Preparation: Season the Pork

1. Pat the pork shoulder dry with kitchen paper.

2. Rub lightly with olive oil, then coat generously with Cherry Force seasoning, pressing the seasoning firmly into the meat.

3. Allow the pork to sit for 20–30 minutes while the BBQ comes up to temperature.

Preparation: Make the Spritz

1. Combine the apple juice (or cider) and cola in a spray bottle or small jug. This mixture will be used to keep the pork moist during cooking and build layers of flavour.

Cook: BBQ Method

1. Set the BBQ for indirect cooking at 120–130°C.

2. Place the pork shoulder on the grill away from direct heat and cook until the internal temperature reaches around 65°C.

3. Spritz the pork every 45–60 minutes using the cola and apple juice mixture to help build colour and flavour.

Wrap Stage: Push Through the Stall

1. Once the pork reaches the stall at around 65°C, transfer it to a roasting tray.

2. Pour the remaining spritz mixture and cola into the tray and cover tightly with foil.

3. Return the tray to the BBQ and continue cooking until the internal temperature reaches 92–94°C and the pork feels probe tender.

What to Look for at the Finish

1. The pork should feel extremely tender and shred easily using two forks.

2. A probe or knife should slide into the meat with almost no resistance.

3. The outside of the pork should have developed a darker bark with caramelised edges.

Serving Suggestions

1. Shred the pork and mix lightly with some of the cooking juices.

2. Serve in brioche buns with slaw and pickles, or use in tacos, wraps or loaded fries.