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