Mr. Pibb Bbq Pulled Pork Recipe

Prep and season

Trim excess fat from the pork shoulder leaving a thin fat cap. Pat dry. In a small bowl combine salt, pepper, smoked paprika, brown sugar, and cumin. Rub the spice mixture all over the pork, pressing to adhere. Place the sliced yellow onion and minced garlic in the bottom of a slow cooker or oven-proof braising pot and set the pork on top.

Build the Mr. Pibb braising liquid

In a measuring cup whisk together apple cider vinegar, stock, Mr. Pibb soda, Worcestershire sauce and liquid smoke if using. Pour the mixture around (not directly over) the pork to avoid washing off the rub; liquid should come up roughly 1 to 1.5 inches.

Cook low and slow

Slow cooker: cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until pork is fall-apart tender and registers 195–205°F (90–96°C). Oven method: cover braising pot tightly with a lid or foil and roast at 300°F (150°C) for 3.5–5 hours until very tender.

Shred and reduce sauce

Remove pork to a large tray or cutting board and shred with two forks, discarding any large bits of fat. Strain the braising liquid into a saucepan; press on solids to extract juices. Simmer the liquid over medium-high heat until reduced to a thicker glaze-like consistency (6–12 minutes). Taste and adjust seasoning. Return shredded pork to the saucepan and toss with enough reduced sauce to moisten (reserve some sauce for serving). Keep warm.

Prep produce

Thinly shred the green and red cabbage, julienne the carrot, dice the pineapple and mango, and thinly slice the red onion. Place all produce in a large mixing bowl with chopped cilantro.

Make dressing and combine

In a small bowl whisk together mayonnaise, Greek yogurt, lime juice, honey, salt and pepper until smooth. Taste and adjust acidity or sweetness. Pour dressing over the slaw mixture and toss until evenly coated. Chill at least 20 minutes to let flavors meld. Stir again before assembling.

Prep and batter onions

Separate the thinly sliced onion into rings/strips and place in a bowl of cold water for 10 minutes to crisp. Meanwhile whisk together flour, cornstarch, baking powder, salt and pepper in a shallow bowl. Drain onions well and pat dry. Toss onions with buttermilk to coat, then dredge in the flour mixture, shaking off excess.

Fry to crisp

Heat oil in a heavy skillet or pot to 350°F (175°C). Fry the onions in small batches for 1.5–3 minutes until golden brown and crispy. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray; immediately season lightly with salt. Keep warm or serve at room temperature.

Toast buns

Butter the cut sides of the brioche buns and toast in a skillet over medium heat or under a broiler until golden and slightly crisp, about 1–2 minutes per side.

Build the sandwiches

Place a generous portion (about 1/2 to 3/4 cup) of warm Mr. Pibb pulled pork on the bottom bun. Top with 1/3 to 1/2 cup pineapple mango slaw, a handful of crispy onion straws, and optional pickled jalapeños. Spoon extra reduced Mr. Pibb sauce over the pork if desired. Cap with the top bun and serve immediately.

Serving suggestions

Serve with extra sauce on the side and a pickle or fries. Leftover pork keeps refrigerated for 3–4 days; reheat gently with a splash of stock or Mr. Pibb and cover to retain moisture.