Cherry Dr Pepper Pulled Pork Recipe
Cherry Dr Pepper Pulled Pork Recipe is a medium American recipe that serves 8. 520 calories per serving. Recipe by Kendrick BBQ on YouTube.
Prep: 35 min | Cook: 12 hrs | Total: 13 hrs 5 min
Cost: $68.49 total, $8.56 per serving
Ingredients
- 10 lb Pork Butt (Bone‑in, trimmed of excess fat)
- 2 L Cherry Dr Pepper (Used for spritzing and in the wrap)
- 0.25 cup Pork & Poultry Rub with Honey (Kendrick BBQ brand, sweet BBQ rub)
- 1 roll Heavy‑Duty Aluminum Foil (For wrapping the pork butt)
- 2 cup Hickory Wood Chips (Provides classic BBQ smoke flavor)
- 1 Spray Bottle (For applying the cherry Dr Pepper spritz)
- 1 Instant‑Read Meat Thermometer (To monitor internal temperature)
Instructions
Trim and Score the Pork Butt
Pat the pork butt dry, trim excess fat, then use a sharp knife or skewer to poke holes about half an inch deep all over the surface. This creates channels for the spritz and helps the bark form.
Time: PT10M
Apply the Rub
Place the pork butt in a large mixing bowl, sprinkle the Pork & Poultry Rub with Honey, and massage it into every crevice until fully coated.
Time: PT5M
Prepare the Cherry Dr Pepper Spritz
Pour the cherry Dr Pepper into a clean spray bottle. Set aside for easy access during the smoke.
Time: PT5M
Preheat the Smoker
Set the smoker to 225°F and add hickory wood chips. Allow the smoker to stabilize at temperature before adding the meat.
Time: PT15M
Temperature: 225°F
Start Smoking
Place the seasoned pork butt directly on the smoker rack, insert the meat thermometer into the thickest part (avoiding bone), and close the lid.
Time: PT0M
Temperature: 225°F
Spritz Regularly
Every 60 minutes, open the smoker quickly and spray the pork butt liberally with the cherry Dr Pepper spritz. Repeat for the first 8‑10 hours.
Time: PT10H
Temperature: 225°F
Wrap the Pork Butt
When the internal temperature reaches about 180°F (after roughly 10 hours), remove the butt, drizzle a little more cherry Dr Pepper over it, sprinkle a pinch of extra rub, and wrap it tightly in heavy‑duty aluminum foil.
Time: PT5M
Increase Temperature and Finish
Raise the smoker temperature to 275°F, return the foil‑wrapped pork butt, and cook until the meat is probe‑tender (the bone pulls out easily), about 2 more hours.
Time: PT2H
Temperature: 275°F
Rest and Unwrap
Remove the pork butt from the smoker, keep it wrapped, and let it rest for 30 minutes. Then unwrap, shred or slice, and serve.
Time: PT30M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 10 g
- Fat
- 30 g
- Fiber
- 0 g
Dietary info: Gluten‑Free (if rub is gluten‑free), Contains honey (not vegan), Contains added sugar from soda
Allergens: Honey (may be allergenic for some), None other
Ingredient Substitutions
- Instead of Pork Butt: Pork Shoulder, Boston Butt
- Instead of Cherry Dr Pepper: Cherry Cola, Dr Pepper, Any cherry‑flavored soda
- Instead of Pork & Poultry Rub with Honey: Sweet BBQ rub, Brown sugar rub
- Instead of Heavy‑Duty Aluminum Foil: Butcher paper
- Instead of Hickory Wood Chips: Apple wood chips, Mesquite wood chips
- Instead of Spray Bottle: Clean squeeze bottle
- Instead of Instant‑Read Meat Thermometer: Probe thermometer
Equipment Needed
- Smoker
- Spray Bottle (optional)
- Heavy‑Duty Aluminum Foil
- Instant‑Read Meat Thermometer
- Cutting Board
- Sharp Knife
- Tongs
- Mixing Bowl (optional)
- Basting Brush (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Scoring the pork butt half an inch deep to allow spritz penetration.
- Spritzing every hour for the first 8‑10 hours to build layered bark.
- Wrapping tightly with foil and adding extra spritz and rub before the final high‑heat phase.
- Monitoring internal temperature closely (180°F before wrap, 195‑205°F for pull‑apart).
