Steps

• Step 1

  Make the brine: In a large bowl combine the apple juice, Dr. Pepper, brown sugar, salt, cumin, garlic powder and chipotle in adobo. Stir until the brown sugar and salt have dissolved.  

  Ingredients

  • 2 Cup apple juice

  • 1 L Dr. Pepper

  • 1 Cup brown sugar

  • 1 Cup kosher salt

  • 1 Teaspoon ground cumin

  • 1 Teaspoon garlic powder

  • 1/4 Cup chipotle peppers in adobo sauce

• Step 2

  Place the pork shoulder in the brine, ensuring it is fully submerged. Brine in the refrigerator for 24 hours.  

  Ingredients

  • 1  (8-10 lb) bone-in pork shoulder

• Step 3

  Preheat the grill to 200°F. If available, use Super Smoke.

  200 ˚F / 93 ˚C

  Super Smoke

• Step 4

  Remove the pork shoulder from the brine and discard the brine.  

• Step 5

  Insert the probe into the center of the pork shoulder, avoiding the bone. Place the pork directly on the grill grates, fat-side up. Close the lid and smoke for 3 hours, spraying with apple juice every hour.  

  03:00

  200 ˚F / 93 ˚C

  Super Smoke

  Ingredients

  •  apple juice, for spritzing

• Step 6

  Meanwhile, make the barbacoa sauce: In a large bowl, whisk together the Dr. Pepper, green chiles, enchilada sauce, brown sugar, chipotles in adobo, cumin, garlic powder, salt and apple cider vinegar. Bring to a simmer over medium heat and cook until reduced by half.  

  Ingredients

  • 12 Ounce Dr. Pepper

  • 1 Can (4 oz) diced green chiles

  • 1  10-oz can of mild red enchilada sauce

  • 1/2 Cup brown sugar

  • 1/2 Cup chipotle peppers in adobo sauce

  • 1 Teaspoon ground cumin

  • 1 Teaspoon garlic powder

  • 1 Tablespoon kosher salt

  • 2 Tablespoon apple cider vinegar

• Step 7

  After smoking the pork shoulder for 3 hours, increase the grill temperature to 250°F. Cook until the internal temperature reaches 200°F, about 7 hours more. The bone should easily pull out of the pork shoulder.  

  07:00

  250 ˚F / 121 ˚C

  200 ˚F / 93 ˚C

  Super Smoke

• Step 8

  Carefully remove the pork shoulder from the grill, then wrap in foil and a towel. Keep in cooler or a warm oven for 30-60 minutes.  

• Step 9

  Unwrap the pork and pull it into chunks, discarding the bone and any lumps of fat, including the cap. Shred the pork and transfer it to a large bowl.  

• Step 10

  Add the barbacoa sauce to the pulled pork and mix until thoroughly combined.  

• Step 11

  Serve the barbacoa with your favorite sides, such as black beans, cilantro-lime rice, avocado and cilantro.  

  Ingredients

  • As Needed Black beans

  • As Needed Diced or sliced avocado

  • As Needed fresh cilantro

  • As Needed Cilantro lime rice