Smoked Pulled Pork
in Charcoal Grill
(or oven)
INGREDIENTS:

3-6 lb Pork Shoulder or Butt (preferably with bone in)
1 litre of Dr Pepper (or 2-3 cans) DO NOT USE DIET
1/4 - 1/2 Cup Brown Sugar
1-2 bottles of BBQ sauce
Salt and Pepper

DIRECTIONS:

Use ONLY Pork Shoulder or Butt. It has just the right amount of fat throughout the meat that enables this low and slow method. DO
NOT use Pork Loin. There is not enough fat in this trimmed cut of meat.
You can make this in your oven in a roasting pan (with lid) or outside on a charcoal grill. I use the disposable heavy duty tins when I
smoke it on my charcoal grill outside.
You can also slow cook it in crock pot, low for 4-6 hours.

Salt and Pepper all sides of the Shoulder. Mix in the Brown Sugar with Dr Pepper. Put Shoulder in pan, make sure the Dr Pepper only
comes up half way the Shoulder.
Always have it covered when baking.
If baking in the oven, you want to have temp at 270*F. Depending on how many pounds of Shoulder/Butt you got, you'll want to bake
this for about 2 hours, flip over, and bake for at least 1 more hour.
When you can pull apart Pork without constraint, it is done. If
it's a larger Shoulder/Butt, like 6 lbs, then you'll be baking for at least 5 hours total.
When done, remove from oven, let it rest for 20 minutes before removing from roasting pan and pulling pork.














Remove bone and fat, and Dr Pepper mixture, discard. Pull pork, put back in pan, top and mix with BBQ sauce and reheat.














When you're going to do it on the grill, it's important that the pan you're using will fit AND you'll be able to line up coals AROUND it.
This will be cooking low and slow, so adding a whole lot of coals won't accomplish this. You WILL have to add more coals and fluid as
time goes on.
You will be "smoking" this with the lid closed, top vent open, and side or bottom vents partially open (your coals will need oxygen). You
want the internal of the grill to be around 220-270*F, but not much more.
If the temp goes higher than that, you'll have to open lid, remove shoulder, move coals around a bit and let them burn off a bit before
putting the roast in. Always think: LOW AND SLOW. You want this very indirect, so coals are "around" the pan, so meat isn't actually
having any direct contact with coals.
Salt and Pepper Shoulder/Butt on all sides, mix in Brown Sugar with Dr Pepper. You don't want to cover it with Dr Pepper, go about 1/2
way up the meat.
Light your coals, cover with another pan, and then when flames go out, cover with lid of grill.


























If you want, you can add your seasoned wood chips (follow pkg directions). I didn't, and it still turned out wonderful.















Check and move your coals occasionally. I checked every 15-20 minutes, also to make sure that the heat inside the grill did not
exceed 270*F. After 2 hours, with oven mits, remove tin and carefully flip meat over. Add more Dr Pepper if needed. Replace in grill,
cover and "smoke" for a couple hours more. You'll know it's done when you can EASILY pull meat apart.













Discard large pieces of fat, the bone and Dr Pepper mixture. Pull the Pork, add BBQ sauce and reheat on replaced grill grates, with lid
closed to get more of that BBQ smokey flavor.
When bubbly or hot, serve in bun.


NOTE: If you want to make Pozole (pork and hominy soup), reserve some pulled pork and don't put BBQ sauce on it.
   
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