Image of Hickory Smoked Pulled Pork with Root Beer & Molasses

Hickory Smoked Pulled Pork with Root Beer & Molasses

Image of Hickory Smoked Pulled Pork with Root Beer & Molasses
  • A meat lovers recipe that is sure to be a hit.


  • 5-7 lb. boneless pork butt
  • ½ c. Emeril’s Original Essence Seasoning
  • 1 ¼ c. Grandmas Molasses
  • 1 c. Wright’s Hickory Seasoning
  • 5 c. root beer soda
  • 2 c. BBQ Sauce
  • ¼ c. Regina White Wine Vinegar
  • Trappey’s Spicy Hot Ultimate pepper sauce, to taste


  1. 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.
  2. Remove from oven and pour 4 cups root beer over top and then cover with 1 cup of Grandma’s Molasses and 3/4 cup Wright’s.
  3. Return to oven and decrease temp to 250 degrees and slow roast covered for 5-6 hours until tender.
  4. Reduce remaining 1 cup of root beer by half add remaining ¼ cup of Grandma’s Molasses, 1/4 cup Wright’s, Regina Vinegar and BBQ sauce.
  5. Remove pork from roasting pan and remove excessive fat. Add 1 cup of braising liquid to BBQ sauce.
  6. Remove fat cap from pork and shred meat and toss with BBQ sauce as needed for desired consistency.
  7. 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 tortilla chips or as an upscale slider on mini brioche rolls.

Top with melted cheddar cheese and serve with a bottle of Trappey’s Spicy Hot on the side.