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Author Topic: Dr. Pepper pork.  (Read 409 times)
French G.
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« on: January 20, 2019, 03:44:45 PM »

Turned out really well.

Country style pork ribs cover with 12oz Dr. Pepper, ketchup, siracha, black pepper, worchestershire. Crock pot low eight hours. Mmmm.
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Ron
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« Reply #1 on: January 20, 2019, 04:12:04 PM »

Sounds delicious.

Does the Dr Pepper really add a distinctive flavor?

Sounds like a good combo even without the soda.
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BlueStarLizzard
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« Reply #2 on: January 20, 2019, 04:51:22 PM »

I do the pork loin with root beer that Giga recommended years ago all the time. It works really well.

I'm guessing Dr. Pepper would be a different flavor.
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French G.
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« Reply #3 on: January 21, 2019, 05:47:14 AM »

It wasn't oversweet, but I assume the sugar does work with pork and the acid helps break things down. One thing was I thought that just ketchup with it's attendant sugar would make pork candy. So I liberally hosed it with Sriracha and it really wasn't spicy in the end. Or sweet. Mission accomplished.
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Mike Irwin
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« Reply #4 on: January 22, 2019, 04:29:03 AM »

Dr. Pepper has apparently been a preferred cooking liquid for country ham in the south for many years.
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