Hot and Fast Pulled Pork with Cherry Coke
Serves 20
15 mins prep
480 mins cook
120 mins resting
615 mins total
The best quick BBQ!
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Save $4 cashback on Tari Peruvian Rocoto Pepper Hot Sauce. Scan QR-code and claim coupon
Score the fat cap on the pork butt in a cross hatch fashion to allow flavor deep inside the meat. Place in container large enough to hold it and add pork butt. Place covered in fridge and marinade overnight.
Next day: Preheat smoker to 325F
Rub a thin layer of yellow mustard all over pork, and cover liberally with BBQ rub or seasoning. All it to sit on your prep area for 25-30 minutes to allow the rub to penetrate the meat, and the meat to start warming to ensure even fast cooking.
Place meat inside the smoker and cook with lid closed until it reaches 165F interneral. At this point, add the pork butt to an aluminum pan with about 1 inch of cherry coke covering the bottom of the pan. Seal well with foil and place back in smoker until it reaches 205F internal. This should be about 6-7 hours in total.
Remove from smoker and allow to rest in it's own juices, covered for about 2 hours. It'll be tempting, but don't unwrap it.
After the resting time, remove the bone, and shred the pork either by hand using heat proof gloves, or by using meat claws.
Serve on it's own, or as part of a sandwich with all your favorite BBQ fixings!
