Cincinnati-Style Smoked Pulled Pork with Red Cream Soda Spritz
Cincinnati’s love affair with red cream soda runs deep, and this pulled pork recipe tips its hat to that sweet, nostalgic flavor. Barq’s Red Cream Soda brings a vanilla-caramel sweetness that pairs beautifully with slow-smoked pork. Pecan wood imparts a mellow, nutty smoke that complements the rub’s spices without overpowering the meat, while still honoring the regional barbecue tradition, though hickory or oak would be equally fitting. The spritz not only keeps the meat moist but also helps develop a mahogany bark with a subtle cream soda undertone. Finished with its own rich drippings, this pork is juicy, flavorful, and rooted in Midwest comfort.
Cincinnati-Style Smoked Pulled Pork with Red Cream Soda Spritz
16
15 minutes
10 hours
327
American
Main Dish
This pulled pork delivers a perfect balance of smoke, sweetness, and spice. A yellow mustard binder locks in Revolution Barbecue Kansas City BBQ Rub, creating a seasoned crust that deepens over hours of pecan wood smoke. Spritzing with Barq’s Red Cream Soda and water enhances the bark’s caramelization while keeping the meat succulent. Braising in lard during the final stretch pushes the flavor into overdrive, and folding the reserved juices back into the shredded pork ensures every bite is tender, juicy, and full of that Cincinnati red cream soda charm.
Ingredients
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- 1 8-pound bone-in pork shoulder
- 3 tablespoons yellow mustard
- 1/4 cup Revolution Barbecue Kansas City BBQ Rub
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- 1 12-ounce (355 milliliter) bottle Barq’s Red Cream Soda
- 1/4 cup water
- 1/4 cup lard
Directions
- Prepare The Pork Shoulder: Slather the pork shoulder all over with yellow mustard. Season generously with 1/4 cup of Revolution Barbecue Kansas City BBQ Rub, pressing it into the surface. Let the shoulder sit at room temperature while the smoker preheats.
- Preheat The Smoker: Set your smoker to 250°F and load it with pecan wood for a sweet, nutty smoke.
- Smoke And Spritz: Place the pork shoulder fat side up on the smoker grates. Combine the full bottle of Barq’s Red Cream Soda and 1/4 cup water in a spray bottle. Smoke for 5 hours, spritzing the pork every hour, until the internal temperature reaches 165°F and the bark is fully set.
- Braise The Pork: Transfer the pork shoulder to a half sheet pan. Add any remaining spritz mixture and 1/4 cup lard to the pan. Double wrap tightly with heavy-duty foil, sealing all edges.
- Finish Cooking: Return the foil-wrapped pork to the smoker and cook until the internal temperature reaches 203°F, about 3 to 4 more hours.
- Rest And Shred: Remove from the smoker and rest the pork, still wrapped, for 1 hour. Carefully transfer to a cutting board and pour the juices into a fat separator.
- Add Juices Back: Using two forks or heat-resistant gloves, shred the pork, discarding any large fat pieces. Pour the separated juices (minus fat) back into the pork and toss until evenly coated.
- Total Time: 9 to 10 hours (15 minutes prep, 5 hours smoke, 3 to 4 hours braise, 1 hour rest)
- Serving Info: Makes 16 servings, about 227 grams per serving
