Slow Cooker Dr. Pepper TEN Barbecue Pulled Pork with Lightened up 7UP TEN Biscuits: Crispy golden perfection.

The Secret in the Soda

I know what you’re thinking. Soda in my dinner? It sounds silly. But trust your grandma on this one. The Dr. Pepper does something magical. It makes the pork so tender and gives it a sweet, deep flavor.

My grandson turned his nose up at first. Then he had two big helpings. I still laugh at that. The soda works with the spices to create the most amazing taste. Doesn’t that smell amazing when it starts to cook?

A Little Story About My Slow Cooker

My old slow cooker is my best kitchen friend. It has seen me through busy days and big family meals. One time, I forgot to plug it in after adding everything. I remembered just in time for lunch.

That little scare taught me a good lesson. Always double-check that little red light is on. This matters because it keeps our food safe. It also means dinner will be ready when everyone is hungry.

Why We Shred the Meat

After hours of cooking, the pork should fall apart. You just use two forks to pull it. It feels so satisfying to see it shred so easily.

This step is important. It lets the meat soak up all that good barbecue sauce. Every single piece gets coated in flavor. What is your favorite way to eat pulled pork? On a bun or just by itself?

The Fluffy Biscuit Trick

Now for the biscuits. The 7UP is the secret here too. It makes them incredibly light and fluffy. The dough will be sticky, and that is okay.

Do not worry about making perfect shapes. I often just press the dough into one big piece. We break it apart after it bakes. It feels rustic and homestyle. Fun fact: The soda creates tiny bubbles that make the biscuits rise!

Bringing It All Together

That last twenty minutes is pure magic. The pork and sauce get to know each other. The biscuits turn a beautiful golden brown. The whole house smells like a happy kitchen.

This matters because sharing a meal is about more than food. It is about the stories and the laughter around the table. It fills your belly and your heart. What is a meal that always makes you feel happy and loved?

Your Turn in the Kitchen

Cooking should be fun, not scary. This recipe is very forgiving. If you have a different soda, you could try it. I think root beer would be nice too.

The best part is making it your own. That is how family recipes are born. Will you be the one to start this recipe in your family? I would love to hear if you try it.

Ingredients:

Ingredient	Amount	Notes
Pork Roast	1	pick a size depending on how many people you need to feed
Dr. Pepper TEN	12 oz
Ground black pepper	¼ teaspoon
Garlic powder	¼ teaspoon
Onion powder	¼ teaspoon
Chili powder	¼ teaspoon
Cumin	¼ teaspoon
Salt	¼ teaspoon
Ground red pepper	⅛ teaspoon	optional
Yellow onion	1 small	quartered
Garlic	2 cloves	minced
Barbecue sauce	1 cup
Biscquick	2 cups
Light sour cream	½ cup
Butter	¼ cup + 2 tablespoons
7UP TEN	½ cup

My Easy Dr. Pepper Pulled Pork & Fluffy Biscuits

Hello, my dear! Let’s make a meal that fills the whole house with good smells. This pulled pork is so tender, it falls apart with a fork. And those biscuits? They are a little secret from my friend Betty. I still laugh at that. She brought them to a church potluck years ago. Everyone asked for the recipe. Her secret was a fizzy soda pop! It makes them so light and fluffy.

Now, for our main event. We are going to use your slow cooker. It does all the work while you play or do homework. Doesn’t that sound nice? Just follow these simple steps. You will have a delicious dinner waiting for you.

• Step 1: Get your slow cooker warming on the low setting. Then, cut a small onion into four big chunks. Toss them into the bottom of the pot. Mince your garlic cloves and add them too. This makes a nice little bed for the pork. It adds so much flavor from the bottom up.
• Step 2: Take your pork roast and pat it dry with a paper towel. Mix all those lovely spices in a small bowl. Rub them all over the meat, every side. Don’t be shy! This is how you give it a good flavor. (A hard-learned tip: patting the meat dry helps the spices stick better. I learned that after a very bland roast!).
• Step 3: Place your seasoned pork right on top of the onions. Now, pour the whole can of Dr. Pepper TEN over everything. The soda makes the meat incredibly tender. Put the lid on and let it cook for 7 or 8 hours. You will know it’s done when you poke it with a fork. The meat will just fall apart. What’s your favorite slow cooker meal? Share below!
• Step 4: Carefully take the pork out and put it on a big plate. Use two forks to pull all the meat apart. It will be so easy! Now, drain the liquid from the slow cooker. But save about half a cup of it. This liquid is full of flavor.
• Step 5: Put the shredded meat back in the slow cooker. Add your barbecue sauce and the half-cup of saved liquid. Stir it all together until it’s coated and saucy. Let it heat through for about 20 minutes. This is the perfect time to make your biscuits.

Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Yield: 6 servings
Category: Dinner

Let’s Make Those Fluffy Biscuits!

While your pork is getting saucy, let’s bake. Turn your oven on to 450 degrees. It needs to be nice and hot. In a big bowl, mix the Bisquick and light sour cream. It will be a little crumbly. That’s okay. Now, pour in your 7UP TEN and stir. The dough will get sticky. That’s how you know it’s right.

Melt some butter and pour it into your glass baking dish. Sprinkle some extra Bisquick on a flat surface. I just use a cookie sheet. Pat your dough out until it’s about an inch thick. You can cut it into squares or just leave it as one big piece. I always do one big piece. It’s less fuss.

Place your dough into the buttery dish. Bake it for about 8 minutes. Then, take it out and drizzle more melted butter on top. Doesn’t that smell amazing? Put it back in for another 5 minutes. They are done when the tops are a golden, buttery color. So simple, so good.

Three Fun Twists to Try

This recipe is wonderful as it is. But you can also change it up. It’s fun to get creative in the kitchen. Here are a few ideas I’ve tried over the years. My grandson loves the spicy version.

• Spicy Kick: Add an extra teaspoon of chili powder to the pork rub. It gives it a little warmth that is just right.
• Apple Twist: Use apple slices instead of onion in the slow cooker. It gives the pork a sweet, autumn flavor.
• BBQ Chicken: Use chicken breasts instead of pork. The cooking time is shorter, about 4-5 hours on low.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Now, for the best part. Eating! I love to serve this pulled pork on those soft, buttery biscuits. It’s like a little sandwich. You can also pile it on a baked potato. Or serve it next to a simple coleslaw. The crunch of the slaw is so nice with the soft pork.

For a drink, a cold glass of sweet iced tea is perfect. It cuts through the rich barbecue sauce. If you’re having a grown-up dinner, a cold lager beer goes very well. It’s a refreshing pairing. Which would you choose tonight?

Keeping Your Pulled Pork Perfect

This recipe makes a wonderful big batch. You can easily freeze the leftovers for another day. Let the pork cool completely first. Then pack it into freezer bags or containers.

I remember the first time I froze this. I was so happy to find it weeks later. It was like a gift from my past self. This matters because a ready-made meal saves you on a busy night.

To reheat, thaw the pork in your fridge overnight. Warm it gently in a saucepan with a splash of water. This keeps it from drying out. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your meat not shredding easily? It just needs more time. Let it cook until it falls apart with two forks. I once got impatient and tried to rush it. The pork was tough, and I learned my lesson.

Are your biscuits too sticky? Just add a little more Bisquick to your hands. This prevents the dough from sticking everywhere. Getting the texture right matters for your confidence. It makes baking feel easy and fun.

Is the pork too spicy for the kids? Simply use less of the red pepper. You can always add more heat later. Flavor you can control is flavor everyone will love. Which of these problems have you run into before?

Your Pulled Pork Questions Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free Bisquick mix and check your barbecue sauce label.

Q: Can I make the pork ahead of time? A: Absolutely. It reheats beautifully. The flavors get even better.

Q: What if I don’t have Dr. Pepper TEN? A: Any diet cola will work just fine. Do not use a regular sugary one.

Q: Can I make a smaller portion? A: Of course. Just use a smaller pork roast and less soda.

Q: Are the red pepper and onions optional? A: They are. The recipe is very forgiving. Fun fact: The soda helps tenderize the meat while it cooks. Which tip will you try first?

A Note From My Kitchen to Yours

I hope this recipe brings joy to your table. It is a favorite in my family. The smell filling the house is the best part.

I would love to see your creation. Sharing food is a way of sharing love. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.