Prepare to unlock the ultimate secret to mouth-wateringly tender and exceptionally flavorful smoked pulled pork! This isn’t just another BBQ recipe; it’s a game-changer that leverages the unexpected magic of Cherry Coke. By injecting the pork shoulder with this beloved soda, we infuse the meat with a unique sweetness and an incredible level of moisture, resulting in a juicy, fall-apart texture that will make your taste buds sing. Paired with a robust homemade BBQ rub, this Cherry Coke smoked pork shoulder promises a culinary experience unlike any other.

Every summer, as the days grow long and the temperatures rise, my smoker becomes a cherished centerpiece for family gatherings and backyard cookouts. Smoking pork shoulder is not only an incredibly rewarding culinary endeavor but also a surprisingly economical way to feed a crowd. This inexpensive cut transforms into a luxurious feast when cooked low and slow, offering endless versatility for serving. From classic pulled pork sandwiches piled high with creamy coleslaw to savory tacos, nachos, or even just enjoyed on its own, smoked pork shoulder is a dish that never fails to impress. This particular Cherry Coke infusion elevates the experience, ensuring every bite is bursting with flavor and unparalleled juiciness.

Forget dry, bland pulled pork! The unique combination of the sweet, effervescent Cherry Coke and a carefully crafted blend of spices creates a symphony of flavors that penetrates deep into the meat. The sugar in the soda caramelizes beautifully during the smoking process, contributing to a rich, dark bark, while the carbonation helps tenderize the fibers from the inside out. This recipe is designed to guide you through each step, from selecting the perfect cut of pork to the final shred, ensuring your Cherry Coke smoked pulled pork becomes an instant legendary dish in your culinary repertoire.

Ingredients for Unforgettable Pulled Pork

Crafting the perfect Cherry Coke smoked pulled pork begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the desired depth of flavor and tender texture.

• Pork Shoulder: For this recipe, aim for a bone-in pork shoulder weighing around 10-12 pounds. The bone helps distribute heat evenly and adds extra flavor to the meat. When selecting your pork shoulder (also known as Boston butt or picnic roast), look for one with a good fat cap on one side. This fat cap will render down during the long smoking process, self-basting the meat and contributing immensely to its juiciness and flavor. A larger cut is ideal for extended smoking times, allowing more time for flavors to meld and collagen to break down into gelatin.
• Cherry Coke: You’ll need approximately 1.5 cups of Cherry Coke, which will be divided for injection and basting. The unique caramel and cherry notes of Cherry Coke penetrate the meat, providing a subtle sweetness and an incredible moistness that other liquids simply can’t replicate. The carbonation also acts as a tenderizer. While Cherry Coke is highly recommended for its specific flavor profile, you can experiment with other sodas like regular Coca-Cola, Dr. Pepper, or root beer if you prefer a different sweetness or are looking for a slight variation. Just be aware that each soda will impart a distinct flavor.
• Homemade BBQ Spice Rub: A truly exceptional pulled pork demands an equally exceptional rub. I highly recommend using a homemade BBQ Spice Rub for this recipe. A homemade rub allows you to control the balance of sweet, savory, and spicy notes, ensuring it perfectly complements the Cherry Coke infusion. Store-bought rubs can be convenient, but often contain excessive salt or artificial ingredients. Crafting your own rub with fresh spices like paprika, brown sugar, garlic powder, onion powder, chili powder, and a touch of cayenne pepper will elevate your pulled pork to professional levels.
• Onion & Garlic Bulb (optional): For an added layer of aromatic depth, I like to place a halved onion and a garlic bulb (cut in half horizontally) in the water pan of the smoker. As the smoke and moisture circulate, these aromatics release subtle flavors that are absorbed by the meat, enhancing the overall profile without overpowering the main ingredients. While optional, this simple addition provides a nuanced background note that truly makes a difference.

