Smoked Dr. Pepper Pulled Pork

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There are lots of ways to add extra flavor to pulled pork, but Dr. Pepper might be the very best. For this simple recipe, you soak the whole pork roast in Dr. Pepper overnight, then strain it away, coat it with your favorite BBQ rub, then cook low and slow. It might take a while, but oh man, it is worth it. This Dr. Pepper Pulled Pork is my go-to recipe and a tried-and-true family favorite!

A sandwich with Dr. Pepper pulled pork on a toasted bun is displayed on a wooden surface. The top half of the bun is placed in the background, showing the texture of the shredded pork clearly.

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This pulled pork recipe will have you wanting more! As with all BBQ recipes that are low and slow, it’s not about the time it takes to cook, it’s about enjoying the process and putting out the best possible tasting food that you can at the end of the cook.

Getting your family and friends to ohhh and ahhh over the flavors that you’ve created with time, the right ingredients and a little bit of patience is second to none!

The flavors that are in this pork are absolutely unbelievable. The savory taste of the pork paired with the sweetness of the marinade is the perfect balance and flavor to complement each other. Combine that with the Queen Bee rub that goes on the pork and you’ve really got something special.

Love the idea of mixing and matching your favorite drinks into your favorite meats? This is just the start! I also like to use good old fashioned Dr. Pepper to make these Dr. Pepper Lil Smokies and this amazing Dr. Pepper Candied Bacon. If you haven’t tried them, you don’t know what a can of Dr. Pepper can really do!

Why would you cook pulled pork in Dr. Pepper?

I know it sounds a little different, but hear me out. If you’ve ever had meat cooked in Coca Cola or root beer, this is a similar idea.

The flavor of the Dr. Pepper is sweet and rich, which pairs perfectly with the pork.

As the meat sits in the soda overnight, it soaks up all that flavor and the acids in the soda will help tenderize it as well.

Then, the next day, when you go to smoke it, you’ll get a concentrated, savory Dr. Pepper flavor, lots of smoke, and the flavors from your dry rub.

Basically, it’s a great way to add so much flavor in a short period of time and is also really easy – no mixing or measuring any syrups required.

This is our favorite way to make pulled pork and it never gets complaints!

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Why you’ve got to try this Dr. Pepper Pulled Pork

The soda tenderizes the meat and infuses it with a richly spiced flavor
Fun way to use your favorite drink in a new way
Makes a sweet and savory shredded pork for all your BBQ needs
Uses very simple ingredients (and a simple method, too)
Customizable with different seasonings and toppings

Equipment

To make this your own Dr. Pepper Pulled Pork, you’ll need:

A large container to marinate the pork in the soda overnight
Sharp knife
Smoker (I used a pellet smoker with hickory and apple pellets)
Kitchen towel or paper towels
Aluminum pan
Aluminum foil
Instant read thermometer

close up view of dr. pepper infused pork on a smoker to make pulled pork for loaded fries and more.

Ingredients

Bone-in pork butt (Boston butt): Approximately 8-10 pounds. You can also use pork shoulder or your favorite shoulder roast, but pork butt is easily the best cut of meat for pulled pork due to its high fat content.
Cherry Dr. Pepper: My whole family loves Dr Pepper soda, especially the cherry flavor. You can absolutely replace it with regular Dr. Pepper or even root beer!
BBQ rub: Queen Bee BBQ rub is my go-to for sweet and savory recipes like this. The flavors are top notch and it makes a world of difference. It’s made with garlic powder, paprika, cane sugar, honey, and more. So good!
Olive oil: This is the binder to help the seasoning mix stick to the meat. Feel free to use yellow mustard instead.

