Elevate your pulled pork with this smoked, Dr. Pepper pulled pork recipe! This method, which involves marinating an entire pork butt in Dr. Pepper, tenderizes and flavors the pork like no other. This is one of my favorite methods to ensure juicy and delicious pulled pork every single time.
Why use Dr. Pepper?
Dr. Pepper breaks down the fibers of the pork while it is marinating in it. Thus tenderizing the meat and giving it a nice sweet flavor as well. Every time I use this method, my pork comes out noticeably juicier and tastier. Make sure you give this one a try.
Can I use other soda?
I cannot speak for every soda that works, but I've used Coke (Coca Cola), Cherry Coke, Cherry Dr. Pepper and Root beer. These all work, probably due to their high sugar content and flavor. I'm not sure if Sprite, Mountain Dew or something similar would work as well, but they may.
How to make smoked Dr. Pepper pulled pork.
Marinating
I start by crosshatching the fat cap by cutting a one inch slice diagonally and then the other way against it. This will help get some seasoning into the meat where the fat cap is.
Then I place the pork butt (Boston butt) into a large bowl and pour an entire 2 liter of Dr. Pepper over it until its fully submerged. I cover that with aluminum foil and marinate it in my fridge for 24 hours.
Seasoning
Remove the pork butt from the Dr. Pepper and pat it dry with paper towels. Then use a yellow mustard binder to make sure the seasoning adheres well.
Take your favorite bbq rub and season the pork well on all sides. I have a great homemade bbq seasoning you can try with ingredients like Kosher salt, Black pepper, garlic powder, onion powder, brown sugar and cumin that goes perfectly with this recipe. Give it a try!
Smoking
Preheat your smoker at 225-250°F. Typically when smoking a pork butt I like to go a little hotter at 250°F but either temp is fine. Place the pork fat side up and smoke it until it reaches an internal temperature of 165-175°F. You are looking for a good bark mostly.
A lot of people opt to wrap at 165°F as a standard practice, but sometimes the bark needs more time to develop. If so, continue cooking until it reaches 175°F.
Feel free to spritz the pork every 1.5 hours, which will help keep it moist and develop a thicker bark. I like to use water or apple juice in a spray bottle.
Some like to use Dr. Pepper, which is fine; just be careful not to use too much, as it can cause the sugars in the soda to burn on the outside of the meat.
If you are in a hurry, check out my Hot and Fast pulled pork recipe. This method uses high heat and cuts the time in half.
Wrapping
Once the pork reaches your desired temperature, place it into a foil pan and add about a cup of apple juice to the bottom of the pan. Then season the pork with a little more bbq rub, and cover with aluminum foil.
Place the foil pan back into your smoker, and turn the temperature up to 275°F and continue cooking until it reaches an internal temperature of 205°F. This should take about 2-3 hours depending on the size of your pork butt.
Resting
Rest the pork by venting the foil on one corner. This will allow some of the heat to escape slowly, while the pork rests and the juices redistribute in the meat. Make sure to rest for at least an hour before pulling but up to 2-3 hours is ideal.
Pulling
Before pulling or shredding the pork, I like to remove the fat cap. It should peel back pretty easily. Go ahead and discard that. Next pull out the shoulder bone. It should pull out easily and cleanly. If it does thats a good sign the pork will be nice and tender.
Then with heat resistant gloves or meat claws, shred the pork into the same pan you finished cooking it in. Mix it well with the juices in the pan, and re-season with some of the same bbq seasoning you used, if needed.
Serving
Serve the shredded pork with your favorite sides like Loaded Baked Beans, Creamy Mashed potatoes or in a sandwich over some easy homemade coleslaw. Add your favorite barbecue sauce, if desired, or try my homemade version if you are looking for a great scratch made recipe.
By using simple ingredients, and taking the time to marinate the pork with Dr. Pepper, you have a great way to significantly improve the tenderness of your pulled pork.
It also adds a nice sweetness and keeps it juicy all the way through. It's easily one of my favorite ways to smoke pulled pork, and is a great recipe.
Other bbq recipes you need to try.
Smoked pig shots (with maple bourbon glaze)
How to cook baby back ribs in the oven
Storing leftover pulled pork.
Store your leftover pulled pork in an airtight container and refrigerate for up to 5 days. Leftover pork makes great pork tacos, pork nachos or pork sandwiches.
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Smoked Dr. Pepper pulled pork recipe
Ingredients
- 6-8 pound pork butt
- 2 liter of Dr. Pepper
- 4 tablespoons of bbq seasoning
- 2 tablespoons yellow mustard
- 1 cup apple juice
Instructions
- Cross hatch the fat cap of the pork butt about a ½ inch deep to allow the marinade and seasoning to get into the meat.
- Place the pork butt into a large bowl and fill it with a 2 liter of Dr. Pepper, or until the pork is submerged. Cover and refrigerate for 24 hours for best results.
- Remove the pork butt after it has been marinating and pat it dry with a paper towel. Apply yellow mustard all over the pork and rub it in. This will act as a binder for the seasoning.
- Season pork well on all sides with your bbq seasoning of choice, or try my homemade one.
- Place pork butt, fat cap up, into the smoker and cook at 250°F, until the internal temperature reaches at least 165°F. (If the bark isn't well formed, continue to smoke until the internal temp reaches 175°F before moving onto the next step).
- Once the bark is formed and the pork is between 165°F-175°F, place it into a foil pan with a cup of apple juice. Cover it with foil and place it back onto your smoker, turning the heat up to 275°F, until the internal temperature of the pork reaches 205°F and it is probe tender. (You can easily glide your temp probe in and out with little resistance)
- Vent a corner of the foil from the pan and allow the pork butt to rest for 1-3 hours.
- Once rested, remove the pork from the pan and shred apart in a separate container, using heat resistant gloves or meat claws.
- Taste the pork, if it seems a little dry you can add some of the juice back in, you can also add more bbq seasoning to taste.
Paul Osterman says
Best dang pulled pork I’ve ever smoked. Great job Jordan!
Jordan Hanger says
Thanks Paul!