Directions

1. An hour before you plan to smoke, place the pork shoulder on a rimmed baking sheet lined with foil or butcher’s paper. Use a paring knife to make several small, ½-inch deep incisions on all sides of the pork. Generously season the shoulder with Cherry Cola BBQ Rub, and use your hands to evenly coat the entire surface. Set aside to marinate at room temperature while you prepare the grill.

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire.

3. When the coals are glowing red and covered with a fine gray ash, use tongs to remove the cooking grate and place a drip pan with 1 inch of warm water on the side with no coals, and add a few wood chunks. Carefully wipe the grill grates, then carefully wipe with a lightly oiled towel again.

4. When the fire begins to produce a steady stream of smoke, place the pork over indirect heat, close the grill, vent the grill for smoking, and smoke for 6-8 hours, until an instant-read thermometer inserted into the center of the roast reads 200°F. Add additional coals or wood chunks as needed to maintain a steady temperature of 250°F -275°F.

5. Remove the pork from the heat and allow it to rest in a baking dish (to capture its juices) for at least 15 minutes, or up to 30 minutes before serving. To serve, remove the bone and use tongs and a fork to shred the pork into large chunks. (For a finer texture, transfer the meat to a cutting board and chop it with a knife.) Drizzle the pork with any juices that are collected in the dish, and serve with vinegar or barbecue sauce, if you like.