Grab the seasoning I used for this – it’s a perfect complement to the meat

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How to Make Dr. Pepper Pulled Pork

Score the fat side of the pork butt (fat cap) with a sharp knife. Each mark should be about 1/2 to 3/4 of an inch deep to allow the marinade to seep in.
Place in a large container and cover with Cherry Dr. Pepper. Store in the fridge to soak overnight.
Remove meat, strain away the leftover soda, and pat dry.
Preheat your smoker to 250F.
Apply thin layer of oil binder and season your meat liberally on all sides.
Place pork on the smoker and spritz every 45-60 minutes with water.
When pork reaches 165F place in aluminum pan and cover tightly with foil.
Cook unopened until the internal temperature hits 203F internal.
Remove from heat and allow to rest at 165-170F in your oven or smoker until meat hits 140F.
Shred and build your sandwich or enjoy on its own!

Remember – we’re cooking to temperature, not time. Time can and will likely vary.

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Close-up of a piece of raw pork butt marinating in cherry dr. pepper before smoking and turning into pulled pork.

Storing Suggestions

Allow any leftover pork to cool to room temperature, then store in an airtight container in the fridge for 3-4 days.

Since you usually end up with so much, it can be nice to freeze the leftovers in good quality freezer bags. If vacuum sealed, they can stay fresh for nearly a year! Whenever you need easy meals later on, thaw the meat, warm, and enjoy.

Tips & Variations

Try a different soda. If you aren’t a huge fan of Dr. Pepper, try using Coca Cola or root beer instead. If you’re from the South, you may be familiar with Cheerwine, which is similar to Dr. Pepper in some ways. I haven’t tried using Diet Soda and am not sure how well it would turn out.
Use the slow cooker. I’m all about cooking low and slow, and the smoker is essential for adding that smoky flavor and rendering out a lot of the fat. But, you can use the slow cooker for part of this process. Instead of putting the pork in a foil pan, pop it in the slow cooker and let it cook over low heat until it reaches 203F. It should be soft and easy to shred at this point. If not, keep going!
To sauce or not. The pork is already so flavorful from the Dr. Pepper and seasoning blend that you may find that you don’t need any sauce at all. Personally, I love BBQ sauce (often made with Dr. Pepper, too), so I always add some as a garnish. Do whatever sounds good to you!
Heat it up. To balance out all the sweet flavors, feel free to add a little heat, like a dash of cayenne pepper (or more).

How to Serve

Once the meat is falling apart tender, use a couple of forks to shred it and get ready to serve. I usually like to serve my pulled pork on a bun with coleslaw and my favorite BBQ sauce, but there are so many options.

Pulled pork sandwiches or sliders
Slather it over tortilla chips with cheese and BBQ sauce for the best pork nachos
Pulled Pork Loaded Fries
Pulled Pork Garlic Bread
On top of a salad
Stuffed into Pulled Pork Bombs

Don’t forget all your favorite sides, like potato salad, baked beans, mac and cheese, and more.

FAQs

At what temperature is pulled pork done?

When the meat hits an internal temperature of 165F, place it in an aluminum pan and cover tightly with foil. Place back into your smoker and cook until you get to an internal temperature of 203F. Allow meat to rest at 165F until the temperature drops to between 140-145F, now it’s time to shred your meat and have some delicious pulled pork!

Can you marinate pork in soda?

Yes! If you think about it, soda is just fizzy, syrupy water with lots of flavor. This makes it a delicious marinade for pulled pork and other recipes.

I love to use Dr. Pepper, especially cherry Dr. Pepper, but you can use any dark soda with a bold flavor, like Coke, root beer, and more. I even use Dr. Pepper in my homemade BBQ sauce.

That’s not all, either. You can also use drinks (like Hawaiian Punch!), apple juice, peach sweet tea, or apple cider. There are so many options. As long as it tastes good in the end, it isn’t weird.

Can you use boneless pork butt for pulled pork?

Yes, you can make pulled pork with any type of pork roast, including pork butt and shoulder. Although butt makes it sound like it comes from the back of the pig, it’s actually a different part of the shoulder. This area is high in fat and connective tissues, which helps it become super flavorful and tender after slow cooking. I prefer to use bone-in pork with a fat cap for the best flavor, but you can certainly use a boneless butt instead. Not a problem.

Let’s get cooking!

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