20 lbs. Bone-in Pork Picnic Shoulder, seasoned and cut into large chunks
5 oz. Vegetable Oil
8 Washed Bananas Leaves
5 cloves Minced Garlic
12 Sliced Maui Onions
24 oz. Dr. Pepper®
1.) Heat smoker.
2.) Line roasting pans with banana leaves and top with garlic and onions. Place the pork on top of the vegetables and pour the Dr. Pepper® over the pork.
3.) Smoke for 12 hours at 350º F.
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