Cherry Cola Barbecue Pork
Serves: 8 to 10 servings
 
Ingredients
  • 1 tablespoon kosher salt
  • 1 tablespoon chili powder
  • 1½ teaspoons garlic powder
  • ¾ teaspoon ground black pepper
  • ½ teaspoon ground coriander
  • 1 (5-pound) pork shoulder or Boston butt
  • 2 cups pitted fresh or thawed frozen cherries
  • 2 (12-ounce) bottles cherry cola*
  • ½ cup ketchup
  • ¼ cup firmly packed light brown sugar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • Hamburger buns, Pickled Red Onions (recipe follows), and pickle slices, to serve
Instructions
  1. In a small bowl, stir together salt, chili powder, garlic powder, pepper, and coriander. Season pork with spice mixture. Cover and refrigerate for at least 1 hour or up to overnight.
  2. Preheat oven to 450°.
  3. In a large Dutch oven, place pork and cherries.
  4. Bake for 45 minutes. Reduce oven temperature to 325°. Add cola to pot; cover with foil, and cut small vents in foil. Bake until pork is fork-tender and an instant-read thermometer inserted in thickest portion of pork registers 185°, about 2½ hours more. Remove pork from pot, and let stand for 15 minutes. Using 2 forks, shred pork, discarding fat and bones; reserve cooking liquid.
  5. In pot, bring cooking liquid, ketchup, brown sugar, Worcestershire, and mustard to a boil over high heat. Cook, stirring occasionally, until thickened, about 20 minutes. Add pork to sauce, tossing to coat. Serve on buns with Pickled Red Onions and pickle slices.
Notes
*We used Cheerwine.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/cherry-cola-barbecue-pork-recipe/