BBQ Pulled Pork



Who doesn’t love a good BBQ during the summer with all their favorite foods? My recipe for BBQ pulled pork will bring you back to those summer days regardless of what season it currently is. BBQ pulled pork a big crowd pleaser in my house and makes for a great dish at any event.

I generally use a pork shoulder between 8 and 11 lbs, this recipe can be downsized for a smaller portions using boneless pork chops in the crock pot for about 7 hours.


9 lb pork shoulder (bone in)

2 cups water

2/3 cup orange juice

1/3 cup Jack Daniels Whiskey

1/2 tablespoon adobo

1/2 tablespoon garlic powder

1/2 tablespoon meat tenderizer

1/2 tablespoon onion powder

1/2 tablespoon Cajun seasoning

1/2 tablespoon Flavor God everything spicy

1/2 tablespoon pork & veal mixed seasoning

1 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon cayenne pepper

1 tablespoon hot sauce

1/2 cup brown sugar

BBQ sauce of your choice


Preheat oven to 400 degrees F. Place pork shoulder in a large baking pan then pour water, orange juice, and whiskey over top of pork. Season pork with all ingredients except brown sugar, rubbing them into the meat. Generously coat pork with BBQ sauce last, then add brown sugar to liquid in the bottom of pan and mix it until it dissolves. Cover with foil or pan lid and cook for 6-7 hours, basting occasionally. Make sure to check that all the liquid does not evaporate while cooking, if it is starting to get low, add more water to avoid burning the pan. Once pork is fully cooked, it should be easy to pull meat apart with 2 forks. Pull all meat off bone discarding any fat pieces and shred meat chunks with forks. Make sure the meat soaks up all extra juices in the bottom of the pan by mixing and then stir in more BBQ sauce.

Serve on a fresh roll with provolone cheese.





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  • Mary Lynch February 28, 2016 at 1:06 pm

    This looks so yummy! A must for summer and now! Thanks, Amanda for such a great recipe!!

    • Amanda February 28, 2016 at 6:25 pm

      Thank you!!

  • al February 28, 2016 at 6:33 pm



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