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CSR\'s Dr. Pepper pulled pork loin

csr Posts: 27
edited November -1 in Pork


4-5 lb pork loin (not a tenderloin!)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Dr. Pepper

Turbinado sugar

Cranapple juice

Hickory, Apple and Cherry wood chips


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


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:

Time to Prepare: