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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.
💭 Recipe Tip
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.
For more great recipes made with Dr Pepper, I suggest you check these recipes out:
📋 Gather your Ingredients
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.
📖 Recipe
Smoked Dr Pepper Pulled Pork
Equipment
- Smoker
- Disposable Aluminum Pan
Ingredients
- 1 Pork Butt or Shoulder
- 12 oz Dr Pepper, divided
- ¼ Cup Yellow Mustard, or more if needed
- 1 tablespoon Salt
- ½ tablespoon Ground Black Pepper
- ½ tablespoon 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.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Mary
This pulled pork recipe is delicious. Very easy to make and it is very tender.