Essential Materials & Tools for Smoking Success

Smoking a pork shoulder requires a few specialized tools to ensure a smooth and successful process. Having the right equipment makes a significant difference in achieving perfectly tender and flavorful results.

• Smoker: The heart of this recipe is, of course, a reliable smoker. I personally use this electric model, which offers consistent temperature control and ease of use. Whether you use an electric, charcoal, pellet, or propane smoker, the key is its ability to maintain a consistent low temperature (around 225°F) for an extended period. Understanding your smoker’s nuances is crucial for success. Make sure it’s clean and ready before you begin.
• Meat Injector: This tool is absolutely non-negotiable for our Cherry Coke pulled pork. It allows you to introduce the soda deep into the meat, ensuring every fiber is infused with flavor and moisture. I highly recommend investing in a good quality injector, like this one, which features durable construction and multiple needles for different liquids. A sturdy injector prevents clogging and ensures effective distribution of the marinade.
• Smoking Wood: The type of wood you choose significantly impacts the final flavor of your smoked pork. For this Cherry Coke recipe, I prefer fruitwoods like cherrywood or applewood. These woods impart a mild, sweet, and fruity smoke that perfectly complements the sweetness of the Cherry Coke and the spice rub. Wood chunks are generally preferred over chips for longer smokes, as they burn slower and produce a more consistent smoke. If using chips, you’ll need to replenish them more frequently.
• Disposable Pan & Heavy-Duty Aluminum Foil: Towards the latter half of the smoking process, you’ll need to wrap the pork shoulder to help it power through the “stall” (a phase where the meat’s temperature plateaus). A sturdy disposable aluminum pan (this one fits well in many smokers) is perfect for containing the pork and its juices. Heavy-duty aluminum foil is essential for a tight seal when wrapping, preventing moisture loss and speeding up the cooking process once wrapped.
• Meat Thermometer: This is arguably the most critical tool for smoking any large cut of meat. A reliable meat thermometer is indispensable for monitoring the internal temperature of your pork, ensuring it cooks safely and reaches the perfect tenderness. I often use this Weber iGrill, which connects to your smartphone via Wi-Fi, allowing you to monitor both the smoker’s ambient temperature and the meat’s internal temperature remotely. It can send alerts if temperatures fluctuate too much or when your meat hits target temperatures. A simpler, yet effective, alternative is this simple probe thermometer, which still provides accurate readings. Never rely solely on cooking time; always trust your thermometer for perfect results.

3. Inject the Pork Shoulder with Cherry Coke

Now for the star of the show: injecting the pork. This step is crucial for infusing flavor and moisture deep into the meat. Using your meat injector, draw about half a cup of Cherry Coke. Systematically inject the soda into the pork shoulder, aiming for injections approximately every 2-3 inches across the top and sides of the meat. A good technique is to insert the needle at a 45-degree angle, pushing it almost all the way in, then slowly pulling it out about halfway while steadily depressing the plunger to release the soda. It’s completely normal for some soda to seep back out of the injection holes; simply wipe it away or spread it over the surface.

4. Baste with Cherry Coke and Apply the Rub

Once injected, pour another small amount (about a quarter cup) of Cherry Coke over the entire surface of the pork shoulder. This acts as a binder, helping your homemade BBQ spice rub adhere perfectly to the meat, creating a robust, flavorful crust (or “bark”) during smoking. Don’t skip this step!

Generously sprinkle your BBQ spice rub all over the pork shoulder, ensuring every inch is covered. Use your hands to gently pat and massage the rub into the meat. Don’t be shy; a thick, even coating of rub is essential for developing that desirable, delicious bark.

5. Begin the Smoking Process (Phase 1)

Carefully place the prepared pork shoulder, fat side down (if applicable), directly onto the middle rack or grate of your preheated smoker. Positioning it centrally ensures even exposure to heat and smoke. Immediately insert the probe of your meat thermometer into the thickest part of the meat, avoiding the bone. This will allow you to accurately monitor the internal temperature from the very beginning of the smoke. Close the smoker lid and resist the urge to peek! Maintaining a consistent temperature is crucial for the first few hours.

