Pork Smoking By BBQ Bob Share Tweet Pin Share The Good Doctor’s Pork Prescription I have always loved Dr. Pepper. I have also had a love affair with pork. So, why not combine the two for a one, two punch of flavor?! This recipe is true majesty in it’s design, and utterly easy to make. Dust off that smoker, and let’s roll smoke with the Good Doctor! In this this week’s special recipe I will show you how to make 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) What You’ll Need (1+) 6-8 lb. Pork Butt(s) (Boston Butt) (2) 12 oz. cans of Cherry Dr. Pepper (1.5 cans per butt*) (1) batch of BBQ Bob’s Basic Rub (1) 9×13 Disposable cake pan (about 2 inches deep) *I used about 9-12 ounces as an injection then I used about 1/2 can in each pan per my instructions below. Click NEXT (below) for Meat Purchase Instructions! Share30TweetPin232 Shares 12345678Next ←Previous post Next post→ Latest posts Smoking Smoked Whole Turkey Anytime! By BBQ Bob Grilling Wood Fired Pan Pizza! By BBQ Bob Pit Masters Aaron Franklin Barbecue’s Secrets By BBQ Bob Beef BBQ Pit Pasta By BBQ Bob Homemade How to Build a Smokehouse With Pallets By BBQ Bob Beef Tender Beef Short Ribs Recipe By BBQ Bob Grilling Weber Kettle BBQ Low and Slow Tips and Tricks By BBQ Bob Chicken Bacon Wrapped Jalapeno Chicken Bombs By BBQ Bob Chicken BBQ Cupcake Chicken By BBQ Bob Beef Pit Barrel Brisket By BBQ Bob
In this this week’s special recipe I will show you how to make 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) What You’ll Need (1+) 6-8 lb. Pork Butt(s) (Boston Butt) (2) 12 oz. cans of Cherry Dr. Pepper (1.5 cans per butt*) (1) batch of BBQ Bob’s Basic Rub (1) 9×13 Disposable cake pan (about 2 inches deep) *I used about 9-12 ounces as an injection then I used about 1/2 can in each pan per my instructions below. Click NEXT (below) for Meat Purchase Instructions! Share30TweetPin232 Shares 12345678Next ←Previous post Next post→ Latest posts Smoking Smoked Whole Turkey Anytime! By BBQ Bob Grilling Wood Fired Pan Pizza! By BBQ Bob Pit Masters Aaron Franklin Barbecue’s Secrets By BBQ Bob Beef BBQ Pit Pasta By BBQ Bob Homemade How to Build a Smokehouse With Pallets By BBQ Bob Beef Tender Beef Short Ribs Recipe By BBQ Bob Grilling Weber Kettle BBQ Low and Slow Tips and Tricks By BBQ Bob Chicken Bacon Wrapped Jalapeno Chicken Bombs By BBQ Bob Chicken BBQ Cupcake Chicken By BBQ Bob Beef Pit Barrel Brisket By BBQ Bob
