus, Saffron’s No. 23 Pulled Pork was born.
What Makes This Pulled Pork So Special?
Our Dr. Pepper Pulled Pork recipe has been a customer favorite at our food trailer and pop-up events—and now, it’s here for you to make at home.
This isn’t just any BBQ recipe. It’s infused with a layer of flavor that goes beyond the basics:
- A slow-cooked pork shoulder that melts in your mouth
- A bold, sweet-savory Dr. Pepper BBQ Sauce (soon available for purchase!)
- Our handcrafted Backroad BBQ Rub, designed to enhance the meat’s natural richness with a perfect blend of spice, sugar, and smoke
Together, these elements create a pulled pork recipe that’s rich, tender, and unforgettable.
Saffron’s No. 23 Pulled Pork Recipe
This recipe is scaled per 1 pound of pork shoulder, so you can easily multiply it depending on how much you’re making.
Saffron’s No. 23 Pulled Pork
Equipment
- Roasting pan with lid or heavy-duty foil (or use a slow cooker)
- Forks for shredding
- Knife and cutting board
- Measuring spoons and cups
- Optional: Dutch oven, baking sheet (for broiling)
Ingredients
- Ingredients Per 1 lb of pork shoulder — scale as needed
- 1 tablespoon Backroad BBQ Rub or your favorite sweet-smoky pork rub
- ¼ cup Saffron’s No. 23 BBQ Sauce plus more for serving
- ¼ cup Dr. Pepper soda
- 2 tablespoons apple cider vinegar
- Optional: salt and pepper to taste
Instructions
Preheat & Season
- Preheat your oven to 300°F (150°C).
- Pat your pork shoulder dry and coat all sides with Backroad BBQ Rub. Let sit for 20–30 minutes.
Mix the Cooking Liquid
- In a roasting pan, mix:
- ¼ cup Dr. Pepper
- 2 tbsp apple cider vinegar
- ¼ cup BBQ sauce
- Place the pork in the pan (fat side up), cover tightly, and place in oven.
Roast Low & Slow
- Roast for 1 to 1.5 hours per pound, or until fork-tender.
- (Example: A 4 lb pork shoulder = approx. 5.5–6 hours)
- Slow Cooker Option: Cook on LOW for 8–10 hours
Rest, Shred & Sauce
- Let the pork rest for 20 minutes. Shred using two forks, removing any excess fat.
- Skim fat from pan juices. Return meat to the pan and stir in an additional ¼ cup of BBQ sauce.
Notes
🔥 Don’t worry if you’re making a larger roast—scroll down for full-size batch tips!
👩🍳 Slow Cooker Tip: You can also cook this in a slow cooker on LOW for 8–10 hours.
🌟 Add more sauce to taste depending on how saucy you like it!
How to Serve Saffron’s No. 23 Pulled Pork
This pulled pork is more than just a sandwich filling—it’s a versatile star player in many meals. Here’s how we serve it at our Street Food Safari food trailer (and how you can bring that vibe home):
🔹 Pulled Pork Sandwiches (Classic Style)
Piled high on a toasted brioche bun, topped with creamy coleslaw, and drizzled with extra BBQ sauce. Serve with chips or fries.
🔹 Pulled Pork Nachos
A fan-favorite at events! Layer tortilla chips with pulled pork, drizzled with Saffron’s No. 23 BBQ Sauce and homemade nacho cheese, sour cream, and topped with sliced jalapeños.
🔹 Bun-Free BBQ Bowl
For a low-carb or gluten-free option, we serve the pork in a bowl topped with coleslaw and drizzle Saffron’s No. 23 BBQ Sauce on top.
🔹 Sliders for Parties
Make it a crowd-pleaser! Serve mini sandwiches at gatherings or game nights with a DIY topping bar.
Pro Tips for Perfect Pulled Pork
🔸 Low and Slow is Key: This isn’t the time to rush. A slow cook lets collagen break down into melt-in-your-mouth goodness.
🔸 Don’t Skip the Rest: Letting the pork rest before shredding helps lock in those flavorful juices.
🔸 Double the Sauce: Serve extra sauce on the side so guests can customize their flavor level.
🔸 Crispy Bits? Yes Please. Spread the shredded pork on a baking sheet and broil for 5 minutes before serving to add crispy edges.
Why Dr. Pepper?
Using Dr. Pepper soda may sound unconventional, but it’s a secret weapon for depth and complexity. The soda’s blend of 23 unique flavors (including cherry, vanilla, clove, and caramel) creates a rich, sweet profile that pairs beautifully with the acidity of vinegar and the smokiness of our BBQ rub.
It’s not just sugar—it’s flavor chemistry.
The Magic of Backroad BBQ Rub
This custom blend was designed for more than pork—it’s a powerhouse on:
- Chicken thighs and wings
- Ribs and brisket
- Roasted potatoes and grilled veggies
Crafted from a carefully balanced blend of sweet, smoky, and savory notes, Backroad BBQ Rub transforms every bite into a bold BBQ experience.
📦 Get it first at the Street Food Safari food trailer… and online when our shop launches!
Saffron’s No. 23 BBQ Sauce
Saffron’s No. 23 BBQ Sauce is our signature, small-batch creation. It’s sweet, tangy, sticky, and bold—with a depth of flavor that makes every bite unforgettable. Originally developed to pair perfectly with pulled pork, it’s also fantastic on:
- BBQ chicken
- Burgers
- As a glaze for meatloaf
- Or a dipping sauce for fries and onion rings
We won’t reveal all 23 secrets—but we will say: it’s unforgettable.
📦 Available soon at our Street Food Safari food trailer — and online when our shop launches!
FAQ: Dr. Pepper Pulled Pork
Q: Can I make this ahead of time?
Yes! Pulled pork reheats beautifully. Store it in the fridge for up to 4 days or freeze for 2 months. Reheat gently with a splash of BBQ sauce.
Q: Can I use a pork loin instead of pork shoulder?
Technically yes, but pork loin is much leaner and won’t shred the same way. For authentic pulled pork texture, use pork shoulder or pork butt.
Q: Can I make this in the Instant Pot?
Yes—pressure cook for about 60–90 minutes depending on size, with natural pressure release. You’ll sacrifice a little of that low-and-slow richness, but it still works well!
Bring the Flavor Home
You’ve heard the story. You’ve seen the steps. Now it’s your turn.
This isn’t just a recipe—it’s a piece of Saffron’s journey from roadside snack to signature menu item.
Whether you’re firing up the smoker, roasting in the oven, or tossing it in your slow cooker, Saffron’s No. 23 Pulled Pork will make your kitchen smell amazing and your table a little more magical.
🛒 COMING SOON:
📧 Sign up to be the first to know when they launch!
Join the list at StreetFoodSafariRecipes.com
Final Words from Saffron
“From that first roadside bite to slow cooking under the stars, this dish holds a special place in my heart. I hope it becomes part of your story too—one delicious bite at a time.”
- Posted by admin
- On March 27, 2025
- 0 Comment