Pulled pork, it's one of the ultimate BBQ meals of all time, many are different recipes, none of them are wrong, and I think we can all agree that it's delicious! I'm a sucker for BBQ from grill or a smoker, but I understand that not everyone has a smoker or a grill, and I'll admit, there are times where I don't feel like cooking BBQ outside, so this is my way of getting delicious pulled pork in a home oven, especially when Dr. Pepper gets involved. I hope you guys like this recipe and if you tried it, let me know!

Bone-In Boston Butt Pork Shoulder

Favorite BBQ Rub

1 Liter Bottle of Dr. Pepper (or Cherry Dr. Pepper!)

Extra Virgin Olive Oil

1 can of Dr. Pepper

Ketchup

Honey

Apple Cider Vinegar

Worcestershire Sauce

Maggi Seasoning

Maple Syrup

Kosher Salt

Ground Black Pepper

Garlic Powder

Paprika

Ancho Chili Powder

Cornstarch Mixture

1 Block of Unsalted Butter

Prep:

1. In a Dutch oven, lay the Boston butt in there while adding in the Dr. Pepper.
2. Add the Dr. Pepper until the meat is fully submerged.
3. Put the shoulder into the fridge and let it brine overnight. (Or you can leave it out for three to four hours at room temperature, but overnight is better.)
4. After the overnight brine, take the Boston Butt out of the Dutch oven and onto a cutting board.
5. Add extra virgin olive oil all over the meat, as a binder. (You can use avocado oil or mustard as a binder if you don't want to use EVOO!)
6. Season with favorite BBQ rub all over the meat. (Be generous with the amount since it's a big piece of meat!)
7. Add a few dashes of Dr. Pepper on top of the meat.
8. Put the meat on a wire rack and stick a thermometer in the center of the meat.
9. Have a foil pan underneath the rack, grab them combined, put them in a 275 degree oven, and let it cook until the internal temperature reaches 165 degrees, but be sure to spritz the meat with Dr. Pepper a few hours into the cook for added moisture.

Dr. Pepper BBQ Sauce Recipe

1. On a medium heat, in a small saucepan, add in a generous amount of tomato ketchup.
2. Add a quarter cup of honey. (If you don't have honey, then use brown sugar, but honey is always better, in my opinion.)
3. Add half a can of Dr. Pepper.
4. Add a cup of Apple Cider Vinegar.
5. Add dashes of Worcestershire sauce and Maggi seasoning (as little or as much as you like).
6. Add three tablespoons of maple syrup.
7. Add garlic powder, chili powder, paprika, kosher salt, and freshly ground black pepper (go by feeling in this part of the sauce!).
8. Mix it well until fully incorporated, let it simmer for 20 to 25 minutes, and if it's still watery, feel free to add in a few tablespoons of a cornstarch mixture (cornstarch and water mixed together).

Finishing The Meat:

1. Once the internal temperature reaches 165 degrees, take the meat out of the oven and into another foil pan, add some Dr. Pepper in the pan and on the meat.
2. Add a generous amount of honey and some sliced unsalted butter.
3. Cover the meat with foil and back into a 500 degree oven before sticking the thermometer back into the original hole, and let it cook until the internal temperature reaches 203 degrees F.
4. When the pork reaches 203 degrees, take it out of the oven and let it rest for AT LEAST an hour.
5. When the hour is up, take the tin foil off, shred the pork into bite size pieces, serve with your Dr. Pepper BBQ sauce and favorite sides.

Buon appetito, bitch!