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 Butter
- 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!
- Remove the pork butt from the plastic wrap & pat dry using a paper towel.
- *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.
- 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.
- Inject the pork butt using the Char-Griller Marinade Injector with the Coca-Cola. Inject on the top & sides of the pork butts.
- 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.
- Add generous coating of favorite BBQ rub on all sides of the pork butts.
- Ready For Smoking!
- Fire up the Gravity 980 to 225° with a Char-Griller Grease Liner Cup filled with water for moisture.
- Place the pork butts in the smoker.
- 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.
- 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.
- Smoke until internal the temperature reaches 175°. Monitoring the temperature is super easy with the Gravity 980 meat probe.
- Wrap in foil a deep aluminum foil pan. Add Cherry Coca-Cola, Cherry Broth Mixture, BBQ rub, butter & BBQ sauce to taste.
- Place back on the smoker and cook until the pork butt reaches internal temperature of 199° then remove from the smoker.
- 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.
- After resting remove the towel/blanket & foil.
- Remove the bones and hand shred the meat.
- Make delicious pulled pork sandwiches, endless pulled pork dishes and enjoy!