Cherry Cola Smoked Pork Butt Recipe and Video

February 22, 2018

This Cherry Cola Smoked Pork Butt is bursting with cherry cola flavor from the inside out. Injected, and spritzed with cola, and slathered in a sweet cherry cola BBQ sauce, this smoked pork butt is delicious!

How to Smoke a Pork Butt

This method is really pretty traditional, but I’ve added a few twists to really bump up the cherry cola flavor profile. First, the pork butt is injected with cherry cola and then seasoned on all sides with my Homemade Sweet BBQ Rub. Then it is placed on a smoker (I used cherry wood) at 225 degrees until the internal temperature of the smoked pork butt reached 165 degrees F.

From there, the smoked pork butt was placed in a pan with more cherry cola, wrapped tightly, and braised until the internal temperature reached 200 degrees F. Once the pork crosses that 200 degrees internal temperature, I know that the tight connective tissues inside the pork shoulder will have broken down and the smoked pork butt will easily shred apart. I recommend using THIS Instant Read Thermometer to track your temperature during the cooking process.

To tie all of the flavors together at the end, I served this cherry cola smoked pork butt with some homemade cherry cola BBQ sauce. Honestly, the smoked pork butt itself is incredibly juicy and tender, so the sauce isn’t totally necessary. but the flavors were so good I found myself drizzling that sauce all over everything!

How to Smoke a Pork Butt (Smoked Pork Shoulder)

Tools Used In This Recipe

Stainless Steel Meat Injector
Food Grade Spray Bottle
Instant Read Thermometer
Camp Chef SG Pellet Grill
Aluminum Pans (Half size)
Bear Paw Meat Shredders

Cherry Cola Smoked Pork Butt Video


Cherry Cola Smoked Pork Butt Recipe

cherry cola smoked pork butt

Cherry Cola Smoked Pork Butt

5 from 4 votes
Prep Time : 10 mins
Cook Time : 12 hrs
Total Time : 12 hrs 10 mins
Servings : 10 people


  • 1 8-10 pound bone in pork butt (pork shoulder)
  • 1/4 cup Homemade Sweet BBQ Rub (link in recipe notes)
  • 1 cup cherry cola (for the injection)
  • 1 cup cherry cola (for the spritz)
  • 1 cup cherry cola (for the braising liquid)
  • Cherry Cola BBQ Sauce (link in recipe notes)


  • Preheat your smoker to 225 degrees F with cherry wood smoke.
  • Inject your bone in pork butt all around with 1 cup of cherry cola. Season on all sides with the sweet BBQ rub.
  • Smoke your pork butt until the internal temperature reaches 165 degrees. This typically takes around 8 hours. Spritz the pork butt with cherry cola every hour during this step.
  • Transfer your pork butt to an aluminum pan. Pour 1 cup of cherry cola over the pork butt in the pan and then cover tightly with foil. Return the covered pork butt to the smoker and cook at 225 degrees F until the internal temperature of the pork butt reaches 200 degrees F. This step usually takes anywhere between 3 and 4 hours.
  • Remove your smoked pork butt from the smoker and allow to rest for at least 30 minutes before shredding. Remove the bone and any gristle or excess fat. Moisten the pulled pork with the braising liquid from the pan before serving. Serve with the Cherry Cola BBQ Sauce. Enjoy!
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38 thoughts on “Cherry Cola Smoked Pork Butt Recipe and Video

      1. So sorry, yes I was looking at the dr.pepper ribs recipe in another tab. Question..if I were making the cherry cola smoked pork butt and only making a 3 pound butt how long should it take to reach 165 ? Thanks again, love your website ????????

  1. Cooking your cherry cola pulled pork today, so far so good. Can’t wait until I sink my meat hook in it!

  2. Hello grill girl I’m doing my own smoking for the first time this summer but I would like to know where I can get the rubs from for brisket and pork ie cherry Coke ect
    Thank you for your time x

  3. I am going to try this Memorial Day when I smoke my pork butt. What do you think about adding a splash of Jack Daniel’s? Love using it when smoking and grilling!

  4. Hey Susie…smoked my first pork butt using this recipe, including the rub and sauce, and it came out phenomenal! Nice smoke ring, bark was wonderful. The meat was juicy and super flavorful. Two enthusiastic thumbs up! Can’t wait to try your Dr Peoper rib recipe…hopefully next weekend.

  5. OUTSTANDING, new to smoking and first time was not good so I tried your brisket and Dr Pepper ribs without the hot spice and my wife and kids now call me a pit boss. For your cherry coke pork butt can I switch out with Dr Pepper ?

  6. My first time smoking a butt and your recipe was everything. I made the rub, the sauce and smoked, spritzed and braised just like the recipe. It was better than any pulled pork I ever had. Moist, tender and full of flavor. My family and friends could not get enough. Excellent.

  7. Thinking about doing your recipe for a get together. How many people can I serve from a 10 pound pork butt?

  8. Sorry I am a little confused at what point do you start spritzing into the process? I want to make sure I don’t let too much smoke out but at the same time keep the cola flavor.

    1. I must say that I love the idea of cherry coke. I made the cherry BBQ sauce, excellent. What I want is for you to update your cooking times. It’s been 11 hours on a 10lb butt and it only reached 150°. I’m skipping ahead to the braising and will post an update tomorrow

    1. Generally, people recommend fat side up but I’ve done it both ways and never really noticed a difference. You don’t need to turn during the cook.

  9. Just did this yesterday. I pretty much followed the recipe exactly and I was very happy with the results.
    Pictures have been posted on the group.
    Thanks for all the great recipes

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