Dr. Pepper Smoked Pulled Pork


Savoury Smoked Dr. Pepper Pulled Pork

Smoking Success

When it comes to barbecue, few dishes are as universally loved and cherished as pulled pork. The tender, smoky, and flavorful shreds of pork are a delight to the senses, and with a twist of creativity, you can elevate this classic dish to a whole new level. Introducing the mouthwatering Dr. Pepper Smoked Pulled Pork, a culinary adventure that combines the sweetness of Dr. Pepper, the richness of Car’s Jerky Pit Dr. Pepper BBQ sauce, and the aromatic essence of maple and cherry wood smoke. Get ready to embark on a journey of taste that will leave you craving more!

The Art of Preparation: From Pork Selection to Injection

Before you embark on your smoky journey, it’s crucial to choose the right cut of meat. A bone-in pork shoulder, also known as a pork butt, is the ideal choice for this adventure. Its marbling and connective tissues contribute to the succulence and tenderness that pulled pork is renowned for.

Once you’ve secured your pork shoulder, it’s time to inject it with flavor. Dr. Pepper, the beloved carbonated beverage, takes on a new role as a tenderizing and flavor-enhancing agent. By mixing Dr. Pepper with a touch of dry rub, you’re injecting every bite with a balance of sweetness and savoury undertones.


The Smoky Dance: Maple and Cherry Wood Harmony

A barrel smoker becomes your orchestra pit, where the symphony of smoky flavors will unfold. The combination of maple and cherry wood chunks, soaked and added to the smoker, creates an enchanting harmony that envelops the pork shoulder. The sweet, mild aroma of maple complements the slightly tart and fruity notes of cherry wood, resulting in an aromatic masterpiece.

Slow and Steady: The Smoking Ritual

Patience is a virtue, and smoking pork is no exception. As the smoker temperature hovers between 225-250°F, the transformation begins. The pork shoulder absorbs the fragrant smoke while its internal temperature slowly rises. This low-and-slow approach ensures that every fiber of meat becomes infused with the intricate dance of flavors.

The Culmination: Unwrapping and Pulling

When the internal temperature reaches a tantalizing 195-205°F, it’s time to unwrap the pork. The hours of patience pay off as you reveal the glistening, tender masterpiece. But the journey isn’t over just yet. Allow the pork to rest, allowing its juices to redistribute and create an unparalleled texture.

Then comes the moment of truth – pulling the pork. With the gentlest touch, you’ll shred the meat into irresistibly tender strands, discarding any unwanted bits to reveal the succulent heart of the dish.

A Final Flourish: Drizzling with Deliciousness

As a crescendo to this symphony of flavors, Car’s Jerky Pit Dr. Pepper BBQ sauce takes centre stage. Its savoury, tangy, and slightly sweet profile complements the smokiness of the meat, wrapping it in a luxurious embrace. Toss the shredded pork with this delectable sauce, allowing each morsel to be coated in indulgence.

A Feast to Remember: Presentation and Pairing

Finally, assemble your creation. Drizzle extra sauce as desired and serve the smoky, saucy pulled pork on buns, complemented by the Car’s Jerky Pit Beef Jerky Baked Beans for an unforgettable feast that brings together the rich heritage of barbecue and the inventive spirit of culinary exploration.

In conclusion, the Dr. Pepper Smoked Pulled Pork recipe takes the time-honoured tradition of smoking meat and infuses it with a dash of innovation and a sprinkle of creativity. From the injection to the sauce, from the wood smoke to the final presentation, this recipe is a celebration of flavors, textures, and aromas that will linger in your memory long after the last bite. So, fire up your barrel smoker, gather your ingredients, and embark on a journey of smoky delight that’s sure to become a staple in your culinary repertoire.


