Cherry Cola Burnt Ends

Ingredients:

For the Pork Shoulder Butt:

• 1 Swift Boneless Pork Shoulder Butt (approximately 4–6 lbs)
• Your favorite dry rub (optional, but recommended)
• Cherry cola BBQ sauce (recipe below)

For the Cherry Cola BBQ Sauce:

• 1 cup cherry cola
• 1/2 cup honey
• 1/2 cup BBQ sauce (your favorite brand)
• 1/4 cup brown sugar

For Braising:

• 1/4 cup brown sugar
• 1/4 cup unsalted butter (cubed)
• 1/4 cup cherry cola BBQ sauce (from the recipe below)

Cooking Instructions:

1. Prepare the Pork Shoulder Butt: Begin by trimming any excess fat from the pork shoulder, but leave a little bit to keep the meat moist during cooking. Apply your favorite dry rub generously all over the pork shoulder. Allow the meat to sit at room temperature for about 15–20 minutes so the rub can penetrate the meat.
2. Smoking the Pork Shoulder Butt: Preheat your smoker to 275°F. Add your choice of wood chips or chunks for smoking—applewood or hickory works wonderfully with pork. Place the pork shoulder directly on the smoker, fat side up. Smoke for 2 hours, spritzing every 30 minutes with a mixture of water or apple juice (this keeps the meat moist and adds flavor). Use a spray bottle to apply the spritz lightly.
3. Prepare the Cherry Cola BBQ Sauce: While the pork is smoking, prepare the cherry cola BBQ sauce. In a medium saucepan, combine:
   • 1 cup cherry cola
   • 1/2 cup honey
   • 1/2 cup BBQ sauce
   • 1/4 cup brown sugar
4. Bring the mixture to a simmer over medium heat and cook for about 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Once done, remove from heat and set aside.
5. Braise the Pork Shoulder Butt: After 2 hours of smoking, remove the pork shoulder from the smoker and place it in a foil tray (this helps to trap moisture and braise the pork). Pour the cherry cola BBQ sauce over the pork shoulder, ensuring it’s evenly coated. Add 1/4 cup brown sugar and 1/4 cup cubed unsalted butter to the tray. Cover the foil tray tightly with aluminum foil and return it to the smoker. Braise for an additional 1 hour, or until the pork is fall-apart tender and easily shreds with a fork.
6. Finish the Pork Shoulder Butt: Once the pork shoulder is tender, remove it from the smoker and let it rest for 10–15 minutes before shredding. This will allow the juices to redistribute. Shred the pork using two forks and mix with the braising liquid in the tray to keep it juicy. Serve the shredded pork on buns, over rice, or with your favorite sides. Drizzle extra cherry cola BBQ sauce on top for added flavor.

Glaze Instructions:

1. Combine all ingredients in a medium saucepan over medium heat.
2. Stir occasionally and bring to a simmer. Let it reduce for 15–20 minutes until it thickens slightly. Once done, set aside for braising or glazing.