DR. PEPPER PULLED PORK

smoker, Dutch oven, or slow cooker!

WHY YOU'LL LOVE THIS RECIPE!

- The recipe is smoky, sweet, & savory. - It feeds a BIG crowd. - You can make this recipe in the smoker, Dutch oven, or in a slow cooker.

THE INGREDIENTS

- Pork butt (Boston butt) - BBQ dry rub - Mustard - Dr. Pepper - Unsalted butter - Sweet onion - Neutral oil - Kosher salt - Freshly-ground black pepper

01 SEASON & SMOKE

Slather the pork butt with mustard & BBQ dry rub. Place the pork fat-side down on the smoker. Cook for 5 hours, spritzing with Dr. Pepper every hour.

02 WRAP

Place the pork in a foil pan. Add more dry rub and top the pork with butter. Add a splash of Dr. Pepper to the pan. Cover & smoke for another 2-3 hours.

03 SHRED

Let the pork rest for about 45 minutes. Using BBQ claws or two forks, shred the pork. Discard the bone and any fat or gristle. Enjoy!

DUTCH OVEN

1. Coat the pork with mustard & dry rub. Sear until golden-brown. 2. Sauté the onions & add the Dr. Pepper. 3. Braise until fork tender. Shred & enjoy!

SLOW COOKER

1. Coat the pork with mustard & dry rub. Sear until golden-brown. 2. Sauté the onions. Add the onions, pork, & Dr. Pepper to a slow cooker. 3. Cook on LOW for 6-8 hours. Shred.

SERVING IDEAS

- ROLLS OR CORNBREAD - APPLE KALE SLAW - USE ON TACOS OR PIZZA - ENJOY WITH BBQ SAUCE - CORN 0R BBQ BEANS

PRO TIP!

It's important to cook the pork low-and-slow to break down the tough tissues of the pork butt. The pork needs to come to 205°F to be fall-off-the-bone tender!

STORING & FREEZING

Store leftovers in an airtight container or zipper bag. Refrigerate for up to 4 days or freeze for up to 3 months.

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.