Smoked Dr Pepper Pulled Pork

Learn how to create tender, juicy pulled pork infused with Dr Pepper with this simple Smoked Dr Pepper Pulled Pork recipe.

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• 💭 Recipe Tip
• 💭 Serving Suggestions
• 📋 Gather your Ingredients
• 🥣 How to make Smoked Dr Pepper Pulled Pork
• 📖 Recipe
• 💬 View Recipe Comments

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.

📋 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