Doc's Famous Pulled Pork
- 1 pork shoulder
- 18 cup black pepper
- 18 cup paprika
- 12 cup cider vinegar
- 14 cup barbecue sauce
- 2 teaspoons dry mustard
- 2 tablespoons salt
- 1 teaspoon cayenne
- 2 teaspoons Worcestershire sauce
- 1 cup Dr. Pepper cola
- 1 cup water
- 1 teaspoon onion powder
- 8 -16 kaiser rolls
- 12 lb monterey jack pepper cheese
- *Beginning the night before*: Rinse pork shoulder.
- On cutting board, carefully trim fat.
- Using a long fork, poke holes in all sides of meat.
- In a small mixing bowl, combine spices with vinegar and Worcestershire.
- Brush this paste onto all sides of the pork and marinate refrigerated overnight.
- *The next morning*: Place pork on slow cooker, add barbeque sauce, water and Dr. Pepper.
- Cook on low 10-12 hours (or high 5-6).
- Cooking times will vary depending on the size of pork shoulder and the strength of your slow cooker!
- When pork is falling apart in the liquid, transfer it to a large coverable container (I use a shoe box size with a tight lid.
- ).
- Again, remove any visible fat that you see.
- Add 4-6 ladles of liquid from the crock pot to the meat.
- (Should be moist but not soupy).
- Can also add additional barbeque at this point, if desired.
- Using two sturdy forks, shred the meat inside the container.
- When shredded to your liking, cover tightly and shake well to coat the meat with sauce.
- Set slow cooker to "Keep warm."
- Drain the slow cooker and return meat to it.
- Cover.
- Spoon meat onto rolls and top with cheese.
- Enjoy!
pork shoulder, black pepper, paprika, cider vinegar, barbecue sauce, mustard, salt, cayenne, worcestershire sauce, dr pepper, water, onion powder, kaiser rolls, pepper cheese
Taken from www.food.com/recipe/docs-famous-pulled-pork-475135 (may not work)