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Cream Soda Smoked Pork

  • Author: Kelly Cahoon

Scale

Ingredients

  • 79 lb Pork Shoulder
  • 3 C Hard cream soda (not diet) 
  • 3T extra virgin olive oil
  • C Pork and poultry seasoning
  • C Brown Sugar (+ 3T cream soda and 1T brown sugar to inject)

Instructions

  1. Cover pork in EVOO and rub
  2. Place directly on the grill and smoke at 225F for 5-6 hours 
  3. Remove from the smoker and turn up the temp to 275F (If you have Super Smoke use it!)
  4. Place the meat in a foil pan. Pour the cream soda in the base of the pan and cover the top half of pork in the brown sugar. 
  5. Cover in foil TIGHT and place back into smoker about 4 hours or until the internal temp hits 203F
  6. Remove from the smoker and let rest (in the foil) for a minimum of 30 minutes
  7. Pull apart with forks (or hands 😏)and enjoy!