Cherry Cola Barbecue Pork
- 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 fresh cherries, pitted
- 2 (12-ounce) bottles cherry cola*
- ½ cup ketchup
- ¼ cup firmly packed light brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- Bakery hamburger buns, Pickled Red Onions (recipe follows), pickle slices, to serve
- 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 overnight.
- Preheat oven to 450°.
- In a large Dutch oven, place pork and cherries. Bake for 45 minutes. Reduce oven temperature to 325°. Add cola; cover with foil, and cut small vents in foil. Bake until fork-tender and a meat thermometer inserted in thickest portion registers 185°, about 2½ hours more. Remove from Dutch oven, and let stand for 15 minutes. Using 2 forks, shred pork, discarding fat and bones; reserve cooking liquid.
- In Dutch oven, 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.
Recipe by Southern Cast Iron at https://southerncastiron.com/cherry-cola-barbecue-pork/
3.5.3251