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CSR\'s Dr. Pepper pulled pork loin

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CSR\'s Dr. Pepper pulled pork loin
Group:	Other
Description:	Pulled pork without pulling an all-nighter!
Ingredients:	4-5 lb pork loin (not a tenderloin!) Dr. Pepper Turbinado sugar Cranapple juice Hickory, Apple and Cherry wood chips
Instructions:	Make a mixture of Dr. Pepper and turbinado sugar in a bowl, inject the loin thoroughly, and marinade overnight. Stabilize the Egg at 225-250 degrees. Put multiple handfuls of wood chuncks/chips on the charcoal. Place the loin on the grill grid after putting the plate setter legs side up and a foil drip pan filled with cranapple juice below. Smoke/cook and inject with Dr. Pepper and turbinado sugar every hour to keep the loin moist until internal temperature reaches 145-150 degrees. Let the loin rest for 5 minutes, pull the meat apart and enjoy.
Notes:	Dublin Dr. Pepper, the original that is still made with Imperial Pure Cane sugar is preferred, but hard to find outside of Texas.

Number Of Servings:		Source:
Vegetarian:	Yes	Time To Prepare:
Date:	Sun 03 Jul 2011 03:28:15 UTC	Viewed:	5603 times
Author:	CSR	Email:
Rating:	4,00 (1 votes)

Author	Comment
WingRider	Comment added on: Fri 08 Jul 2011 03:19:29 UTC how much turbinado sugar are we using to how much Dr Pepper?
csr	Comment added on: Tue 26 Jul 2011 03:07:52 UTC I do this mostly by eye, but I would figure 8-12 oz of Dr. Pepper and 1/2 cup of sugar. I really don't think you can mess it up as long as you dissolve the sugar.
csr	Comment added on: Tue 26 Jul 2011 03:10:48 UTC I do this mostly by eye, but I would figure 8-12 oz of Dr. Pepper and 1/2 cup of sugar. I really don't think you can mess it up as long as you dissolve the sugar.
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