DDP-PB, that's Dr. Pepper Pulled Pork Y'all
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The Dr. is in baby! He wants to you smoke.
Someone at work told me they made pulled pork with Dr. Pepper and chipotles in adobo and that sounded like something that would please our pallet so we followed suit. This cook is maximum ease, you can't mess it up as long as you cook it long enough, and it's maximum flavor. It's also very easy to tell when the "cook it long enough" requirement has been achieved. That means this is your dream place and all it takes to get you and your crew there is a few hours hanging in the backyard. There's even a way to cut back on some of the backyard time if you want, read on for how.
1, 7.5 lb pork butt
2, 12 oz cans Dr. Pepper
1, 7 oz can chipotle in adobo
Perpetual Pork Seasoning, or your favorite pork rub
Tin foil and an aluminum half pan
Watch the video at the bottom of this page, and follow all my socials (@rolling_bones_bbq)!
Pour both cans of Dr. Pepper and the whole can of chipotles and adobo (including the liquid) in a blender. Blend it up. If you plan to inject your pork (which I did, but don’t think is necessary) pour through a strainer. Reserve the liquid.
Trim your pork. All I do here is cut off anything that is floppy or a drastically different size than the main body of the pork because these smaller pieces will burn
(optional) Inject your pork with the Dr. Pepper liquid, at about ½ to 1 inch intervals. Reserve your liquid.
Season all sides of your pork library with your rub. I’m talking cover that thing, you can’t over season this.
Set your smoker up to 300 degrees F
Smoke your pork butt until it hits about 170-175 degrees internal, 4-5 hours
Put your pork butt in the half pan and add in the remaining Dr. Pepper liquid and cover with aluminum foil. At this point you can skip the fire maintenance and cut back on backyard time by putting it in the oven at 300 degrees F. If you likey fire, then keep going.
Cook until the pork butt is probing with no resistance — about 2-3 more hours and 205 -210 degrees F. Cooking to no resistance is all you need to do in order to hit the “cook it long enough” requirement.
Rest the pork for as long as you can stand. I went for 1 hr and then poured out the liquid, keeping it for use. Then shred the pork with your hands or forks. This should be very easy. Add in some of the cooking liquid to your preference and hit it with some more of your pork rub to send it to space.
Eat BBQ, Live Forever!
I served this as a pulled pork sandwich on a soft martin's potato roll with a little bit of coleslaw. I didn't have time, but if you reduced the Dr. Pepper liquid in a pan with a little brown sugar and perhaps some cumin and salt, it would be an incredible sauce for this sando. This Dr. Pepper liquid is enough reason to make it again.