Dr. Pepper Smoked Pulled Pork

Elevate your barbecue game with a culinary adventure – the Dr. Pepper Smoked Pulled Pork. This recipe marries the sweetness of Dr. Pepper, the richness of Car's Jerky Pit Dr. Pepper BBQ sauce, and the aromatic charm of maple and cherry wood smoke. Injected with Dr. Pepper, slow-smoked to perfection, and sauced with flair, this tender pulled pork is a symphony of flavors that will leave you craving more.
Prep Time 20 minutes
Cook Time 16 hours
Course Main Course
Cuisine American
Servings 12 servings


  • 1 Smoker
  • Wood For Smoking
  • 1 Meat Injector
  • 1 Thermometer
  • Aluminum Foil or Butcher Paper
  • Basting Brush or Spritzer
  • Cooler or Insulated Container A cooler or insulated container is used for resting the pork shoulder after smoking. This allows the meat to rest and redistribute juices for optimal tenderness.
  • Preparation Tools You'll need basic kitchen tools like mixing bowls, measuring cups, and utensils for mixing the injection, applying the dry rub, and tossing the pulled pork with BBQ sauce.
  • Basting Brush or Spritzer
  • Grill Gloves


  • 1 bone-in pork shoulder (about 8-10 pounds)
  • 2 cups Dr. Pepper (for injection)
  • 1/4 cup your favourite dry rub (or make your own with a combination of salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne)
  • 1 cup Car's Jerky Pit Dr. Pepper BBQ sauce (plus extra for serving)
  • Maple wood chunks
  • Cherry wood chunks


  • Preparing the Pork:
    Start by preparing the pork shoulder. Remove it from its packaging and pat it dry with paper towels. Trim any excess fat if desired, leaving about 1/4 inch of fat cap to enhance flavor and moisture during smoking.
  • Injecting the Pork:
    1. In a bowl, combine the Dr. Pepper and a small amount (about 1 tablespoon) of your dry rub. Mix well to dissolve the rub in the Dr. Pepper.
    2. Using a meat injector, inject the mixture evenly throughout the pork shoulder. This will infuse flavor and moisture into the meat.
  • Applying the Dry Rub:
    Generously coat the entire pork shoulder with the remaining dry rub. Press the rub into the meat to ensure it adheres well.
  • Preparing the Smoker:
    Prepare your barrel smoker for indirect heat smoking. Preheat it to a temperature of 225-250°F (107-121°C). Place a water pan in the smoker to help maintain moisture during the cooking process.
  • Adding Wood Chunks:
    1. Soak a combination of maple and cherry wood chunks in water for about 30 minutes. Drain the wood chunks before using.
    2. Once the smoker is preheated, add a handful of soaked wood chunks to the charcoal or smoker box. This will create a flavorful smoke that infuses the meat.
  • Smoking the Pork:
    1.Place the prepared pork shoulder on the smoker grate, fat side up. Close the smoker's lid.
    2. Maintain a consistent temperature of 225-250°F (107-121°C) throughout the smoking process. Add more wood chunks as needed to maintain a steady stream of smoke.Smoke the pork shoulder for about 1.5 to 2 hours per pound, or until the internal temperature reaches around 195-205°F (90-96°C). This slow and low cooking process will ensure tender, flavorful pulled pork.
  • Wrapping and Resting:
    Once the pork shoulder reaches the desired internal temperature, remove it from the smoker. Wrap it tightly in aluminum foil or butcher paper, and then place it in a cooler or insulated container. Let it rest for at least 1 hour. This resting period allows the juices to redistribute and results in a more succulent texture.
  • Pulling the Pork:
    Unwrap the rested pork shoulder and discard any accumulated juices. Use two forks or your hands (with gloves) to shred the meat, discarding any bones, excess fat, or tough connective tissue. The meat should pull apart easily and be incredibly tender.
  • Saucing and Serving:
    In a large bowl, combine the shredded pork with Car's Jerky Pit Dr. Pepper BBQ sauce. Mix well to coat the meat with the delicious sauce.
    Serve the smoked pulled pork on buns or as desired, drizzling with extra BBQ sauce if desired. It pairs wonderfully with Car's Jerky Pit Beef Jerky Baked Beans or your favourite side dishes.


Enjoy your mouthwatering Dr. Pepper Smoked Pulled Pork that's bursting with flavor from the maple and cherry wood smoke, succulent from the Dr. Pepper injection, and delightfully sauced with Car's Jerky Pit Dr. Pepper BBQ sauce!
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