Steps to Prepare A-wols Dr.Pepper pulled pork

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, a-wols dr.pepper pulled pork. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

A-wols Dr.Pepper pulled pork is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. A-wols Dr.Pepper pulled pork is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook a-wols dr.pepper pulled pork using 20 ingredients and 21 steps. Here is how you cook that.

Ingredients

The ingredients needed to make A-wols Dr.Pepper pulled pork:

1. Get 8 lb Boston butt
2. Prepare 1 can sweet rub
3. Take 1 cup yellow mustard
4. Get 1 cup maple syrup
5. Prepare 3 cup apple cider vinager
6. Get 1 can Dr.pepper bbq sauce or sauce of choice
7. Make ready 12 can beer
8. Prepare 9 cup Dr.pepper
9. Take smoking
10. Get 1 large lump charcoal
11. Prepare 1 bunch wood chips
12. Prepare 1 smoker or pit with enough room for steampan
13. Get 1 digital thermometer with steel cord or meat thermometer 100°-400°f range
14. Prepare 1 medium foil deep pan
15. Take 1 clove garlic
16. Prepare 1 box tin foil
17. Get 1 large metal or stone pizza pan
18. Make ready preparation
19. Prepare 1 packages plastic wrap
20. Get 1 small injecter

Instructions

Instructions to make A-wols Dr.Pepper pulled pork:

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.

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