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Dr. Pepper pork.

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French G.:
Turned out really well.

Country style pork ribs cover with 12oz Dr. Pepper, ketchup, siracha, black pepper, worchestershire. Crock pot low eight hours. Mmmm.

Ron:
Sounds delicious.

Does the Dr Pepper really add a distinctive flavor?

Sounds like a good combo even without the soda.

BlueStarLizzard:
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.

French G.:
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.

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

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