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!