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Before you jump to A-wols Dr.Pepper pulled pork recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.
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You can see, you don’t need to eat junk food or foods that are terrible for you to feel better! Try a few of these instead!
We hope you got insight from reading it, now let’s go back to a-wols dr.pepper pulled pork recipe. You can have a-wols dr.pepper pulled pork using 20 ingredients and 21 steps. Here is how you achieve it.
The ingredients needed to cook A-wols Dr.Pepper pulled pork:
- Use 8 lb Boston butt
- You need 1 can sweet rub
- Get 1 cup yellow mustard
- Prepare 1 cup maple syrup
- Use 3 cup apple cider vinager
- Get 1 can Dr.pepper bbq sauce or sauce of choice
- Use 12 can beer
- Prepare 9 cup Dr.pepper
- You need smoking
- Use 1 large lump charcoal
- Get 1 bunch wood chips
- Take 1 smoker or pit with enough room for steampan
- Prepare 1 digital thermometer with steel cord or meat thermometer 100°-400°f range
- Use 1 medium foil deep pan
- Prepare 1 clove garlic
- You need 1 box tin foil
- You need 1 large metal or stone pizza pan
- Use preparation
- Provide 1 packages plastic wrap
- Use 1 small injecter
Instructions to make A-wols Dr.Pepper pulled pork:
- wash your meat
- pat dry the meat with paper towels
- rub your meat with yellow mustard
- add sweet rub and rub your meat
- stay calm and admire the meat
- mix syrup, a cup of Dr.pepper and cup of apple cider
- inject meat in several spots.
- next, wrap your meat in plastic wrap as tight as you can and place in fridge for at least an hour.
- time to prep the smoker, or pit
- add lump charcoal, wood chips and light.
- try and keep heat under 250 and stabilize
- add pizza pan to lower diffuser rack for indirect heat. if not available make sure the meat is not directly over coals when smoking.
- 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.
- add meat and place digital thermometer in middle if available at this time. run steel cord out side of pit/smoker top
- keep temp under 250°f and above 220°f for 1-1 &1/2 hr per pound of meat
- drink as much beer as you can handle for the next several hours
- check meat for temp and should be done at 190°f
- 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.
- after an hour of soak, remove bones, and pull the pork apart with finger or two forks if you not comfortable with the heat.
- enjoy with your BBQ sauce or on a bun with cole slaw.
- 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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