Cherry Cola Smoked Pulled Pork
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After much anticipation, we finally fired up the Traeger to smoke a pork shoulder we’d been saving—and it did not disappoint. I had picked up a bottle of Kinder’s Cherry Cola seasoning specifically for this recipe, and let me just say, it delivered big flavor. The smoky-sweet crust, subtle cherry notes, and tender, pull-apart texture made this smoked pulled pork a huge hit with the whole family.
This savory-sweet cherry cola seasoning blend brings together rich brown sugar for caramelized depth, bold garlic for a punch of flavor, dark molasses to add a hint of smoky sweetness, and warm paprika for a gentle kick and vibrant color. Together, these ingredients create a delicious rub that beautifully enhances the pork as it smokes low and slow. It’s a flavor combo that strikes just the right balance between sweet, savory, and a touch of spice.
While the process does require a little attention here and there, it’s surprisingly simple overall. Once you’ve got the basics down, it’s easy to swap in your favorite rubs or flavor profiles to suit your tastes. Meat Church’s Honey Hog seasoning, which would add a savory-sweet twist that’s just as mouthwatering. This is one of my go-to seasonings with pork.
When it came time to serve, I styled it like our favorite local BBQ joint. I piled the pork high on a quarter sheet pan, then added coleslaw and creamy garlic mashed potatoes, each tucked into deli containers on the side. A fluffy biscuit rounded it out, but a soft dinner roll or wedge of cornbread would’ve been equally delicious. It was the kind of comfort meal that feels both homemade and restaurant-worthy—the best of both worlds.
Ingredients for Smoked Cherry Cola Pulled Pork
- BONLESS PORK SHOULDER (OR PORK BUTT)
- YELLOW MUSTARD
- KINDER’S CHERRY COLA SEASONING MIX
- APPLE JUICE
- BBQ SAUCE
Instructions for Cherry Cola Smoked Pulled Pork
To start, place your pork shoulder on a cutting board or tray. Brush one side with half of the mustard, then sprinkle generously with half of your chosen seasoning—I used Kinder’s Cherry Cola rub, but feel free to make it your own! Carefully transfer the pork, seasoned side down, into a half-size aluminum pan. Then brush the top with the remaining mustard and finish with the rest of the seasoning.
Preheat your pellet smoker to 225°F. Once it’s hot, place the pan with the pork directly onto the smoker grates. Let it cook uncovered for 2 hours to start forming that delicious bark.
After two hours, add ¼ cup of apple juice to the bottom of the pan to enhance the flavor and add moisture. Keep the rest of the apple juice handy—you’ll be using it to baste the pork throughout the cook. Brush the pork with the juice and continue smoking for another hour. Then, baste again and cook for an additional hour.
At this point, check the internal temperature. Once it reaches 160°F, brush with the remaining apple juice, cover the pan tightly with foil, and increase the smoker temperature to 250°F.
Continue cooking for an additional 3 to 4 hours, until the pork reaches an internal temperature of 195°F. If you prefer ultra-tender, fall-apart pulled pork, go ahead and take it up to 205°F.
Once the pork hits your desired temp, remove the pan from the smoker and let it rest—covered—for 10 minutes, then uncover and allow it to sit another 5 minutes. This helps the juices settle and makes shredding a breeze. Pull the pork apart with forks (meat claws or your hands if you’re feeling bold!) and serve the shredded meat with your favorite barbecue sauce on the side.
Frequently Asked Questions
Can I use a different seasoning rub?
Absolutely! While the cherry cola rub adds a unique flavor, this method works well with any favorite BBQ rub—like a honey-based blend or a classic sweet and smoky mix.
How long does it take to smoke the pork?
Plan for about 6–8 hours total, depending on the size of your roast and your smoker’s consistency. The key is to cook to temperature, not time—aim for an internal temp of 195–205°F for shreddable pork.
Why do I need to rest the pork after smoking?
Resting allows the juices to redistribute, making the pork more tender and easier to shred. Cover it and let it sit for at least 10–15 minutes before pulling.
Can I make this ahead of time?
Yes! Pulled pork reheats beautifully. Store it in the fridge with some of the cooking juices to keep it moist, and reheat gently before serving.
What should I serve with it?
Classic sides like coleslaw, garlic mashed potatoes, baked beans, or cornbread are all great options. You can also serve it as pork sandwiches on buns with BBQ sauce or use it in tacos, nachos, or sliders.
FOR MORE RECIPES LIKE THIS, TRY:
Cherry Cola Smoked Pulled Pork
Real Mom Kitchen
Ingredients
- 4 lb boneless pork shoulder
- 2 Tbsp yellow mustard
- ¼ cup Kinder’s Cherry Cola seasooning
- ¾ cup apple juice
- BBQ sauce
Instructions
- Brush one side of the pork with half the mustard followed by half the seasoning. Place the prok seasoned side down into a half sized aluminum pan. Brush the mustard on the other half of the pork and season with the remaining seasoning.
- Prep your pellet smoker for 225 degrees. Once preheated place the pan with the pork on the smoker. Cook for 2 hours.
- After 2 hours, pour 1/4 cup of the juice into the bottom of the smoker. The rest of the apple juice will be used to brush on the roast through the cooking process. Brush the pork with apple juice, and cook for another hour. Once the time is up, brush the pork again with the apple juice and cook for another hour.
- Now check the temperature of the pork, once it reaches 160, brush with the reamaining apple juice and cover with foil. Turn the smoker up to 250 degrees.
- Cook until the internal temperature reaches 195 degrees. This will take another 3-4 hours. Cook to 205 degrees if you prefer a softer pork.
- Once the pork reaches the desired teperature, remove the pork from the smoker and let sit covered for 10 minutes. Uncover and allow to sit for 5 more minutes. Then shred and serve with bbq sauce on the side.
