Dr. Pepper Cherry Pork Roast


  • 4½ pounds pork roast
  • 2 cups Dr. Pepper
  • 4 teaspoons Kosher salt
  • 1 jar (approximately 2 cups) cherry jam
  • 1 teaspoon chili powder


  • Using a butcher knife, score the pork roast. Place it in a baking tin, top with 1¼ cup Dr. Pepper, and let it marinate for 4 hours.
  • Make The Glaze: In a small bowl, combine cherry jam, ¾ cup Dr. Pepper, and chili powder. Whisk thoroughly until the mixture becomes evenly glazey.
  • Pat the pork roast with cheesecloth until dry and rub down with Kosher salt. 
  • Using a rotisserie spit rod, grill the pork roast over TK heat for TK minutes, glazing it generously with the sauce every 10 minutes. 
  • Slice roast, drizzle with the sauce, and serve. 
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