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Cheerwine Pulled Pork Recipe


Check out this recipe we came across combining two of North Carolina’s favorites: Cheerwine & Pulled Pork!





Cheerwine Pulled Pork Ingredients:

5 lbs. Boston (pork) Butt

Plain Hamburger buns – or – King’s Hawaiian Sandwich Rolls

2 Cups Cheerwine® Soft Drink

Cackalacky® Cheerwine® Sweet Sauce



Cut up the pork. I chose to cut up my pork beforehand just to remove some of the larger edges of fat plus I have a smaller crockput which didn’t fit the meat. You can put it in the SLOW cooker bone and all since once finished it will slide right off. But if you’re like me and have a small slow cooker, well cutting it up may be your only options!

Add 2 cups of Cheerwine® and pour it over the meat. The soda breaks down the fibers of the meat and adding the Cheerwine® gave it a slightly cherry sweet taste. (I added more a few hours in just to refresh taste.)

Slow cook for 8 hours on low or 4 hours on high. No need to stir unless you just feel like it or want to spy on it once the smell starts taking over your house.

Drain some of the fat and add the Cheerine® Sweet Sauce. If you remove too much fat the pork will become too dry so just remove what’s obvious. I added about 1/2 of the jar since I put the sauce on the finished meat as well. Just eyeball it until it has a good amount of flavor for your liking.

Pile meat high, add sweet sauce, stuff your face.

We had ours on buns however it was mentioned to try the King’s Hawaiian rolls. I think the sweetness would have been the perfect combination so next time we try this recipe we’re definitely going that route!




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