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Dr. Pepper Pulled Pork

Dr. Pepper Pulled Pork

Dr. Pepper and pork butt might be one of BBQ’s best-kept secrets. Ambassador Jordan Hanger does 24 hours in the marinade, low-and-slow on the smoker, and pulled apart into juicy perfection. Bring this one to your next cook out!

Prep

15 minutes (plus 24-hour marinade)

Cook time

8–10 hours (plus 1–3 hours rest time)

Serves

8–12

Steps

  1. Score the fat cap of the pork butt about ½-inch deep in a crosshatch pattern.
  2. Place the pork butt in a large container and pour the Dr. Pepper over the top until fully submerged. Cover and refrigerate for 24 hours.
  3. Remove the pork from the marinade and pat dry with paper towels.
  4. Season generously on all sides with BBQ seasoning.
  5. Preheat your smoker to 250°F.
  6. Place the pork butt on the smoker fat-side up and cook until the internal temperature reaches 165–175°F and the bark is fully set.
  7. Transfer the pork butt to a foil pan and cover tightly with foil.
  8. Increase the smoker temperature to 275°F and continue cooking until the pork reaches 205°F and is probe tender.
  9. Remove from the smoker and vent the foil slightly. Rest for 1–3 hours.
  10. Shred the pork and mix with the cooking juices. Season to taste if desired.
  11. Serve on sandwiches, tacos, nachos, or however you like your pulled pork.

Ingredients:

watch recipe video

Dr. Pepper Pulled Pork

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