Crock Pot Dr. Pepper Pork

Jennifer Null Recipe

By Jennifer Null jennull

5 Min
6 Hr
Slow-Cooker/Crock Pot

My kids LOVE this recipe. It's a flavorful recipe...both sweet and a little spicy.

Blue Ribbon Recipe

Notes from the Test Kitchen:
When this dish finishes cooking the meat is so tender that it separates with just a rubber spatula.  Simply wonderful!

There's definitely room in this recipe to make your own mark in terms of seasoning. From Jennifer's flavor suggestions I used 1 teaspoon each of Creole seasoning, Italian Seasoning and pepper. Feel free to use the combination that your family enjoys most!

[Read more about this recipe in Janet's Notebook!]


7-8 lb
pork tenderloin
20 oz
Dr. Pepper
baby carrots
Tony's Creole Seasoning
Onion salt
Garlic Salt
Italian Seasoning
red cayenne pepper
black pepper

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

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Lora DiGs ansky714
Friday at 8:31 PM
Amanda Michelle JUPITER1
Mar 11, 2015
I made this last night for dinner and it was absolutely delicious! I didn't have time to do it in the crockpot so I put it in the oven at 325 for 2.5 hrs and it was the juiciest and most tender pork I've ever had! I have a small family so I used a 1.5 lb pork tenderloin and seasoned it with pepper and tony chachere's creole seasoning. The carrots were delicious as well! This was the first time my 5 and 3 year olds ate ALL their veggies without me telling them to. It literally took 10 minutes to put together and turned out wonderful! Thanks for sharing!!
Jun 6, 2013 - Bea L. shared this recipe with discussion groups: "Fix It and Forget It" Slow Cookin' In the Garden----Out of the Garden
laura washburn diabeticmom
Mar 2, 2013
My family loved this! I made it this evening and they cleaned it up! I browned a 2.5lb pork tenderloin on all sides for a few minutes and then added it to the crockpot according to directions, on high 4 hours and low for the last hour or so. I served with rice and pineapple.
Shelia Senghas earthbaker
Jan 25, 2013
I am anxious to try this recipe, thanks for posting.