Allow the pork to smoke until its internal temperature reaches approximately 160-165°F (71-74°C). This initial phase, often referred to as the “bark building” stage, typically takes about 5-6 hours, though every piece of meat cooks differently. During this time, the smoke will penetrate the meat, and the rub will combine with the rendered fat to form a beautiful, dark, and flavorful crust.

6. The “Stall” and the Wrap (Phase 2)

Once your pork shoulder reaches 160-165°F, it’s time to address the infamous “stall.” This is when the internal temperature of the meat temporarily plateaus, often for several hours, due to evaporative cooling. To push through the stall and keep the meat incredibly moist, remove the pork shoulder from the smoker and carefully place it into a disposable aluminum pan. Pour the remaining Cherry Coke (about 1/2 cup) over the top of the pork. This liquid will create a steamy environment inside the wrap, further tenderizing the meat and infusing it with flavor.

Tightly wrap the entire pan with heavy-duty aluminum foil, creating a sealed pouch. The goal is to trap all the moisture and heat. Place the wrapped pan back into the smoker. This technique, often called the “Texas Crutch,” significantly speeds up the cooking process and ensures a supremely juicy final product.

7. Final Cook, Rest, and Shred

Continue cooking the wrapped pork shoulder in the smoker until it reaches a final internal temperature of 200-205°F (93-96°C). While pork is technically cooked through at 190°F, reaching 200-205°F is essential for achieving that characteristic “fall-apart” tenderness required for pulled pork. At this temperature, the collagen within the meat has fully broken down into gelatin, resulting in an incredibly succulent and shreddable texture. This second phase of cooking, after wrapping, will typically take another 5-6 hours, but always rely on your meat thermometer. The total cooking time for a 10-12lb pork shoulder can range from 10 to 14 hours, depending on various factors like meat size, smoker stability, and external weather conditions.

Once the target temperature is reached, remove the pan from the smoker. Resist the urge to immediately shred! It is absolutely crucial to allow the pork shoulder to rest, still wrapped in its foil, for at least 20-30 minutes (or even longer, up to an hour, wrapped in a towel in a cooler). This resting period allows the juices to redistribute throughout the meat, ensuring maximum moisture and flavor in every strand. Skipping this step will result in a drier product.

After resting, carefully unwrap the pork shoulder. The bone should pull out cleanly with minimal effort. Using two forks or a pair of bear claws, begin to shred the meat directly in the pan, allowing it to soak up all the delicious pan juices. Discard any large pieces of rendered fat or gristle. Your Cherry Coke smoked pulled pork is now ready to be served and enjoyed!

Tips for the Best Cherry Coke Smoked Pulled Pork

• Don’t Trim Too Much Fat: While a thick fat cap can be daunting, don’t trim it all off. The fat renders down, moistening the meat and contributing to the amazing bark. Trim only excessively thick pieces.
• Moisture is Key: The Cherry Coke injection and the wrap are crucial for maintaining moisture. Don’t skip these steps, especially the wrap through the “stall.”
• Trust Your Thermometer: Cooking times are always estimates. The only way to know if your pork is done and tender is by checking the internal temperature with a reliable thermometer.
• Resting is Non-Negotiable: After hours of cooking, it’s tempting to dive right in, but resting the meat is vital for juice redistribution. A good rest ensures your pulled pork is as juicy as possible.
• Experiment with Wood: While cherrywood is recommended, feel free to try other fruitwoods like apple or pecan for a slightly different smoke profile.
• Leftovers: Leftover pulled pork freezes beautifully. Portion it into freezer-safe bags or containers with a little extra liquid from the pan for future enjoyment. Thaw and reheat gently.

Delicious Sides to Serve with Smoked Pork Shoulder