Right then, this one’s a proper crowd-pleaser – especially if you’ve got little mouths to feed and don’t want to blow their heads off with spice. We’re talking about a big ol’ Boston butt, rubbed up with brown sugar and sweet spices, smoked over cherry wood for that fruity hit, then wrapped in foil with a splash of Cherry Coke for a sticky, tender finish. No gimmicks – just solid technique, big flavour, and an easy clean-up.
The Bradley Raven keeps things simple – set your bisquettes, press go, and let the magic happen. Once it’s all pulled and juicy, a shake of Lawry’s seasoned salt takes it to the next level. Serve it in soft white rolls, brioche buns, or straight out the tray if you’re that way inclined.
Sweet, smoky, melt-in-the-mouth pork that even the fussy eaters will love.
Cherry Cola Pulled Pork
Ingredients
For the Pork & Rub:
For the Wrap:
To Finish & Serve:
Instructions
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Trim & Rub (The Day Before):
Start by trimming the Boston butt – get rid of any big chunks of hard fat but leave a nice ½ cm fat cap. Score the fat in a diamond pattern – this helps the rub get in and makes for better bark. Slather the whole thing in mustard or neutral oil. Mix your rub ingredients and get it packed on thick. Press it into every nook and cranny. Set the pork on a rack over a tray and bang it in the fridge overnight, uncovered – this dries out the surface and helps form that glorious bark during the smoke.
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Fire Up the Bradley (Cook Day – Morning):
Take the pork out of the fridge about an hour before cooking so it’s not fridge-cold. Preheat your Bradley Raven smoker to 107°C (225°F). Load up 8 cherry wood bisquettes and set your smoke timer for 4 hours, with a bisquette dropping every 30 mins.
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Smoke Time (7:00–7:30am):
Place the pork in the centre rack of your smoker, fat side up. Insert your meat probe so you can track internal temps without faffing. Let it roll. Optional: start spritzing from hour 2 with a light mist of apple juice or Cherry Coke diluted with a bit of water to keep things juicy and help bark development.
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Wrap in Cherry Coke (Around Noon):
Once the pork hits 71°C (160°F), take it out and wrap it tightly in foil with 175ml Cherry Coke poured in. Double wrap if needed to prevent leaks. This bit's all about steaming and softening the pork until it falls apart.
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Finish the Cook (Around 5:00pm):
Continue cooking the wrapped pork until the internal temp hits 95°C (203°F). This is your money number – it’s where all the connective tissues melt and the pork gets ultra tender.
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Rest Like a Champ:
Once done, keep it wrapped and rest it for at least an hour in a warm oven or cooler. This lets everything relax and reabsorb those juices.
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Pull & Serve:
Unwrap it carefully and save the juices. Shred the pork – the bone should just slide out clean. Pour the juices back over and toss to coat. Sprinkle in Lawry’s Seasoned Salt to taste and give it a final mix. Load up soft rolls, add slaw or pickles if you're feeling fancy, and dig in.
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Equipment
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Note
For a deeper bark, avoid spritzing and let the smoker do its thing.
Don’t skip the rest – it’s what makes the pork juicy and easy to pull.
Leftovers? Add to wraps, pizzas, or toss into mac and cheese.
Hot Hold: Keep wrapped in a 60–70°C oven until guests are ready – less stress, more BBQ.
