The Best Dr. Pepper Pulled Pork
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!
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).
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
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