Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

CSR\'s Dr. Pepper Pulled Pork

Options
csr
csr Posts: 27
edited November -1 in Pork

Ingredients

4-5 lb pork loin (not a tenderloin!)

Dr. Pepper<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Brown sugar

Cranapple juice

Apple and Cherry wood chips

Instructions

Make a mixture of Dr. Pepper and brown sugar in a bowl, inject the loin thoroughly, and marinade overnight.  Stabilize the Egg at 225-250 degrees.  Put multiple handfuls of wood 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 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

Number of Servings:

Time to Prepare: 5-6 hours