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!

Find it online: https://cheerwine.com/recipes/cheerwine-pulled-pork/