Cherry Doctor Pepper Pulled Pork

Everyone ranted and raved about this Cherry Doctor Pepper pulled pork. It was so incredibly tender and juicy, it melted in our mouths. I have smoked a lot of pulled pork, but I can honestly say this was at least as good as the best I’ve ever made. It does not have a strong cherry flavor, just a hint. The Dr. Pepper adds a nice flavor and a lot of moisture. The overnight rub is also important.

Cherry Dr Pepper Pulled Pork

I opted to foil the pork at the end of the cook. This is not something I normally do, as the pork tends to not get much of a thick ‘bark’. But the Cherry Doctor Pepper pulled pork really came out fantastic anyways. You can skip the foiling if you wish, but expect a longer cook time.

Don’t forget to make a big batch of Cherry Doctor Pepper BBQ sauce to go with the pork. I served ours up on toasted onion buns, with the sauce and fresh-made slaw on the side. It was the perfect dinner basket!

Cherry Dr Pepper Pulled Pork
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5 from 1 vote

Cherry Doctor Pepper Pulled Pork

Everyone ranted and raved about this Cherry Doctor Pepper pulled pork. It was so incredibly tender and juicy, it melted in our mouths. I have smoked a lot of pulled pork, but I can honestly say this was at least as good as the best I’ve ever made.
Course Main
Cuisine American
Keyword pulled pork
Prep Time 12 hours
Cook Time 12 hours
Total Time 1 day
Servings 1 pork butt
Calories 594kcal

Ingredients

Instructions

  • Place each butt on a large piece of aluminum foil. Squirt all sides of each with yellow mustard. Do not be shy with it.
  • Sprinkle all sides with the rub. Again, don’t be shy with it.
  • Sprinkle a bit of brown sugar on all sides and rub in. This step is optional if you are using a sweet rub.
  • Pour a bit of Dr. Pepper into a spray bottle and lightly spritz all sides of the pork.
  • Tightly wrap the meat in the foil and place on large sheet pans in the fridge overnight.
  • Fire up your smoker or grill for cooking 225 F to 250 F. Add a bit of fruit wood once it is fully lit.
  • While waiting for the smoker to come up to temperature, inject each butt with more Dr. Pepper. Again, don’t be shy with it.
  • Place pork onto the smoker fat-side up.
  • Mist the pork with additional Dr. Pepper every two hours. Cook 1 to 1 1/2 hours per pound or until the pork reaches 175 F when tested in multiple places with an instant-read thermometer.
  • Remove pork from the smoker and place into aluminum half pans. Add 1 cup of Cherry Dr. Pepper to each pan. Cover with foil and return to smoker until meat temperature reaches 205 F.
  • Drain any fat and excess liquid from the pans and uncover and cook a bit longer, until temperature returns to 205 F.
  • Remove butts and cover in foil and let rest 30-45 minutes.
  • Shred pork as desired and serve with the BBQ sauce on the side.

Nutrition

Calories: 594kcal | Protein: 84g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 293mg | Potassium: 1526mg | Calcium: 63mg | Iron: 5mg

Nutritional values are approximate.