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This Dr. Pepper pulled pork tastes like summertime! With homemade BBQ rub and a splash of Dr. Pepper, this pork is savory, a little spicy, and has just the right amount of sweetness. You can make the pork on a smoker, braise it in the oven, or make it in a slow cooker. It’s amazing for BBQs with friends, casual dinner parties, or cozy Sunday dinners at home!

A sandwich with Dr. Pepper pulled pork on a wood board next to onion rings and bottles of Dr. Pepper on a tan counter next to a white bowl of slaw.

Friends, it’s time to send that group text. You know that one. “BBQ at my house this weekend.“

Because here’s the thing. If the sun is shining and my wardrobe has officially transitioned from sweaters to sundresses, I know that it’s time to have everyone over to hang on the patio, drink beer, and throw something on the grill.

And, if you’re looking for some BBQ inspo, look no further than this pulled pork! It’s melt-in-your-mouth tender, ridiculously savory, and has those lovely crispy edges. I dream of this dinner. Plus, it feeds a ton of people so it’s amazing for a party. Just add these garlic butter dinner rolls and kale and apple slaw, and you’re ready for summertime, babes.

Recipe highlights

Ok hear me out cause I know that Dr. Pepper seems like a weird ingredient for BBQ. But as a culinary school graduate, I’ve made many pulled pork recipes and this one is definitely my favorite! My grandma has always made pulled pork with soda, and there’s something about it that makes the pork so juicy, tender, and just a bit sweet!

  • This recipe is slow cooked on the smoker, in a crockpot, or in the oven for super tender pork that literally falls off the bone.
  • With homemade BBQ seasoning, this recipe is beyond flavorful, a bit spicy, and has just the right amount of sweetness.
  • This pork tastes incredible on sandwiches, tacos, pizza, and so much more. It’s super versatile!
  • Since this recipe serves lots of people, it’s lovely for parties, BBQs, and summer holidays.

The ingredients you’ll need

White dishes of onions, mustard, butter, pork butt, pepper, spices, brown sugar, and salt on a white counter next to a bottle of soda.
  • Pork butt – also known as Boston butt. This is a relatively tough cut of meat, but after it slow cooks all day, it will come out beyond tender! Look for bone-in pork butt for extra flavor and moisture.
  • BBQ seasoning – in this recipe, we’ll use my everything BBQ rub which, as the name implies, goes on everything. It’s sweet, savory, smoky, and gives this pork so much flavor.
  • Mustard – a bit of mustard helps the rub stick to the pork. You don’t have to use a binder if you don’t want to, but I think it makes it a bit easier. I’ve tried yellow mustard and Dijon mustard and both are good!
  • Dr. Pepper – our key ingredient. If you can find it, I would 100% recommend looking for cane sugar Dr. Pepper, it just tastes so much better. But if you can’t find any, regular Dr. Pepper works great too.
  • Unsalted butter – when the pork is smoked, I like to add a bit of butter at the end for extra richness. If you’re slow cooking or braising, you will need the butter to sauté the onions.
  • Onions – a sweet onion gives the slow cooker and oven recipes a deeper flavor.
  • Oil – if you’re making the pork in a slow cooker or Dutch oven, you will need neutral oil to sear the pork. Canola, vegetable, and avocado oil all work great.
  • Salt & pepper – my favorite is Morton’s Kosher salt and freshly-ground black pepper.

Pork butt vs pork shoulder

Ok, let’s chat the differences between pork butt and pork shoulder because I know it can get confusing! Despite the name, pork butt is actually a part of the pork shoulder. The butt is higher up on the foreleg, and the shoulder is further down the leg.

Now that that’s out of the way, I definitely like using pork butt for this recipe. It’s well-marbled and has an even thickness which means it will come out fall-apart tender every time. Pork shoulder is also delicious, but since it usually sold skin-on, it’s better for recipes where you want crackly skin.

