Dr. Pepper Smoked Pulled Pork with Chipotle Peppers in Adobo Sauce
This smoked pulled pork is slightly sweet, slightly spicy, and extremely flavorful!
Servings 12
Equipment
- 1 Smoker
Ingredients
- 8-10 lbs Bone-in Pork Butt
- 3/4-1 Cup Yellow Mustard
- 6-7 tbs BBQ Rub any flavor or brand
- 8-14 oz Dr. Pepper Cola
- 1-2 Cups Brown Sugar
- 7 oz Can of Chipotle Peppers in Adobo Sauce
- All measurements are approximate due to varying sizes of pork butts
Instructions
- Preheat your smoker to 225 degrees.
- Trim most of the fat from the outside of the pork butt and brush with as much yellow mustard as needed to coat the entire thing. Then coat liberally with the BBQ Rub on all sides.
- Place directly on the grates of the smoker and close the lid.
- Fill a spray bottle with about a cup of Dr. Pepper and generously spray the pork butt with it every hour for 4 hours.
- After 4 hours, transfer the meat to a large aluminum pan. Pour enough Dr. Pepper over it so that it comes up about an inch on the sides of the pan.
- Cover the top of the meat with brown sugar. Blend the chipotle peppers up and spread that over the top of the brown sugar.
- Insert a meat thermometer into the center of the pork butt and cover tightly with aluminum foil. Cook until the internal temp reaches 205 degrees.
- Remove from the grill and let rest 45 min - 1 hour.
- Shred and stir into the juices and enjoy!
Notes
This can be made up to 4-5 days ahead. Store in an airtight container in the fridge and reheat in the microwave or a crockpot works really well.
You can also freeze it. Let it cool completely and store in an air tight container for up to 3 months. When ready to eat, let it thaw and reheat in the microwave.