Grill'd

This Dr. Pepper Cherry Roast Is Just What The Doctor Ordered

Now you can have your Dr. Pepper and eat it too. It's already well-established that the iconic soft drink is a match made in heaven when paired with juicy, tart cherries -- so it should come as no surprise that the tried and tested combination only gets better when a succulent pork roast is involved. Stock up on some chili powder and snag a bottle of soda from the grocery store -- this easy-to-make recipe from 0815BBQ is about to become your new favorite dinner option. 

Dr. Pepper Cherry Pork Roast

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