How to make this recipe step-by-step

Smoker

Six steps to dry rubbing pork. In photo 1, a knife is cutting the fat on pork. In photo 2, the pork is topped with mustard. In photo 3, the pork is rubbed in mustard. In photo 4, the pork is sprinkled with dry rub. In photo 5, the pork is rubbed with the seasonings. In photo 6, a hand is using a spray bottle to spray the pork with soda.
  1. Use a paring knife to score the fat in a criss-cross pattern.
  2. Then, using a pastry brush or clean hands, lightly coat all sides of the pork with mustard. Season all sides of the pork with a good amount of the BBQ rub.
  3. Add the Dr. Pepper to a clean spray bottle and spritz the pork lightly with the soda.
Three step to smoking pork. In photo 1, a smoker is on a deck. In photo 2, the pork is on the smoker grate. In photo 3, the pork is cooked.
  1. Meanwhile, heat the smoker until it’s 225°F (107°C).
  2. Place the pork butt on the smoker grate and close the lid.
  3. Spritz the pork with Dr. Pepper every 45-60 minutes for about 5 hours.
Six steps to making smoked Dr. Pepper pulled pork. In photo 1, cooked pork is in a foil pan. In photo 2, the pork is topped with butter. In photo 3, a hand is pouring Dr. Pepper into the pan. In photo 4, the pork has a thermometer in it. In photo 5, the pork is on the smoker. In photo 6, the pork is finished cooking.
  1. Once the pork is a gorgeous mahogany color, place it in a foil pan. Sprinkle the pork with more rub, place the pats of butter on top, and pour a bit of Dr. Pepper in the bottom of the pan.
  2. Then, insert a probe thermometer into the pork if you have one. Cover the pan tightly with foil and continue smoking until the pork reaches 205°F (96°C).
  3. Once the pork is finished, let it rest for 45-60 minutes before shredding.

Temperature vs. time

I’ve personally found that it’s absolutely necessary to rely on temperature, not time, when it comes to smoking pork. Depending on your smoker and the size of the pork butt, it may take more or less time to get to 205°F (96°C). Always use a probe thermometer for the best results!

Shred the pork

Three steps to shredding pork. In photo 1, hands are shredding pork in a pan. In photo 2, a hand is holding a bone. In photo 3, hands use BBQ claws to shred the pork.
  1. After the pork has rested for at least 45 minutes, it’s time to shred! Start by shredding the outer layer of the pork with BBQ gloves, shredding claws, or large forks.
  2. Once you find the bone, remove and discard it along with any big chunks of fat.
  3. Then, shred the rest of the pork with shredding claws or large forks. Enjoy!

Dutch oven

Three steps to making Dr. Pepper pulled pork in the Dutch oven. In photo 1, pork shoulder is covered in rub. In photo 2, the pork is seared in a Dutch oven. In photo 3, the Dutch oven has onions in it.
  1. Start by coating the pork butt with mustard. Then, sprinkle the pork with a generous amount of dry rub.
  2. Heat the oil in a large Dutch oven and sear the pork on all sides. (You can cut the pork into chunks if that’s easier!) Set the pork aside for later.
  3. Next, add the onions to the Dutch oven and sauté until they’re slightly softened.
Three steps to making Dutch oven pulled pork. In photo 1, a hand is pouring a bottle of soda in a Dutch oven. In photo 2, the Dutch oven has pork in it. In photo 3, the Dutch oven has shredded pork.
  1. Add the Dr. Pepper to the Dutch oven and scrape up any of those gorgeous brown bits on the bottom of the pan.
  2. Add the pork back to the pot and bring everything to a boil. Then, cover the pot and braise the pork in the oven at 300°F (150°C) for 2 1/2-3 hours, until the pork is fork tender.
  3. Let the pork rest for 30-45 minutes and use two large forks to shred the pork.

Adding more liquid

While the pork is braising, make sure to check it every hour or so. If the liquid is evaporating too quickly, add more Dr. Pepper as needed. You want the pork to stay moist so it braises evenly and comes out nice and tender!

Slow cooker

Three steps to making slow cooker pulled pork. In photo 1, a Dutch oven with seared pork is on a white counter. In photo 2, the pork is in a slow cooker and a hand is pouring a bottle of Dr. Pepper into the slow cooker. In photo 3, tongs are shredding the pork.
  1. To make this pulled pork in a crockpot, you will follow the same steps as the Dutch oven. Coat the pork with mustard and BBQ rub and sear the pork on all sides. Sauté the onions to cook off some of the funky raw onion taste.
  2. Then, scatter the onions over the bottom of the slow cooker. Place the pork on top and pour the Dr. Pepper into the slow cooker.
  3. Cook on LOW for 6-8 hours. (I don’t recommend cooking the pork on high. It needs to slow cook for the right texture.) Lastly, shred the pork and enjoy!

Other soda options

If you aren’t a fan of Dr. Pepper, this recipe is also delicious with Coke (cola) or root beer! Just don’t use diet soda, the artificial sweeteners will make the pork taste funky.

I also like to look for sodas made with cane sugar instead of high fructose corn syrup. I don’t know why, it just makes the pork taste sooo much better!

Tips for success

  • When you’re picking a pork butt, look for one that is well-marbled. The marbling is a sure sign that the pork will come out flavorful, tender, and moist!
  • Trim the layer of fat on the top of the pork until it’s about 1/4-inch thick. Some recipes call for cutting it all off, but it adds a lot of flavor. We will discard the fat after cooking either way.
  • It’s super important to cook the pork low and slow to break down the connective tissues and make the pork tender. Don’t cook the pork on high heat, or it will come out dry and tough.
  • Trust me, let the pork rest before shredding! Resting gives time for the juices in the meat to redistribute so it’s never dry.
A wood board with a Dr. Pepper pulled pork sandwich, onion rings, and bottles of Dr. Pepper on a marble counter next to a white bowl of slaw and white plate with another sandwich.

