A flavorful and tender pork butt marinated and cooked with Coca-Cola.
1 boneless pork butt
4 bottles Mexican Coca-Cola
1 can cherry coca-cola
¼ cup kosher salt
¼ cup coarse black pepper
3 tbsp “Pinky Poppin Umami Rub” (optional)
Preheat your smoker to 275 degrees.
Take your pork butt and place it in a container large container that has a lid. Use as many Mexican Coca-Cola’s as it takes to make sure your pork shoulder is fully covered. Place the lid on the container and marinade for at least 6 hours but preferably 12 hours or overnight.
After your pork butt has marinated, remove it from the Coca-Cola and pat it dry.
Make a rub and combine ¼ cup kosher salt, ¼ cup coarse ground pepper and 3 tablespoons “Pinky Poppin Umami Rub”. Note: If the salt is fine and not kosher, it will be too salty. If the pepper is fine or powder, it will be too peppery.
Coat your pork butt in the rub. You don’t have to use it all. Just make sure it’s coated evenly and appropriately.
Place the pork butt on your smoker at 275 degrees. After about 6.5 hours, your bark should be set.
Place it in a foil or metal pan and pour ¾ can of cherry cola over the top. Cover it with foil and place it back on the smoker. When it probes like it’s tender as butter, usually around 200 degrees, it’s done. It took me an 1.5 hours to reach 200 degrees internal.
Remove it from the smoker, let it rest for at least an hour before you shred it and enjoy.