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Hickory Smoked Pulled Pork with Root Beer & Molasses
Completely rub pork butt with Emeril’s Original Seasoning.
Place in a roasting pan with a shallow roasting rack and sear at 425 degrees for 20 min until nicely caramelized.
Remove from oven and pour 4 c. root beer over top and then cover with 1 c. of Grandmas Molasses and 3/4 c. Wright’s.
Return to oven and decrease temp to 250 degrees and slow roast covered for 5-6 hours until tender.
Reduce remaining 1 c. of root beer by half add remaining ¼ c. of Grandmas Molasses, 1/4 c. Wright’s, Regina Vinegar and BBQ sauce.
Remove pork from roasting pan and remove excessive fat.
Add 1 cup of braising liquid to BBQ sauce.
Remove fat cap from pork and shred meat and toss with BBQ sauce as needed for desired consistency. Adjust seasoning and consistency with Trappey’s Spicy Hot Ultimate Cayenne Pepper Sauce and braising liquid.
Serve pulled pork as entrée with a creole pilaf, as an appetizer with tortills chips or as an upscale slider on mini brioche rolls.
Top with melted cheddar cheese and serv with a Bottle of Trappey’s Spicy Hot on the side.