What can I serve with this pulled pork?

If you’re making an 8 pound pork butt, this recipe will easily feed 16-24 people. In general, you’ll need around 1/3-1/2 pound of pork butt per person. That’s why it’s one of my go-to recipes when I’m having friends over for a BBQ! But of course, you can’t forget side dishes which make this pork over-the-top good.

Refrigerating & freezing

If you have any leftovers, place them in an airtight container or zipper bag. Refrigerate them for up to 4 days.

If you want to store the pulled pork longer, it’s honestly amazing out of the freezer! Just place the pork in an airtight container or zipper bag. Make sure it’s specifically a freezer container so you don’t end up with freezer-burnt pork. Freeze the pork for up to 3 months and defrost at room temperature for 2 hours or overnight in the fridge.

A pan of Dr. Pepper pulled pork with BBQ claws.

Reheating tips

This pork reheats like a dream if you do it right! My favorite (and recommended) way to reheat pulled pork is to add it to a pot. Pour in a splash or two of Dr. Pepper just to add a little moisture. Then, heat it on the stove over low heat, stirring often, until it’s heated through.

You can also heat it in the microwave for 1-2 minutes until hot. The pork may dry out a little but it works in a pinch!

Can I make this recipe in advance?

Personally, I think this pork tastes best right off the smoker. But, if you are on a time crunch, you can still make it the night before! After it’s shredded, store the pork in an oven-safe pan overnight. When you’re ready to serve the pork, add a few splashes of Dr. Pepper and cover the pan tightly with foil.

Bake the pork at 225°F (107°C) for about 30 minutes, stirring occasionally. Keep a close eye to make sure the pork isn’t drying out – add more Dr. Pepper if needed. Once it’s hot, you’re ready to eat!

A Dr. Pepper pulled pork sandwich on a wood board next to bottles of Dr. Pepper, onion rings, and a white plate with slaw and a sandwich on a tan counter.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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Dr. Pepper Pulled Pork

Yield: 24 servings
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
This Dr. Pepper pulled pork tastes like summertime! With homemade BBQ rub and a splash of Dr. Pepper, this pork is savory, a little spicy, and has just the right amount of sweetness. You can make the pork on a smoker, braise it in the oven, or make it in a slow cooker. It's amazing for BBQs with friends, casual dinner parties, or cozy Sunday dinners at home!
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Ingredients

Smoker

  • 8-10 pounds bone-in pork butt (3.6-4.5 kilograms)
  • 2 Tablespoons yellow or Dijon mustard, plus more as needed (30 grams)
  • 1 recipe everything BBQ rub
  • 12 ounces Dr. Pepper, plus more as needed (355 milliliters)
  • 1/2 cup unsalted butter, sliced into pats (114 grams)

Slow Cooker & Dutch Oven

  • 4-5 pounds bone-in pork butt (1.8-2.3 kilograms)
  • 1 Tablespoon yellow or Dijon mustard, plus more as needed (15 grams)
  • 1 recipe everything BBQ rub
  • 2 Tablespoons neutral oil (30 milliliters)
  • 1 Tablespoon unsalted butter (14 grams)
  • 1 large sweet onion, peeled & thinly sliced (200 grams)
  • 12 ounces Dr. Pepper, plus more as needed (355 milliliters)

Equipment

  • Smoker, Dutch oven, or slow cooker
  • 1 spray bottle
  • 1 large foil pan
  • BBQ claws or 2 large forks
  • Probe thermometer (optional)

Instructions 

Smoker

  • Preheat the smoker to 225°F (107°C) with the lid closed for at least 15 minutes, according to your smoker's directions. I used a pellet smoker for this recipe, but if you use wood chips, try hickory or apple!
  • Pat the entire pork dry with paper towels. Then, use a paring knife to score the fat on top of the pork in a criss-cross pattern. Slather the outside of the pork with a thin layer of mustard.
  • Season each side of the pork liberally with the BBQ rub (about 2 Tablespoons per side. It should have a thick coating). Pat the pork with clean hands to make sure that the rub sticks.
  • Then, pour half of the Dr. Pepper into a clean spray bottle. Spritz the outside of the pork with the Dr. Pepper just until it's lightly moist, but not dripping.
  • Place the pork butt on the grate of the smoker, fat side down. Spritz the pork with Dr. Pepper every hour for 5 hours until the pork is a deep mahogany color.
  • After 5 hours, remove the pork butt from the smoker. Spray a large foil pan with neutral oil and place the pork butt in the pan. Add another generous sprinkle of BBQ rub, to taste. Then, top the pork with the pats of butter. Pour the other half of the Dr. Pepper in the bottom of the pan. Insert a probe thermometer into the thickest part of the pork butt, if you have one.
  • Cover the pan tightly with tin foil and return the pan to the smoker. Continue smoking the pork until it reaches 205°F (96°C), another 2-3 hours or so. Remove the pan from the smoker and let the pork rest, covered, for 45-60 minutes.
  • Once the pork has rested, use BBQ claws or two large forks to shred the outside of the pork butt. Remove the bone and any big chunks of fat or gristle and discard. Shred the rest of the pork until it's bite-sized and mix it with the leftover cooking liquid. Enjoy!

