Smoked Pulled Pork Sandwich With Cherry Cola Barbecue Sauce

Smoked Pulled Pork Sandwich With Cherry Cola Barbecue Sauce (Rachel Johnson)

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


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)


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


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.