Cherry Coke Smoked Pork Shoulder

Name: Cherry Coke Smoked Pork Shoulder
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 14 serving
Ingredients: Cherry Wood Chunks; 1 garlic bulb; 1/2 of an Onion; 1 10-12 lb bone-in pork shoulder; 1 Cup BBQ Spice Rub; 1 1/2 Cups Cherry Coke

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
12 hrs
Total Time
12 hrs 30 mins
Servings
14
Calories
480 kcal
Course
Main Course
Cuisine
American

Cherry Coke Smoked Pork Shoulder

Dexter Sheppard

Report

Pork shoulder infused with Cherry Coke and covered in a BBQ rub then smoked low and slow to make flavorful and moist pulled pork.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

Cherry Wood Chunks
1 garlic bulb optional
1/2 of an Onion optional
1 10-12 lb bone-in pork shoulder
1 Cup BBQ Spice Rub
1 1/2 Cups Cherry Coke divided

Add to Shopping List

Instructions

Preheat your smoker to 225F. Add the wood chunks, then fill the water pan and add the garlic bulb and 1/2 onion.
Begin preparing your pork shoulder by injecting it with the Cherry Coke. I use about 1/2 cup of the soda and inject it about every 2-3" across the top of the meat. A good technique is to push the needle all the way in at a 45-degree angle, then back it out about 1/2 way and inject the liquid. (Some of the soda will run out of the top of the hole, this is normal).
Pour about another 1/2 cup of the soda all over the top of the pork shoulder. This will help the rub stick. Sprinkle on the BBQ spice rub and use your hands to make sure the entire piece of meat is covered.
Place the pork shoulder fat side down on your smoker's middle rack. Monitor its temperature and cook until it reaches 160F.
At that time, remove it from the smoker and place it in a pan that fits your smoker (I use this one). Pour another 1/2 cup of soda all over the top of the pork shoulder. Wrap the top in aluminum foil and place it back in the smoker.
Cook until the pork shoulder reaches 200-205F internally. Remove it from the smoker and allow it to rest for 20 minutes before shredding with a fork.