Saffron’s No. 23 Pulled Pork
A sweet and smoky pulled pork recipe slow-cooked with Backroad BBQ Rub and Saffron’s No. 23 BBQ Sauce, featuring the bold, complex flavor of Dr. Pepper. This melt-in-your-mouth dish is perfect for sandwiches, nachos, or hearty BBQ bowls.
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
🍽️ Serving Suggestions
On toasted buns with coleslaw
Over nachos with cheese and sour cream
As a bun-free BBQ bowl
In tacos, sliders, or even grilled cheese!
🔥 Tips for Success
Add extra Dr. Pepper if your pan runs dry during roasting
For crispy edges, broil shredded pork for 5 minutes
Freezes well for up to 2 months — perfect for meal prep