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8 Hour Cherry Smoked, Root-beer Pulled Pork

  • Author: Kelly Cahoon


ProTip: Always use a HARD Root-beer, NEVER diet. Method for this Pork from @kristinandrus 



  • 1 Pork Shoulder (8ish Lbs)
  • 1 bottle Hard Root-beer
  • 1/2C Traeger Rub


  1. Set the smoker to “smoke” with the lid open for about 5 minutes. Turn heat up to 250F
  2. While the smoker preheats, inject Pork with 1/4C of the root-beer, and cover in Rub.
  3. Set Pork directly on grates and smoke for 5 hours or until internal temp is 160F. 
  4. Remove from the smoker and turn the heat to 275F.
  5. Place pork and remaining root-beer in a foil pan and cover in more foil. 
  6. Smoke an additional 3 hours or until internal temp reaches 205F. 
  7. Pull apart, and put on EVERYTHING.