Smoked Pulled Pork with A Cherry Soda Glaze
What happens when you combine heavy hardwood smoke with a reduced, syrupy cherry soda glaze? You get the ultimate balance of sweet, savory, and smoky.
Forget everything you know about standard pulled pork—today, we’re taking a classic pork butt, smoking it low and slow, and finishing it with a sticky, sweet-and-tart cherry soda glaze that takes the bark and flavor to a whole new level.
Ingredients:
8-11 pound Pork Butt
BBQ Rub of your choice
2 cans Cherry Soda (I used Jolly Good)
Preheat smoker to 250 degrees. Trim pork butt if needed and score the fat cap 1/2” deep with a knife. Season generously on all sides with the BBQ Rub. Rest 20 minutes and then place in the smoker.
Smoke until the internal temperature reaches 165 degrees, about 8-10 hours. Spray some Cherry Soda over the Pork a few times to keep it moist while cooking.
Wrap the pork butt in butcher paper or place in a foil pan and cover with foil. Place back in the smoker until the internal temperature reaches 200-203 degrees. Remove from the smoker and rest while you make the reduction.
Pour the 2 cans of Cherry soda in a saucepan and place over medium heat. Reduce the soda until it is down to 1 cup. Shred the pork and drizzle with the cherry soda reduction. Serve and Enjoy!
Let's make this together! Watch the full video tutorial below.
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