A-wols Dr.Pepper pulled pork

Name: A-wols Dr.Pepper pulled pork
Total time: 36000 s
Yield: 10 servings
Cuisine: American
Ingredients: 8 lb Boston butt; 1 can sweet rub; 1 cup yellow mustard; 1 cup maple syrup; 3 cup apple cider vinager; 1 can Dr.pepper bbq sauce or sauce of choice; 12 can beer; 9 cup Dr.pepper; 1 large lump charcoal; 1 bunch wood chips; 1 smoker or pit with enough room for steampan; 1 digital thermometer with steel cord or meat thermometer 100°-400°f range; 1 medium foil deep pan; 1 clove garlic; 1 box tin foil; 1 large metal or stone pizza pan; 1 packages plastic wrap; 1 small injecter

enfekted @cook_3296482

A-wols Dr.Pepper pulled pork

enfekted @cook_3296482

Saved

Ingredients

10 hours

10 servings

8 lbBoston butt
1 cansweet rub
1 cupyellow mustard
1 cupmaple syrup
3 cupapple cider vinager
1 canDr.pepper bbq sauce or sauce of choice
12 canbeer
9 cupDr.pepper
smoking
1 largelump charcoal
1 bunchwood chips
1smoker or pit with enough room for steampan
1digital thermometer with steel cord or meat thermometer 100°-400°f range
1 mediumfoil deep pan
1 clovegarlic
1 boxtin foil
1 largemetal or stone pizza pan
preparation
1 packagesplastic wrap
1 smallinjecter

Saved

Steps

10 hours

1

wash your meat
2

pat dry the meat with paper towels
3

rub your meat with yellow mustard
4

add sweet rub and rub your meat
5

stay calm and admire the meat
6

mix syrup, a cup of Dr.pepper and cup of apple cider
7

inject meat in several spots.
8

next, wrap your meat in plastic wrap as tight as you can and place in fridge for at least an hour.
9

time to prep the smoker, or pit
10

add lump charcoal, wood chips and light.
11

try and keep heat under 250 and stabilize
12

add pizza pan to lower diffuser rack for indirect heat. if not available make sure the meat is not directly over coals when smoking.
13

grab steam pan, add chopped garlic, rest of cider, enough Dr.pepper to fill pan half way and place on pizza pan if available , or close to meat as possible.
14

add meat and place digital thermometer in middle if available at this time. run steel cord out side of pit/smoker top
15

keep temp under 250°f and above 220°f for 1-1 &1/2 hr per pound of meat
16

drink as much beer as you can handle for the next several hours
17

check meat for temp and should be done at 190°f
18

if done right, the meat should have a crust on the outside, remove meat and place in foil in an non heated oven for an hour.
19

after an hour of soak, remove bones, and pull the pork apart with finger or two forks if you not comfortable with the heat.
20

enjoy with your BBQ sauce or on a bun with cole slaw.
21

if I missed a step or doesn't sound right, sorry. I'm cooking one as I wrote this and on my 10th beer.