Ask any Carolinian and they will tell you BBQ and Cheerwine are made for each other. Well, our friend and recipe creator WinstonSalem_NC_BBQ put this to the test and we can’t wait to eat it!
Ingredients
- Two 12 ounce bottles or cans of Cheerwine
- 1 cup brown sugar
- 2 cups ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon coarse black pepper
- 1 teaspoon crushed red pepper
- 1 tablespoon beef bbq rub
- One pork butt
Instructions
- Smoke your pork butt low and slow overnight at 225ºF. Once it reaches an internal temperature of 165º, remove and place in a foil pan. Pour on one 12 ounce bottle of Cheerwine to the pan and continue smoking until the pork reaches an internal temperature of 203ºF
- While your pork is cooking, in a saucepan add all remaining ingredients and bring to a boil. Simmer for about 30 minutes to thicken and then let it cool.
- When pork is done, shred and either combine with sauce or serve with sauce drizzled over meat as desired. Enjoy!
