Get ready to transform your backyard barbecue into a culinary masterpiece with this mouthwatering Cherry Cola Smoked Pork Butt that's about to redefine everything you thought you knew about pulled pork! Imagine tender, juicy meat infused with a perfect balance of smoky depth and sweet cherry cola magic that will have your guests begging for your secret recipe. This isn't just another BBQ dish - it's a flavor explosion that combines traditional smoking techniques with an unexpected twist that will elevate your grilling game to legendary status.
Prep Time: 20 mins
Cook Time: 12 hrs
Total Time: 12 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4-5 lbs pork butt
- 1 can cherry cola
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- Wood chips for smoking
Instructions
- Begin by preparing your pork butt. Trim any excess fat from the surface, leaving a thin layer to help keep the meat moist during cooking.
- In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. This will be your dry rub.
- Generously apply the dry rub all over the pork butt, ensuring it is evenly coated. For best results, let the pork sit at room temperature for about 20 minutes to allow the rub to penetrate the meat.
- While the pork is resting, prepare your smoker. If using a charcoal smoker, light the charcoal and let it burn until it is covered with white ash. If using an electric or gas smoker, preheat it to 225°F (107°C).
- Once the smoker is ready, soak your wood chips (such as hickory or cherry) in water for about 30 minutes. This will help them produce smoke rather than burn up quickly.
- After soaking, drain the wood chips and add them to the smoker according to the manufacturer's instructions.
- Place the pork butt in the smoker, fat side up. This allows the fat to baste the meat as it cooks.
- Pour the can of cherry cola over the pork butt. This will add moisture and flavor during the smoking process.
- Close the smoker lid and maintain a steady temperature of 225°F (107°C) throughout the cooking process. Avoid opening the lid frequently, as this can cause temperature fluctuations.
- Smoke the pork butt for approximately 12 hours, or until it reaches an internal temperature of 195°F to 205°F (90°C to 96°C). This range is ideal for pulled pork, as it allows the connective tissues to break down and the meat to become tender.
- During the smoking process, you may want to spritz the pork with additional cherry cola every couple of hours to keep it moist and enhance the flavor.
- Once the pork butt has reached the desired internal temperature, carefully remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
- After resting, unwrap the pork butt and use two forks to shred the meat. Discard any large pieces of fat or gristle.
- Serve the smoked cherry cola pork butt on its own, or with your favorite barbecue sauce and sides. Enjoy your delicious, smoky, and sweet creation!
Tips
- Temperature is King: Maintain a consistent 225°F throughout smoking for the most tender results.
- Wood Chip Selection: Choose hickory or cherry wood chips for complementary smoky flavors.
- Patience Pays Off: Don't rush the 12-hour cooking process - low and slow is the secret to melt-in-your-mouth pork.
- Moisture Matters: Regularly spritz with cherry cola to keep the meat juicy and enhance flavor penetration.
- Rest is Best: Always let the meat rest for at least 30 minutes after smoking to redistribute those delicious juices.
- Internal Temperature Check: Aim for 195°F-205°F for perfect pulled pork texture.
- Rub Application: Apply the dry rub generously and let it sit for maximum flavor absorption.Pro Tip: For an extra flavor boost, consider serving with a homemade cherry cola BBQ sauce to double down on the unique taste profile!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 38g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 135mg
