Cherry Cola Pulled Pork

5 from 8 votes

This Cherry Cola Pulled Pork is injected with cherry cola and then slathered in a cherry cola BBQ sauce for a sweet and savory pork delight.

Prep Time10

Cook Time12

Total Time12 10

Course: Main Dish

Cuisine: Barbecue

Keyword: Cherry Cola Pulled Pork

Servings: people

Author: Susie Bulloch

Preheat. Preheat your smoker to 225 degrees F with cherry wood.
Inject and season. Inject the bone-in pork butt with 1 cup of cherry cola. Season on all sides with Sweet Rub.
1 8-10 pound bone in pork butt, 1 cup cherry cola, ¼ cup Sweet Rub
Smoke. Smoke the pork butt until the internal temperature reaches 165 degrees F. This typically takes around 8 hours. Spritz the pork butt with cherry cola every hour during this step. Make your cherry cola BBQ sauce during this time.
1 cup cherry cola, 1 cup ketchup, 1 cup cherry cola, ½ cup pitted sweet cherries, ½ cup brown sugar, ¼ cup apple cider vinegar, 2 Tablespoons molasses, 2 Tablespoons Sweet Rub
Braise. Transfer the 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.
1 cup cherry cola
Rest, shred, and serve. Remove the cherry cola pulled pork from the smoker and allow it 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 and serve with cherry cola BBQ sauce. Enjoy.