Cherry Dr. Pepper Pulled Pork with Sweet Heat BBQ Rub
Cherry Dr. Pepper Pulled Pork with Sweet Heat Rub
Ingredients:
- 1 (4–5 lb) pork shoulder (bone-in or boneless)
- ¼ cup Burn Pit BBQ Fire For Effect Sweet Heat Rub
- 1 tbsp yellow mustard (binder)
- 1 can (12 oz) Cherry Dr. Pepper
- ½ cup BBQ sauce (optional for finishing)
- 1 small sweet onion, sliced (optional, for layering in pan)
- Buns or tortillas, for serving
Instructions:
1. Prep the Pork
- Trim excess fat from the pork shoulder if needed.
- Rub a light layer of yellow mustard all over the pork as a binder.
- Generously apply Sweet Heat Rub on all sides. Let sit at room temp for 30–45 minutes.
2. Choose Your Cooking Method
Smoker Method:
- Preheat smoker to 250°F.
- Smoke pork shoulder uncovered until internal temp hits ~160°F (about 5–6 hours).
- Place the pork in a foil pan, add sliced onions (if using) and pour in the Cherry Dr. Pepper.
- Wrap tightly with foil and continue cooking until internal temp reaches 203°F (about 3 more hours).
- Rest for 1 hour before shredding.
Slow Cooker Method:
- Add sliced onions to bottom of slow cooker.
- Place seasoned pork shoulder on top and pour Cherry Dr. Pepper around it (not over the top).
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours until fork tender.
- Shred with two forks, mix with some of the juices and optional BBQ sauce.
Grilling Tips for Beginners:
- If you're using a smoker or grill, use a water pan to help keep moisture in.
- Avoid constantly opening the lid—let the smoke do its job.
- Use a meat thermometer for accurate doneness. Aim for 203°F internal temp for pull-apart pork.
Extra Flavor & Pairing Ideas:
- Add a splash of apple cider vinegar at the end for tang and brightness.
- Serve with creamy slaw, pickles, or spicy jalapeños for contrast.
- Pile it on pretzel buns or top nachos for a party-worthy platter.
FAQ:
Can I use regular Dr. Pepper instead of cherry?
Yes, but the cherry version adds an extra fruity sweetness that complements the rub perfectly.
Do I need to wrap the pork when smoking?
Wrapping after the bark sets (around 160°F) helps power through the stall and keeps it juicy.
How long will leftovers last?
Stored in the fridge, pulled pork lasts 3–4 days. It also freezes great for up to 3 months.
Call to Action:
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