Cherry Dr Pepper Pulled Pork Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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