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Cherry Coke Pork Butts

Prep Time: 20 Min | Cook Time: 12 Hrs


  • 1
    Pork butts: Two 10 Pounders
  • 2
    Cherry Coca-Cola: 67.7 oz
  • 3
    Char-Griller Marinade Injector
  • 4
  • 5
    BBQ Sauce
  • 6
    Favorite BBQ Rub: Used a Homemade Cherry House Blend Rub
  • 7
    Valentina Hot Sauce: Binder

Add some fun to your next pork butt cook by adding Cherry Coke! This recipe makes for delicious pulled pork sandwiches!


Prep Directions

  1. Remove the pork butt from the plastic wrap & pat dry using a paper towel.
  2. *Tip: I dig through all the pork butts in the store looking for the one with a full fat cap. This helps the meat while it’s smoking for a long period of time.
  3. Trim excess fat that is loose & easily pull up & score the fat cap 1/8 to 1/4 inch deep on a diagonal angle. Should be spaced out 1/2 to 1inch apart. The scoring method allows the rubs & smoke to penetrate into the pork butt.
  4. Inject the pork butt using the Char-Griller Marinade Injector with the Coca-Cola. Inject on the top & sides of the pork butts.
  5. Add coating of the hot sauce using a basting brush all over the pork butt. This allows the rub to stick to the pork butt.
  6. Add generous coating of favorite BBQ rub on all sides of the pork butts.
  7. Ready For Smoking!

Cooking Directions

  1. Fire up the Gravity 980 to 225° with a Char-Griller Grease Liner Cup filled with water for moisture.
  2. Place the pork butts in the smoker.
  3. Maintain a 225° temperature throughout the cook, and the Gravity 980 makes so simple and easy. I used lump charcoal for the heat and mesquite wood chunks for the smoke.
  4. Spritz with Cherry Coca-Cola every time you check in on the pork butt. Spritzing adds moisture, flavor, and prevents the pork butt from drying out & helps create nice bark.
  5. Smoke until internal the temperature reaches 175°. Monitoring the temperature is super easy with the Gravity 980 meat probe.
  6. Wrap in foil a deep aluminum foil pan. Add Cherry Coca-Cola, Cherry Broth Mixture, BBQ rub, butter & BBQ sauce to taste.
  7. Place back on the smoker and cook until the pork butt reaches internal temperature of 199° then remove from the smoker.
  8. Wrap pork butt in a large blanket or towel and place in a cooler or just set to the side for a minimum of 1-2 hours for resting. This allows the meat to cool down and stop cooking and is a major key of the process.
  9. After resting remove the towel/blanket & foil.
  10. Remove the bones and hand shred the meat.
  11. Make delicious pulled pork sandwiches, endless pulled pork dishes and enjoy!

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