Smoked Pork Butt with Cherry Cola Rub

Name: Smoked Pork Butt with Cherry Cola Rub
Prep time: 10 min
Total time: 10 min
Yield: 6-8
Ingredients: One bone-in Boston butt pork shoulder (4 ½ to 6 pounds); Cherry Cola BBQ Rub; Vinegar (white or a red fruit vinegar), optional; Smoked Cherry BBQ Sauce, for serving (optional)

Two ingredients–plus time and a wood-infused fire–are all you need to smoke this show-stealing shoulder to juicy perfection. Tart cherry powder, real cola flavor and our favorite spices truly summon the retro goodness of Cherry Cola bbq rub. You’ll delight in how the blend enhances anything you want to barbecue–without overpowering the inherent flavor of the meat.

Smoked Pork Butt with Cherry Cola Rub

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Servings

6-8

Prep Time

10 minutes

Cook Time

6-8 hours

The classic way to serve pulled pork is on a squishy white bun with a pile of coleslaw–that approach works perfectly here. But the tender, flavorful meat is also delicious on its own (a lot of it will likely disappear at the cutting board), or in charred flour or corn tortillas. Finish the pork with a splash of vinegar (a fruit vinegar would be nice here), hot sauce, or barbecue sauce as you please.

Ingredients

One bone-in Boston butt pork shoulder (4 ½ to 6 pounds)
Cherry Cola BBQ Rub
Vinegar (white or a red fruit vinegar), optional
Smoked Cherry BBQ Sauce, for serving (optional)

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Directions

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