Cherry Dr Pepper Pulled Pork for Game Day
"In this special football newsletter recipe I will show you how to make my cherry Dr Pepper injected pulled pork in all of it's complete and utter, fall-apart deliciousness. Helpful Information Prep Time: 25 min Cook Time: 14 hours* Smoker Temp: 225-240°F Meat Finish Temp: 205°F Recommended Wood: Hickory + Cherry (50/50 mix) *In a time crunch..."
INGREDIENTS
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1 or more 6-8 lb. Pork Butt(s) (Boston Butt)
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2 cans 12 oz. cans of Cherry Dr Pepper (1.5 cans per butt)
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Jeff’s original rub
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1 9×13 Disposable cake pan (about 2 inches deep)
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