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Lone Star Grillz “Cherry Cola Pulled Pork”

Everybody has their favorite pulled pork recipe, but every now and then it's fun to change things up without making it complicated. This Cherry Cola Pulled Pork starts with a classic low-and-slow smoke, then finishes in a warm cherry cola braising liquid that adds just a hint of sweetness and helps create incredibly juicy, flavorful pork. It's an easy recipe with familiar ingredients that delivers outstanding results every time!

Cooker we used in this recipe and video: Lone Star Grillz “El Fuego Trio” in Pellet Mode

***Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination. 

Recipe and Ingredients: 

  • Pork Shoulder (bone-in is best)

  • LSG Texas Bold Rub or your favorite Pork Rub

  • Mustard (as binder)

  • 1 cup Cherry Cola (your favorite Brand)

  • ¼ cup Apple Cider Vinegar

  • 3 tablespoons Butter

  • 2 tablespoons Brown Sugar

  • Serve with Buns, Tortillas, Baked Potatoes etc. 

DIRECTIONS:

ALWAYS START BY WASHING YOUR HANDS PRIOR TO PREPARING ANY FOOD FOR FOOD SAFETY.

  1. Unpackage Pork, use a sharp knife to trim if needed and make cross hatch marks on the fat side (this helps prevent the pork from buckling during the cook while it renders and helps flavor penetrate the meat).

  2. Use Mustard as a binder, then generously season the Pork on all sides, then allow it sit while you preheat your smoker to 250 degrees Fahrenheit.

  3. Make Braising liquid by combining cherry cola, apple cider vinegar, butter, brown sugar, and 1 tbsp. of Rub in a small pot, then get it over medium heat for 3 minutes or so while stirring and combining. Then set aside until use. 

  4. Once your smoker is fully preheated, place the Pork on the indirect side (or over the pellet side if you’re using El Fuego Trio) then close the lid and begin smoking.

  5. After several hours (5-8 usually) check the bark on the pork, if it is fully set (it doesn’t move when you touch it) and the pork has good color, move the pork to a foil pan, add braising liquid to the pan (not directly poured onto the pork as this will effect bark), then cover the pan with foil and get the pork back onto the smoker to finish tenderizing. 

  6. Once the pork is fully tender a couple hours later (usually when it hits 203-206 degrees Fahrenheit), remove it and rest it for 60-90 minutes, still covered in foil.

  7. Shred it and serve it up how you like it!

Recipe By: Derek Perry

 

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