Ingredients:

• 1 (4–5 lb) pork shoulder (bone-in or boneless)
• ¼ cup Burn Pit BBQ Fire For Effect Sweet Heat Rub
• 1 tbsp yellow mustard (binder)
• 1 can (12 oz) Cherry Dr. Pepper
• ½ cup BBQ sauce (optional for finishing)
• 1 small sweet onion, sliced (optional, for layering in pan)
• Buns or tortillas, for serving

Instructions:

1. Prep the Pork

• Trim excess fat from the pork shoulder if needed.
• Rub a light layer of yellow mustard all over the pork as a binder.
• Generously apply Sweet Heat Rub on all sides. Let sit at room temp for 30–45 minutes.

2. Choose Your Cooking Method

Smoker Method:

• Preheat smoker to 250°F.
• Smoke pork shoulder uncovered until internal temp hits ~160°F (about 5–6 hours).
• Place the pork in a foil pan, add sliced onions (if using) and pour in the Cherry Dr. Pepper.
• Wrap tightly with foil and continue cooking until internal temp reaches 203°F (about 3 more hours).
• Rest for 1 hour before shredding.

Slow Cooker Method:

• Add sliced onions to bottom of slow cooker.
• Place seasoned pork shoulder on top and pour Cherry Dr. Pepper around it (not over the top).
• Cook on LOW for 8–10 hours or HIGH for 5–6 hours until fork tender.
• Shred with two forks, mix with some of the juices and optional BBQ sauce.

Tips and Tricks

If you’re using a smoker or grill, use a water pan to help keep moisture in.
Avoid constantly opening the lid—let the smoke do its job.
Use a meat thermometer for accurate doneness. Aim for 203°F internal temp for pull-apart pork.

Recipe Provided by Burn Pit BBQ