From chocolate cakes to chilli con carne, loads of things are better for the Dr Pepper treatment
Slow-cooked pulled pork
We all know tender, succulent pulled pork in a brioche bun is what they serve at the diner in heaven so if you want some top tips, our friends across the pond are kings. This recipe involves drizzling Dr Pepper all over your shoulder (pork, not your own) and spicing with chipotle. Yee ha!
There is a generally accepted rule that chocolate improves the taste of pretty much everything apart from kale. Operating on this logic shewearsmanyhats.com has masterminded this tremendous-looking sponge cake laden with chocolate. Try it and you'll never stop trying it.
These Dr Pepper cakes not only look shamazing they hold a secret gooey cherry surprise inside. While, let's face it, you'll probs struggle with the perfect icing part the main fun is in the big reveal.
When we stumbled across this recipe by Jamie Roubinek we had a lot of questions. What is peanut brittle? How the hell could peanuts and Dr Pepper ever taste nice? Well friends, apparently peanuts in your fizzy drinks is a big thing in Texas. This recipe is surely one to have a nibble on at a ball game.
You know when you go to the cinema and get pic 'n' mix and all the cherry sweets and chocolate get mixed up together and it's pretty much delicious? Well imagine if you mixed them together with your own fair hand. This Dr Pepper fudge tastes a bit like that. What a mashup.
When it comes to the barbecue game, the Americans have got it. They've been messing about over coals a lot more than you have (and no, squinting at some damp sausages in the rain doesn't count). Anyway, in their experimentation they masterminded the Dr Pepper BBQ chicken. Sweet and smoky. Yes please.
Others went guerilla on the barbecue and decided to put entire can of Dr Peps up a chicken's jacksy. We're not going to lie you and pretend we've ever done this, but it sure looks like a great afternoon to spend messing about!
Chilli con carne
OK, so this might sound a bit bizarre but when you think about it, it makes perfect sense. That classic sweet and smoky flavour is acheived with a kick of something sugary. Obviously you're not tipping a whole can of the stuff into your mince, but a slurp or two of this bad boy can add a Southern-style intrigue to your dish.