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Red Cream Soda injected, Brown sugar coated, and Cherry Smoked Pulled Pork

  • Author: Kelly Cahoon

Description

Red Cream Soda injected, Brown sugar coated, and Cherry Smoked Pulled Pork


Scale

Ingredients

  • 57 lb pork shoulder
  • Barqs red cream soda
  • Honey hog rub
  • 23 T dark brown sugar

Instructions

  1. Inject 5-7lb, almost room temperature Pork Shoulder with about 8oz Red cream soda, and cover in Honey Hog rub. 
  2. Smoke directly on the grates @ 225F. 
  3. Spritz with more Cream soda every 30 minutes. 
  4. Cook until you get an internal temp of 160F (about 6 hours)
  5. Place in a foil pan filled with another 6 oz Red cream soda and sprinkle the top with 2-3T dark Brown Sugar. 
  6. Tent tightly with foil, making sure not to touch the foil to the pork. 
  7. Return to smoker now set to 275F and cook to an internal temp of 204F.