In a medium bowl or measuring cup with a spout, pour in one can of Dr Pepper along with the soy sauce, Worcestershire sauce, Dijon mustard, garlic power, onion powder and black pepper. Stir to combine with a whisk.

In a gallon zipper seal bag, place beef and pork pieces and pour in the mixture you just made. Refrigerate for at least four hours up to a full day. (We marinated ours overnight.)

The next day, drain and discard the marinade. Pat meat dry with paper towels.

Preheat oven to 400 degrees F.

In a 5 ½ quart Dutch oven over high heat, add bacon and cook to almost crisp. Remove bacon to a medium bowl and pour bacon fat into another small bowl, leaving two tablespoons of the fat in the pan. Do not discard remaining bacon fat.

Lower heat to medium high and add the peppers, onion and jalapeno and cook for four minutes. Remove this to the same bowl as the bacon.

Add two more tablespoons of bacon fat and once hot, add one third of the meat and sear on both sides, about two minutes per side. (Do not over crowd the meat or it will steam instead of sear). Remove seared meat to a second bowl. Repeat with more bacon fat and continue to sear the next third, adding to the cooked meat, then finally the last third. Leave this in the pot and pour in the rest of the seared meat.

Leave the burner on medium high and add a can of Dr Pepper and using a wooden spoon, scrape the bottom and sides. Cover and place in the oven for one hour.

After one hour, remove from oven and add the bacon, peppers and onions and the last can of Dr Pepper along with the three cans of beans, molasses, BBQ sauce, mustard, cumin, chili powder, coriander and black pepper. Stir and cover and place back in the oven but reduce the oven to 375 degrees F. Cook for one more hour stirring once halfway through.

Remove and serve hot or refrigerate until needed.

Reheat for serving, then keep warm in a slow cooker for your tailgate party.  Serve with corn bread on the side if desired.