Dr. Pepper Pork Roast

READY IN: 3hrs 30mins
Recipe by Pinaygourmet 345142

This recipe is from Cosmopolitan Magazine, yet again. I havent made this one yet, but it looked really great and seemed really tasty. Please post a review if any of you gets a chance to try this in your kitchen.

Top Review by Montana Heart Song

I used vegetable oil and I also had dried pitted purple plums. I stuck the whole cloves in the top of the roast. I kept the roast warm, poured the juice and fruit through a colandar to serve separately from the roast. I put the juice in a container in the freezer to have the fat rise to the top to skim off. If I make again I would put the spices and the fruit with a little water in a sauce pan and heat to simmer and let the spices penetrate the fruit.Then pour over the roast and in the pan. I would still brown the onions and roast and use the Dr.Pepper.The sauce was good but I like it more flavorable and I think by putting the spices in a saucepan with other ingredients it would give it that extra flavor.

Ingredients Nutrition


  1. Place sliced onions in a slow cooker. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions.
  2. Add cloves, cinnamon stick and bay leaf to cooker. Pour can of Dr. Pepper over roast and top with dried fruit. Cover and cook 3 to 4 hours on high-heat setting for 8 to 9 hours or until thermometer inserted into center of roast reads 160°F.
  3. Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.
  4. Serving idea: Serve over garlic mashed potatoes.

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