Dr. Pepper - Sriracha Ham

Dr. Pepper Sriracha Ham

Try it out. A lot of people ask me how I make it... anyway, here it is.

(recipe is based on approximations – I never measure anything)

1 ham, bone in, NOT spiral cut

2 liter Dr. Pepper

Sriracha Hot Sauce

Pickle Juice (I use leftover spicy pickle juice I get from the farmers market)

Orange Juice (I like high pulp)

Garlic Cloves

Rock Salt

Brown Sugar

Dijon Mustard

Place ham into crock pot, flat side/bone down. Don’t forget to remove the plastic thing from the bottom of the bone. Fill the crock pot about 3/4 with Dr. Pepper, this should submerge most of the ham. Mix about 1 cup of dark brown sugar, 1 cup Sriracha sauce,  1/3 cup pickle juice, 2/3 cup orange juice, 2 pinches rock salt, and toss in about 8 or so peel garlic cloves. Set on High for 3 hours, then low for another 5-6, I usually let this go over night. Check periodically and baste it if you want by pouring whatever it’s cooking in over the top. 

After cooking, remove bone. The meat should just fall apart at this point. Drain some of the juices out and pull and shred meat as desired. Add glaze and extra Sriracha.


In a small pot, add 2 cups Dr. Pepper, 2/3 cup dark brown sugar, ¼ cup orange juice, ¼ cup Sriracha sauce, 1 Tsp Dijon Mustard. Mix well and bring to a boil. Once boiling, simmer and let it reduce for 10-15 minutes.