Cherry Dr Pepper Pulled Pork
Cherry Dr Pepper
Cherry Cola Rub
Fire and Smoke Society
ground black pepper
16 Mesh or other course ground
Remove pork butt from the package and rinse. Then pat dry with paper towels.
Trim anything loose that could potentially burn.
Score the fat cap with your knife.
Rub the pork butt down in molasses.
Apply a base coat of black pepper to all sides.
Apply the Cherry Cola rub to all sides.
Apply the Cherry rub to all sides.
Load pellet smoker hopper with Cookinpellets.com 100% Black Cherry pellets.
Preheat your pellet grill to 225 degrees F.
Inject pork butt with Cherry Dr Pepper.
Place your pork butt on the grill grates and insert your temp probe.
Set your warning temp to 160 degrees F.
Once the bark starts to firm, spritz with Cherry Dr Pepper.
Once the internal temp reaches 160 degrees F, pull the butt from the smoker and place it in a foil pan.
Pour Cherry Dr Pepper into the bottom of the pan, just enough to cover the bottom of the pan.
Apply pats of butter to the top of the butt along with honey and brown sugar.
Wrap with foil and place back in the smoker.
Place back on the smoker and insert temp probe. Set warning temp for 195 degrees F.
Remove butt from smoker and let rest for at least an hour.
Remove the foil and remove the blade bone and if it comes out clean then you know you cooked it perfectly.
Pour excess liquid and fat that is rendered into the fat separator. Let the fat rise to the top.
Apply some of your rubs to the pork and mix well. Add some of the liquid from the separator and pour over the pork.
Enjoy this delicious pulled pork recipe! Smoke On!