Cherry Dr Pepper Pulled Pork

Dry Rub Recipe:
4 teaspoons seasoned salt
2 teaspoons dark brown sugar
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon dry mustard
1/8 teaspoon ground cumin
1/16 teaspoon ground ginger

Inject 1 ounce or so of cherry Dr Pepper about every 2 inches across the top of the butt. There are various methods for injecting meat but I usually go in at a 45 degree angle and once I push the needle in.. I back up about 1/2 inch before pushing in the plunger.

Coat all sides of the pork butt with the dry rub recipe and let it set for 20min.

I highly recommend setting the smoker up for cooking at about 225-240°F. I tend to keep mine at about 225°F or so most of the time. This does take a little more time but then my rub does not burn.

Once the smoker is setup and ready to go, place the pork butt directly on the grate and let it smoke away for a while. If your pork butt has a fat cap like mine did, place it fat side down.

Use mesquite, maple or pecan wood.

After 2 hours I will spritz the pork every 45 minutes with Cherry Dr pepper.

Once the pork butt reaches about 160°F, you may opt to place it in a pan and/or wrap it in foil to finish it off. At this point the butt has been exposed to plenty of smoke and some time in the foil will not only super tenderize it, it will help it to get done a little faster in some cases. You can always just leave it on the grate until it’s done if you wish.. your call.

Let the pork butts cook until they reach at least 200°F with about 205°F being about perfect. At this point they are very tender and will practically fall apart with very little effort.

Highly recommend placing the wrapped pork butt in a dry cooler and let it sit for 1 hour.

After an hour remove and shred.