Steps to Make Super Quick Homemade Amazing Aggie Dr. Pepper Pulled Pork

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Make Award-winning Amazing Aggie Dr. Pepper Pulled Pork. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Amazing Aggie Dr. Pepper Pulled Pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Amazing Aggie Dr. Pepper Pulled Pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Amazing Aggie Dr. Pepper Pulled Pork is 10-12+. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Amazing Aggie Dr. Pepper Pulled Pork estimated approx 6-12 hours.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Amazing Aggie Dr. Pepper Pulled Pork using 4 ingredients and 16 steps. Here is how you cook it.

My friend, Curtis, is one of the most loyal Aggies that I know, and he gave me my first successful pellet grill recipe for some amazing and foolproof pulled pork. Hence the name "Amazing Aggie Dr. Pepper Pulled Pork". I've added a couple of tweaks, but the basic recipe is based on the original email he sent me nearly a year ago that I refer back to quite often. Enjoy!

Ingredients and spices that need to be Take to make Amazing Aggie Dr. Pepper Pulled Pork:

1. 6-8 lb pork shoulder roast (bone-in or boneless)
2. 1 small bottle yellow mustard
3. Pork rub and/or BBQ Seasonings of choice
4. 2 liter Dr. Pepper soda

Steps to make to make Amazing Aggie Dr. Pepper Pulled Pork

1. Place the pork shoulder in a large ziploc type bag or storage container with tight fitting lid. Fill container with Dr. Pepper. Be sure pork is well-covered, then seal tightly and allow to marinate overnight or up to 24 hours. (Use regular DP, not reduced or zero calorie - the sugars from the soda help in the marinating process and some sweet flavoring.)
2. Optional: For a spicy kick, you could add a couple of halved jalapeño peppers to the DP marinade. For less kick but some jalapeño flavor, remove seeds.
3. Remove pork shoulder from marinade and place in a large bowl. Pat dry with paper towels.
4. Generously slather the pork with yellow mustard, covering all sides and ends. This will act as a binder for your seasonings and will not flavor the meat.
5. Apply your choice of pork seasonings thoroughly and in layers all over the pork. It would be difficult to overseason here in my opinion - make sure it's covered and the seasoning will help create a bark on thy outside as it cooks. I use Killer Hogs BBQ Seasoning and Head Country regular Seasoning. (Both are available at Walmart.) I have also used Fiesta brand Pork Rub.
6. Allow pork to rest for 10-15 minutes while the grill/smoker heats up.
7. If you have a pellet grill, preheat to 225-250° and set your preferred smoke level. If using a smoker, charcoal grill or propane grill, set up as you normally would for a low and slow cook. Ideal temp should be in that range.
8. Once grill is heated, place pork on top rack (my preference) and cook until internal temp hits 165°F.
9. Take a quick peek at the pork every hour or so and spritz with apple juice, apple cider vinegar or even just water if thy meat begins to look too dry. I use a 50/50 mixture of apple and pineapple juice in my spray bottle, and that works well.
10. At 165° internal temp, remove from grill and wrap with heavy duty aluminum foil. Place wrapped pork in a roasting pan and place back on the grill. (The foil will help keep the meat from drying out, and the roasting pan will catch the drippings that you will want to have later.)
11. Continue cooking until internal temp hits 204°. (That has been the magic number for my pulled pork.)
12. Remove pork with roasting pan from the grill. Carefully set pork aside momentarily and pour drippings from the roasting pan into another container. Return pork, still wrapped, to roasting pan and place in a cooler, cover with a towel or towels and allow to rest for 30 minutes - 2 hours.
13. Once pork has rested, carefully remove from foil. You will want to do this in the roasting pan to catch the drippings that will be inside of the foil. Place pork in a large bowl for pulling. Careful, pork will still be very HOT!
14. Begin pulling the pork into large pieces, looking for and removing chunks of unrendered fat. Continue separating the meat into smaller pieces and mixing it together until you have the consistency that you want. Be careful not to go overboard here - the pork can turn mushy if over-pulled.
15. Add the drippings back to the pork and mix a little more. This is optional, but I have found that it adds great flavor and keeps the pork from drying out when stored in the refrigerator for a few days or frozen for later use.
16. This pulled pork makes amazing sandwiches, tacos, enchiladas, nachos and even pulled pork hash with eggs for breakfast!

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