Smoked Pork Shoulder with Jack Daniel’s and Coca-Cola Glaze

This Jack Daniels and Coca-Cola Smoked Pork Shoulder Roast turned out amazing. I stuck with my usual smoked pork shoulder rub, but this time I used a Jack and Coke mixture as an injection to add flavor and help tenderize the meat.

I first made this roast in 2021 on a Pit Boss Pro 1100 pellet grill, which is my preferred method for low-and-slow smoking. I like pellet smokers for their consistent temperatures and ease of use. The combination of a good smoker, the right rub and this Jack and Coke injection produced a roast that shredded beautifully and had great flavor.

Jack Daniels and Coca-Cola Smoked Pork Shoulder Roast Ingredients

• Pork shoulder roast – A pork butt or Boston butt works well; bone-in or boneless are both fine.
• Smoked paprika
• Brown sugar
• White sugar
• Garlic powder
• Salt
• Chili powder
• Cayenne pepper
• Ground black pepper
• Dried oregano
• Cumin

Injection Ingredients

• Coca-Cola
• Jack Daniels (or another whiskey — avoid strongly flavored cinnamon whiskies)
• White sugar
• Salt
• Worcestershire sauce

How to Make the Jack and Coke Injection

I recommend injecting and rubbing your pork shoulder at least 24 hours before smoking. That time lets the injection and rub penetrate and tenderize the meat for deeper flavor.

Mix the injection ingredients in a deep measuring cup or bowl until the sugar and salt dissolve. If you enjoy a cocktail, pour yourself a Jack and Coke while you prep.

Use a sturdy metal meat injector for best results. Inject the Jack and Coke mixture throughout the roast, flipping and injecting all sides so the liquid is distributed evenly. Unlike brisket, pork shoulder doesn’t have a distinct fat side to worry about.

Preparing the Dry Rub

Combine the dry spices—smoked paprika, brown sugar, white sugar, garlic powder, salt, chili powder, cayenne, black pepper, oregano and cumin—in a bowl or jar. Thoroughly coat the entire roast with the rub; combined with the injected liquid the rub will form a paste that clings well to the meat.

Place the rubbed and injected roast in an airtight container or large covered Tupperware and refrigerate for at least 24 hours. This makes cleanup easy and lets the flavors meld.

How to Smoke the Roast

On the day you plan to smoke, remove the roast from the fridge and let it come to room temperature for about an hour. This helps the roast cook more evenly.

Set up your smoker and start it on the smoke or low setting to get a good smoke flow going. I used mesquite pellets on a Pit Boss Pro 1100, but fruitwoods like cherry or apple work nicely if you prefer a milder smoke.

My smoke schedule for this roast: 4 hours at 200°F, then 2½ hours at 225°F, and finally an hour at 250°F. Your smoker and outdoor conditions will affect times, so use an internal thermometer rather than the clock alone.

When the roast reaches an internal temperature of at least 165°F you can remove it to rest; cooking to 180°F (or slightly higher) will yield even more fall-apart tender pork. Rest the roast before shredding so juices redistribute.

The finished meat shreds beautifully and is ideal for pulled pork. Use it in sandwiches, tacos, nachos, on pizza, mixed with barbecue sauce, or topped on coleslaw. It freezes well, too.

Serve and enjoy!

Alternate Ingredients and Variations

• Use yellow mustard as a binder for the rub if you like.
• Try cherry or apple wood pellets for a fruitier smoke flavor.
• Swap Coca-Cola for root beer or cola alternatives for a different sweetness profile.
• Use apple juice or apple cider vinegar for mopping during the cook if you want extra moisture and tang.

How to Store Leftovers

Cool the leftovers and store in an airtight container or sealed bag in the refrigerator for up to 4 days. For longer storage, vacuum-seal or freeze in airtight containers or freezer bags for up to three months. Portioning with a food scale before freezing makes reheating easier and reduces waste.

Ways to Use Leftover Smoked Pork

• Shredded pork fried rice
• Smoked pork baked beans
• Pulled pork chili
• Smoked pork tacos or BBQ sandwiches

What to Serve With Smoked Pork Shoulder Roast

Smoked pork pairs well with classic sides like coleslaw, cornbread, garlic mashed potatoes, roasted baby potatoes, or smoked vegetables. Sweet dinner rolls and pickles are great on the side for sandwiches. For grilled mains alongside the pork, consider burgers, bratwurst, or grilled chicken.

Equipment

• Pellet grill or smoker
• Meat injector (metal preferred)
• Basting brush
• Meat thermometer or probe
• Airtight container for marinating

Recipe Summary

• Prep time: about 15–20 minutes (plus 24 hours to marinate)
• Cook time: about 7–8 hours depending on temperature and roast size
• Servings: varies with roast size; large roasts will serve many