A Dan-Good way to make a pork butt! This one is injected with cherry coke, hot sauce and beef broth, dry-rubbed, and then smoked on the Big Green Egg. That’s a whole lot of Dantastic flavor! This method will give you tender, fall-apart pork that’s a little sweet, a little spicy, and definitely smoky and savory. 10/10 recommend!
This butt was smoked on the Big Green egg with oak wood chunks and natural charcoal at about 250-275 degrees. We spritzed it every 90 minutes or so with the injection, and I did use a water pan. You could do this in an offset smoker, gas, electric, or vertical smoker as well, though! This boy smoked for about 7 hours, and then was wrapped in foil to finish cooking.
Ingredients
- 10 lb pork butt
- 12 oz cherry coke
- 12 oz beef broth
- 1 oz hot sauce
- 1 tbsp worcestershire sauce
- Dan-O’s Spicy Seasoning
- Salt
- Black pepper
- Brown sugar
- Paprika
- Vinegar coleslaw
- Sweet BBQ sauce
- Buns of choice
Preparation Instructions
- Mix together your cherry coke, beef broth, hot sauce, and Worcestershire. Add your pork butt to a large bowl. With a meat injector, inject the pork in several spots, adding up to 10 oz of liquid. Allow to sit for 1-2 hours.
- Make your BBQ rub by mixing together equal parts spicy Dan-O’s Seasoning and brown sugar. Salt and pepper to taste, and add in paprika until you get a nice reddish color.
- Remove and dry your pork butt, then coat it heavily on all sides in the rub, patting it down as you go.
- Set up your smoker for low and slow. Smoke your pork butt for 6-7 hours spritzing with the injection liquid every 60-90 minutes. Cook until it hits about 160 degrees, then wrap it in foil for the last few hours to finish cooking. Pull at 195 degrees.
- Allow pork to rest in the foil for 30 minutes before shredding. Shred pork in a large foil pan, and drizzle on more injection liquid. Add more dry rub or sweet BBQ sauce if desired.
- Make your sandwiches with a toasted bun, vinegar slaw, and sweet BBQ sauce.
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Man Dan, I don’t have a green egg, but have an Akorn. Followed the recipe with one exception. Used granulated honey instead of brown sugar in the rub. The final result was fabulous. Thank you for the recipe and the seasonings. They are all great.
What if I don’t have an injector, just a charcoal grill?
Then slap your rub on, and go cook outside. Be good to yourself, and good to others.