The Analog Cub Posted June 19, 2016 Author Share Posted June 19, 2016 Made this today. Slow cooked about 2 and a half pounds of pork shoulder. I laid it over a bed of chopped vidalia onion and cooked it for about 8 hours. Bigass pork shoulder1 chopped onion2 cans of Cherry Dr. PepperForget about it for the day After cooking, shredded and mixed with Devil's Spit BBQ sauce. Awesome balance of sweet/spicy with the Dr. Pepper in the pork and the Devil's Spit. Definitely making this again. http://i1153.photobucket.com/albums/p513/andrew_bowler1/Mobile%20Uploads/VZM.IMG_20160618_194404_zps3ueyfpwd.jpg 3 Link to comment Share on other sites More sharing options...
troutman Posted June 19, 2016 Share Posted June 19, 2016 Made this today. Slow cooked about 2 and a half pounds of pork shoulder. I laid it over a bed of chopped vidalia onion and cooked it for about 8 hours. Bigass pork shoulder1 chopped onion2 cans of Cherry Dr. PepperForget about it for the day After cooking, shredded and mixed with Devil's Spit BBQ sauce. Awesome balance of sweet/spicy with the Dr. Pepper in the pork and the Devil's Spit. Definitely making this again. http://i1153.photobucket.com/albums/p513/andrew_bowler1/Mobile%20Uploads/VZM.IMG_20160618_194404_zps3ueyfpwd.jpg Nice!! :hail: Link to comment Share on other sites More sharing options...
liquidcrystalcompass Posted June 19, 2016 Share Posted June 19, 2016 Made this today. Slow cooked about 2 and a half pounds of pork shoulder. I laid it over a bed of chopped vidalia onion and cooked it for about 8 hours. Bigass pork shoulder1 chopped onion2 cans of Cherry Dr. PepperForget about it for the day After cooking, shredded and mixed with Devil's Spit BBQ sauce. Awesome balance of sweet/spicy with the Dr. Pepper in the pork and the Devil's Spit. Definitely making this again. http://i1153.photobucket.com/albums/p513/andrew_bowler1/Mobile%20Uploads/VZM.IMG_20160618_194404_zps3ueyfpwd.jpgMan that looks tender! 1 Link to comment Share on other sites More sharing options...
JohnnyBlaze Posted June 20, 2016 Share Posted June 20, 2016 Made this today. Slow cooked about 2 and a half pounds of pork shoulder. I laid it over a bed of chopped vidalia onion and cooked it for about 8 hours. Bigass pork shoulder1 chopped onion2 cans of Cherry Dr. PepperForget about it for the day After cooking, shredded and mixed with Devil's Spit BBQ sauce. Awesome balance of sweet/spicy with the Dr. Pepper in the pork and the Devil's Spit. Definitely making this again. http://i1153.photobucket.com/albums/p513/andrew_bowler1/Mobile%20Uploads/VZM.IMG_20160618_194404_zps3ueyfpwd.jpgMan that looks tender!That'd be awesome between two slices of buttered garlic toast and approaching my mouth. 3 Link to comment Share on other sites More sharing options...
troutman Posted June 23, 2016 Share Posted June 23, 2016 Made this today. Slow cooked about 2 and a half pounds of pork shoulder. I laid it over a bed of chopped vidalia onion and cooked it for about 8 hours. Bigass pork shoulder1 chopped onion2 cans of Cherry Dr. PepperForget about it for the day After cooking, shredded and mixed with Devil's Spit BBQ sauce. Awesome balance of sweet/spicy with the Dr. Pepper in the pork and the Devil's Spit. Definitely making this again. http://i1153.photobucket.com/albums/p513/andrew_bowler1/Mobile%20Uploads/VZM.IMG_20160618_194404_zps3ueyfpwd.jpgMan that looks tender!That'd be awesome between two slices of buttered garlic toast and approaching my mouth. :hail: Link to comment Share on other sites More sharing options...
pjbear05 Posted July 4, 2016 Share Posted July 4, 2016 When my friend visited from MI at the start of June I mentioned road tripping to locate a place that advertised Texas style BBQ. He was game, and ran the place on his locator app. Turns out Smoke was less than a five minute drive from his beach hotel, and this place was the real Magilla, unlike the previous fakers and pretenders. Real deal brisket, killer jalapeño and cheddar hot links, my friend's pulled pork was great, corn bread, tater tots, a counter wih sauces and sliced onions and pickle chips, and ice cold bottles of Shiner to wash it down. I've been back twice since, and will be quite a few times more. 25 minute one way drive times and dollar an hour street parking ain't stopping me, not for 'cue as good as this. 2 Link to comment Share on other sites More sharing options...
troutman Posted July 4, 2016 Share Posted July 4, 2016 When my friend visited from MI at the start of June I mentioned road tripping to locate a place that advertised Texas style BBQ. He was game, and ran the place on his locator app. Turns out Smoke was less than a five minute drive from his beach hotel, and this place was the real Magilla, unlike the previous fakers and pretenders. Real deal brisket, killer jalapeño and cheddar hot links, my friend's pulled pork was great, corn bread, tater tots, a counter wih sauces and sliced onions and pickle chips, and ice cold bottles of Shiner to wash it down. I've been back twice since, and will be quite a few times more. 25 minute one way drive times and dollar an hour street parking ain't stopping me, not for 'cue as good as this. Nice!! :hail: Link to comment Share on other sites More sharing options...
Zelix Posted August 2, 2016 Share Posted August 2, 2016 Ze-lix-Q http://i1096.photobucket.com/albums/g326/zelix2011/IMG_2486.jpg http://i1096.photobucket.com/albums/g326/zelix2011/IMG_2485.jpg 1 Link to comment Share on other sites More sharing options...
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