Pulled Pork is one of my favorite things to make. I’ve made Pulled Pork in my Smoker before but this time I wanted to marinate with some Dr Pepper.
The process is pretty much the same. The last time I smoked to about 200°F internal temperature but this time I am going to take it to approximately 203°F internal temperature.
I really wanted to maximize the amount of Dr Pepper flavor in the pork so I used a simple dry rub consisting of Salt, Pepper and a little Garlic Powder. You could even get away with just Salt and Pepper.
Tips
- Make sure to use full sugar Dr Pepper for maximum flavor. It also helps tenderize the pork.
Serving Suggestions
You can eat this pulled pork by itself but you can also use it to make pulled pork sandwiches, Quesadillas, Tacos & Burritos or even add some to your Mac and Cheese! The possibilities are endless.
I often get asked about the cool trays I use when grilling. They are from Cuisinart and come in a pack of two – one red and one black. The idea is to use the red one for the raw meat and the black one for when the meat is cooked. This prevents cross-contamination. Here’s a link to the Grill Trays I use.
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You will need the following ingredients to make this Smoked Dr Pepper Pulled Pork recipe (see recipe card for quantities): Pork Butt or Shoulder, Dr Pepper, Yellow Mustard, Salt, Ground Black Pepper, Garlic Powder and Apple Cider Vinegar.
How to Make Smoked Dr Pepper Pulled Pork
- Place the pork butt in a ziploc bag. Pour about a cup of Dr Pepper in the bag, seal and let marinate for at least a few hours, preferably overnight.
- Preheat the smoker to 250°F.
- Remove the pork butt from the bag and toss the Dr Pepper marinade. Pat the pork butt dry with a paper towel.
- Use the yellow mustard as a binder rubbing it on all sides of the pork butt.
- Season it with a mixture of salt, pepper and garlic powder.
- In a spray bottle add Dr Pepper and Apple Cider Vinegar.
- Place the pork butt directly on the grates and smoke until the internal temperature reaches 165°F. Every hour or so spritz the butt with the Dr Pepper and apple cider vinegar mixture.
- Once the internal temperature hits 165°F. Place the pork butt into a disposable aluminum tray. Pour about a cup of Dr Pepper over the top and cover with foil.
- Return to the smoker and continue to smoke until it hits a minimum internal temperature of 203°F.
- Let it rest for about 30 minutes and then shred.
Printable Recipe Card
Smoked Dr Pepper Pulled Pork
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Ingredients
- 1 Pork Butt or Shoulder
- 12 oz Dr Pepper, divided
- ¼ Cup Yellow Mustard, or more if needed
- 1 Tbsp Salt
- ½ Tbsp Ground Black Pepper
- ½ Tbsp Garlic Powder
- ½ Cup Apple Cider Vinegar
Instructions
- Place the pork butt in a ziploc bag. Pour about a cup of Dr Pepper in the bag, seal and let marinate for at least a few hours, preferably overnight.
- Preheat the smoker to 250°F.
- Remove the pork butt from the bag and toss the Dr Pepper marinade. Pat the pork butt dry with a paper towel.
- Use the yellow mustard as a binder rubbing it on all sides of the pork butt.
- Season it with a mixture of salt, pepper and garlic powder.
- In a spray bottle add Dr Pepper and Apple Cider Vinegar.
- Place the pork butt directly on the grates and smoke until the internal temperature reaches 165°F. Every hour or so spritz the butt with the Dr Pepper and apple cider vinegar mixture.
- Once the internal temperature hits 165°F. Place the pork butt into a disposable aluminum tray. Pour about a cup of Dr Pepper over the top and cover with foil.
- Return to the smoker and continue to smoke until it hits a minimum internal temperature of 203°F.
- Let it rest for about 30 minutes and then shred.
This pulled pork recipe is delicious. Very easy to make and it is very tender.