Chef Tips from the Video
- Use a mix of hickory and a small amount of apple wood for a balanced sweet‑smoky flavor.
- Let the pork rest still wrapped; the steam inside keeps it juicy.
- If you prefer a crispier bark, unwrap the pork for the last 15‑20 minutes of cooking at 275°F.
Troubleshooting
Bark is thin or missing.
Increase the frequency of spritzing and ensure the smoker temperature stays steady at 225°F during the first phase.
Meat is dry after cooking.
Make sure the foil wrap is sealed tightly and that you added extra cherry Dr Pepper before sealing; also avoid over‑cooking beyond 205°F.
Internal temperature never reaches 180°F.
Check that the smoker is maintaining the set temperature; add more wood chips or adjust vents for better heat.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags for up to 3 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Apply the rub and refrigerate the pork butt overnight for deeper flavor.
- You can smoke the pork butt unwrapped, then cool, wrap, and freeze for later finishing.
- Prepare the cherry Dr Pepper spritz in advance and keep it chilled.
Frequently Asked Questions
What is the cultural significance and history of smoked pork butt in American Southern BBQ cuisine?
Smoked pork butt, often called Boston butt, is a cornerstone of Southern BBQ tradition. Historically, pork shoulders were slow‑cooked over wood to tenderize tough cuts, creating the iconic pull‑apart texture that defines Southern pit cooking.
What regional variations exist for pork butt BBQ in the United States?
In Texas, beef dominates but pork butt is seasoned with simple salt and pepper; in the Carolinas, a vinegar‑based sauce is common; in Kansas City, a sweet, tomato‑rich sauce is used. The Cherry Dr Pepper spritz adds a sweet‑fruit twist that aligns with modern Memphis‑style sweet rubs.
How is a traditional pork butt traditionally served in Southern BBQ gatherings?
It is usually pulled apart and served on soft buns with coleslaw, pickles, and a side of baked beans. It can also be chopped for tacos or layered in a BBQ platter alongside ribs and brisket.
What occasions or celebrations feature smoked pork butt in Southern culture?
Pork butt is a staple at backyard cookouts, Fourth of July picnics, family reunions, and church potlucks. Its ability to feed a crowd makes it ideal for holiday feasts and community gatherings.
What authentic ingredients are essential for a classic Southern pork butt versus acceptable substitutes?
Authentic ingredients include a pork shoulder (bone‑in), a simple salt‑pepper or sweet brown‑sugar rub, and hardwood smoke (hickory or oak). Substitutes can be a different sweet soda for spritzing, or a store‑bought sweet rub if a custom blend isn’t available.
What other American BBQ dishes pair well with Cherry Dr Pepper Spritz Pork Butt?
Serve it alongside classic sides like creamy coleslaw, baked beans, cornbread, and grilled corn. A tangy cucumber salad or pickled jalapeños cut through the sweetness nicely.
What makes the Cherry Dr Pepper Spritz Pork Butt special or unique in American BBQ cuisine?
The cherry‑flavored soda adds a caramelized fruit sweetness that deepens the bark while keeping the meat moist. The layered spritz technique builds a glossy, flavorful crust that sets this recipe apart from traditional dry‑rub only methods.
What are the most common mistakes to avoid when making Cherry Dr Pepper Spritz Pork Butt?
Common errors include skipping the half‑inch scoring (which reduces spritz absorption), not spritzing frequently enough (resulting in a thin bark), and opening the smoker too long, which drops temperature and prolongs cooking.
Why does this recipe wrap the pork butt in foil and then increase the temperature to 275°F?
Wrapping traps steam, making the meat tender and pull‑apart ready, while the temperature bump finishes the bark and renders any remaining fat. This two‑stage approach balances tenderness with a crisp, caramelized exterior.
What does the YouTube channel Kendrick BBQ specialize in?
The YouTube channel Kendrick BBQ focuses on low‑and‑slow smoking techniques, wood‑fire flavor development, and practical BBQ tutorials for home pitmasters, often featuring unique rubs and spritzes.
How does the YouTube channel Kendrick BBQ's approach to Southern BBQ differ from other BBQ channels?
Kendrick BBQ emphasizes simple, repeatable processes like the half‑inch scoring and frequent soda spritzes, and he often uses his own branded rubs, giving his recipes a signature sweet‑smoky profile that stands out from more traditional salt‑pepper or sauce‑heavy channels.
Last updated: August 30, 2026
