Recipes

Rachel Johnson, www.stupidgoodrachel.com

Smoked Pulled Pork Sandwich With Cherry Cola Barbecue Sauce

Give your homemade barbecue sandwiches a little extra zing with the addition of cherry soda.

If you don't have a smoker, you can roast the pork at 275°F for 5 1/2 hours or until the pork internally registers 180°F.

MAKES: 10-12 servings

TOTAL TIME: 6-7 hours

PULLED PORK SANDWICHES:

1 (5-pound) boneless pork butt

Coarse salt and freshly ground black pepper

Cherry Cola Barbecue Sauce (see recipe below)

8 hamburger buns of choice

Chopped Cabbage Coleslaw, for serving (optional)

Pickles, for serving (optional)

CHERRY COLA BARBECUE SAUCE:

1 cup barbecue sauce of choice

1 can (12 ounces) cherry cola

1/4 cup cherry preserves

1 teaspoon kosher salt

1 teaspoon garlic powder

1/2 teaspoon ground ginger

1/2 teaspoon ground mustard

2 teaspoons hot sauce

PREPARATION:

1. Prepare charcoal grill as a smoker: Add a layer of presoaked wood chips over coals; close lid. Place a pan of water on grill rack to steam; keep meat moist as it smokes. Bring smoker to 200°F (be sure to keep it no higher than 210°F throughout the cooking process). Open and close vents to control heat, as necessary.

2. Season pork generously with salt and pepper. Set into a disposable aluminum baking pan; cover with aluminum foil.

3. To make sauce (see list below center): Whisk all Cherry Cola Barbecue Sauce ingredients together in a small sauce pan; bring to a simmer over medium-low heat. Cover; cook 30 minutes, stirring occasionally, until the sauce is slightly thickened.

4. Smoke pork 1 hour. Brush pork with Cherry Cola Barbecue sauce on all sides. Continue to smoke and sauce every hour for up to 3 hours more.

5. Transfer pork to a 275°F oven; roast 3 hours or until pork becomes fork-tender and registers 180°F.

6. Let pork rest outside of oven until cool enough to handle. Shred meat into 1-inch pieces; toss with 1 cup barbecue sauce.

7. Serve shredded pork on buns with pickles (optional)and more sauce on the side.

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