Cherry Dr Pepper Pulled Pork
Cherry Dr Pepper Pulled Pork
Ingredients
For the Pork
- 5 pounds pork butt, bone-in, fat cap scored deeply in a cross-hatch pattern
For the Marinade and Braise
- 12 cups Cherry Dr Pepper, for marinating
- 4 cups Cherry Dr Pepper, for braising and spritzing
For the Seasoning
- 1/2 cup Traeger Pork and Poultry rub, or your preferred pork rub
Instructions
- 1
Prepare the pork butt by scoring the fat cap deeply in a cross-hatch pattern. This allows for better flavor penetration and helps render the fat during cooking.
⏱️ 10 min
- 2
Place the scored pork butt into a large metal bowl. Pour 12 cups of Cherry Dr Pepper over the pork, ensuring it is completely submerged. Cover the bowl and refrigerate to marinate overnight, for approximately 10 hours. The pork will take on a noticeably redder hue after marination.
⏱️ 600 min
- 3
After marinating, remove the pork butt from the liquid and pat it dry thoroughly with paper towels. Generously season all sides of the pork with the Traeger Pork and Poultry rub.
⏱️ 10 min
- 4
Preheat your smoker (pellet grill) to 275°F. Once preheated, place the seasoned pork butt directly onto the grill grates. Insert a meat probe into the thickest part of the pork, avoiding the bone, to monitor the internal temperature. Smoke until the pork reaches an internal temperature of 175°F. During this stage, periodically spritz the pork with Cherry Dr Pepper to maintain moisture and help build a dark, flavorful 'bark'.
⏱️ 300 min•🌡️ 275
- 5
Once the pork reaches 175°F internal and has developed a good bark, transfer it to a large aluminum pan. Pour the remaining 4 cups of Cherry Dr Pepper into the pan around the pork. Tightly cover the pan with aluminum foil and return it to the smoker, still set at 275°F. Continue cooking until the pork is 'probe tender', meaning a meat probe can be inserted with minimal resistance, typically indicating an internal temperature of 200-205°F. This stage will take several more hours.
⏱️ 300 min•🌡️ 275
- 6
Remove the pork from the smoker and, keeping it covered in the foil, allow it to rest for about 30 minutes. This crucial step helps redistribute the juices, resulting in more tender and flavorful pulled pork.
⏱️ 30 min
- 7
Remove the meat probe and the bone (it should pull out easily, indicating perfect tenderness). Shred the pork by hand using forks or meat claws. Serve immediately and enjoy the enhanced flavor from the Dr Pepper marinade.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cherry Dr Pepper Pulled Pork
Ingredients
For the Pork
- 5 pounds pork butt, bone-in, fat cap scored deeply in a cross-hatch pattern
For the Marinade and Braise
- 12 cups Cherry Dr Pepper, for marinating
- 4 cups Cherry Dr Pepper, for braising and spritzing
For the Seasoning
- 1/2 cup Traeger Pork and Poultry rub, or your preferred pork rub
Instructions
- 1
Prepare the pork butt by scoring the fat cap deeply in a cross-hatch pattern. This allows for better flavor penetration and helps render the fat during cooking.
⏱️ 10 min - 2
Place the scored pork butt into a large metal bowl. Pour 12 cups of Cherry Dr Pepper over the pork, ensuring it is completely submerged. Cover the bowl and refrigerate to marinate overnight, for approximately 10 hours. The pork will take on a noticeably redder hue after marination.
⏱️ 600 min - 3
After marinating, remove the pork butt from the liquid and pat it dry thoroughly with paper towels. Generously season all sides of the pork with the Traeger Pork and Poultry rub.
⏱️ 10 min - 4
Preheat your smoker (pellet grill) to 275°F. Once preheated, place the seasoned pork butt directly onto the grill grates. Insert a meat probe into the thickest part of the pork, avoiding the bone, to monitor the internal temperature. Smoke until the pork reaches an internal temperature of 175°F. During this stage, periodically spritz the pork with Cherry Dr Pepper to maintain moisture and help build a dark, flavorful 'bark'.
⏱️ 300 min•🌡️ 275 - 5
Once the pork reaches 175°F internal and has developed a good bark, transfer it to a large aluminum pan. Pour the remaining 4 cups of Cherry Dr Pepper into the pan around the pork. Tightly cover the pan with aluminum foil and return it to the smoker, still set at 275°F. Continue cooking until the pork is 'probe tender', meaning a meat probe can be inserted with minimal resistance, typically indicating an internal temperature of 200-205°F. This stage will take several more hours.
⏱️ 300 min•🌡️ 275 - 6
Remove the pork from the smoker and, keeping it covered in the foil, allow it to rest for about 30 minutes. This crucial step helps redistribute the juices, resulting in more tender and flavorful pulled pork.
⏱️ 30 min - 7
Remove the meat probe and the bone (it should pull out easily, indicating perfect tenderness). Shred the pork by hand using forks or meat claws. Serve immediately and enjoy the enhanced flavor from the Dr Pepper marinade.
⏱️ 10 min