Dutch Oven

  • Preheat the oven to 300°F (150°C). Then, pat the pork dry with paper towels. Slather the outside of the pork with a thin layer of mustard and season each side generously with the BBQ rub (about 2 Tablespoons of rub per side).
  • Heat the oil in a large Dutch oven until it's very hot and shimmering. Sear the pork for 2-3 minutes per side until it's golden-brown. (You can cut the pork butt into chunks and sear it in batches if that's easier.) Set the pork aside for later.
  • Turn the heat to medium and melt the butter in the Dutch oven. Add the onions and sauté until they're slightly softened. Pour the Dr. Pepper into the onions, and use a wood spoon to scrape up any brown bits on the bottom of the pot.
  • Add the seared pork back to the pot and bring the Dr. Pepper to a boil. Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2 1/2-3 hours, or until the pork is fork tender. Check the pot every hour or so and add more Dr. Pepper if the liquid is evaporating too quickly.
  • Remove the pot from the oven and let the pork rest, covered, for 30-45 minutes. Then, use BBQ claws or two large forks to shred the pork into bite-sized pieces. Discard the bone and any large pieces of fat or gristle. Mix the pork with the leftover juices. Enjoy!

Slow Cooker

  • Pat the pork dry with paper towels. Slather the outside of the pork with a thin layer of mustard and season each side generously with the BBQ rub (about 2 Tablespoons of rub per side).
  • Heat the oil in a large Dutch oven until it's very hot and shimmering. Sear the pork for 2-3 minutes per side until it's golden-brown. (You can cut the pork butt into chunks and sear it in batches if that's easier.) Set the pork aside for later.
  • Turn the heat to medium and melt the butter in the Dutch oven. Add the onions and sauté until they're slightly softened.
  • Grease the bowl of a slow cooker. Scatter the sautéed onions on the bottom of the slow cooker. Then, place the seared pork and any leftover juices over the onions. Pour the Dr. Pepper over the pork.
  • Cover and cook on LOW for 6-8 hours, until the pork is fork tender. Add more Dr. Pepper if the liquid starts to evaporate too much.
  • Turn the slow cooker OFF and let the pork rest, covered, for 30-45 minutes. Then, use BBQ claws or two large forks to shred the pork into bite-sized pieces. Discard the bone and any large pieces of fat or gristle. Mix the pork with the leftover juices. Enjoy!

Notes

When you’re picking a pork butt, look for one that is well-marbled. The marbling is a sure sign that the pork will come out flavorful, tender, and moist!
Trim the layer of fat on the top of the pork until it’s about 1/4-inch thick. Some recipes call for cutting it all off, but it adds a lot of flavor. We’ll discard the fat after cooking anyways.
I’ve personally found that it’s absolutely necessary to rely on temperature, not time, when it comes to smoking pork. Depending on your smoker and the size of the pork butt, it may take more or less time to get to 205°F (96°C). Always use a probe thermometer for the best results!
It’s super important to cook the pork low and slow to break down the connective tissues and make the pork tender. Don’t cook the pork on high heat, or it will come out dry and tough.
Trust me, let the pork rest before shredding! Resting gives time for the juices in the meat to redistribute so it’s juicy and never dry.
Plan on making 1/3-1/2 pound of pork butt per person. The above smoker recipe will feed anywhere between 16-24 people with an 8 pound pork butt. The Dutch oven and slow cooker recipes will serve 8-12 people with a 4 pound pork butt. (You can double the recipe if your Dutch oven or slow cooker are big enough).
Cuisine: American
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 322kcal, Carbohydrates: 1.4g, Protein: 26.9g, Fat: 22.8g, Saturated Fat: 9.1g, Cholesterol: 104mg, Sodium: 492mg, Potassium: 7mg, Fiber: 0.1g, Sugar: 1.1g, Calcium: 33mg, Iron: 2mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

Song of the day – Daisy Chain by Pixey and Tayo Sound