Im.not sure where this should go so I'll start it here and let someone move it if necessary....
I've never been a big fan of doing much special to my pork butts...a little rub, smoke em up and pull them but I was getting a bit bored.
Inspired a bit by all the Cherry Dr. Pepper injection conversations I've read this summer I decided to play with it a bit...
This recipe got the bravest reviews I e had
so here it goes...
INJECTION
1 C cherry Dr. Pepper
1/2 C pineapple juice
1/2 C apple cider
PRIMARY RUB
3/4 C turbinado sugar
1/2 C lite brown sugar
1/3 cup chili powder (I used Mccormick's dark)
1/4 C mild paprika (again Mccormick's)
1+1/2 TBSP Mortons kosher salt
2 TBSP onion and garlic powder
1 TBSP ground mustard seed (fresh ground fine)
1 + 1/2 tsp cayenne pepper.
CHERRY KICKER RUB
3 TBSP PRIMARY RUB
1 package unsweetened black cherry koolaid...
I ground the primary rub fine so the fine koolaid would suspend well in the mix and applied it with a shaker.
FINISHING SAUCE
1 C Cherry Dr. Pepper
1/2 C pineapple juice
Juice from one 8oz jar of marschino cherries (about 1/4-1/3 cup)
2 TBSP PRIMARY RUB
All of the left over CHERRY KICKER RUB (if any...I had a small amount left over so I added it in)...
I.injected the night before and applied the CHERRY KICKER RUB and wrapped it in plastic wrap.
Rubbed it up with the PRIMARY RUB the morning of...
I saved the JUICES from my wrapped rest and added them to the finishing sauce and mixed it all in with the finished pulled meat...
I've never gotten such rave reviews.
I've never been a big fan of doing much special to my pork butts...a little rub, smoke em up and pull them but I was getting a bit bored.
Inspired a bit by all the Cherry Dr. Pepper injection conversations I've read this summer I decided to play with it a bit...
This recipe got the bravest reviews I e had
so here it goes...
INJECTION
1 C cherry Dr. Pepper
1/2 C pineapple juice
1/2 C apple cider
PRIMARY RUB
3/4 C turbinado sugar
1/2 C lite brown sugar
1/3 cup chili powder (I used Mccormick's dark)
1/4 C mild paprika (again Mccormick's)
1+1/2 TBSP Mortons kosher salt
2 TBSP onion and garlic powder
1 TBSP ground mustard seed (fresh ground fine)
1 + 1/2 tsp cayenne pepper.
CHERRY KICKER RUB
3 TBSP PRIMARY RUB
1 package unsweetened black cherry koolaid...
I ground the primary rub fine so the fine koolaid would suspend well in the mix and applied it with a shaker.
FINISHING SAUCE
1 C Cherry Dr. Pepper
1/2 C pineapple juice
Juice from one 8oz jar of marschino cherries (about 1/4-1/3 cup)
2 TBSP PRIMARY RUB
All of the left over CHERRY KICKER RUB (if any...I had a small amount left over so I added it in)...
I.injected the night before and applied the CHERRY KICKER RUB and wrapped it in plastic wrap.
Rubbed it up with the PRIMARY RUB the morning of...
I saved the JUICES from my wrapped rest and added them to the finishing sauce and mixed it all in with the finished pulled meat...
I've never gotten such rave reviews.
