with Whiskey BBQ Sauce and Citrus Slaw

Pork Seasoning

  • 1 boneless pork shoulder
  • 2 ½ TB paprika
  • 2 ½ TB chili powder
  • 2 TB salt
  • ½ cup light brown sugar
  • 2 TB garlic powder
  • 1 TB ground black pepper
  • 1 TB onion powder
  • 1 TB cayenne
  • 1 TB dried oregano
  • 1 TB dried thyme
  • 1 TB dried basil
  • 2 bottles of any beer

Mix all dry ingredients. Liberally rub all over pork. Let sit overnight, refrigerated.

Preheat oven to 275°

Place pork in a large roasting pan, with the fattier side on top. Pour two beers into the bottom of the roasting pan, cover with parchment paper and then top with foil. Poke 6 small holes through the paper and foil to allow some steam to escape.

Put the covered pan in the oven. Cook 6-8 hours until the meat can be easily pulled apart.

Remove the meat from the pan, place it in a large bowl or container, and pull it apart. This can be done by hand, with tongs, forks, or with BBQ claws.

Mix the pulled meat with some of the BBQ sauce to taste (recipe below)

Whiskey BBQ Sauce

  • 1 cup ketchup
  • 1 cup whiskey
  • 1 cup apple cider vinegar
  • 1 cup light brown sugar
  • ¼ cup whole grained mustard

Combine all ingredients in a pot over medium-high heat. Bring to a boil, stirring often to avoid burning sugar. Once sugar is fully dissolved, remove from heat and add to the pulled pork, as desired. 

Citrus Slaw

  • 1 head cabbage (sliced thin)
  • ¼ cup lime juice
  • ¼ cup apple cider vinegar
  • 1 tsp toasted ground cumin
  • 1 tsp toasted ground coriander
  • 1 large carrot, julienned
  • 1 small red onion, sliced paper thin

Using a mandoline, thinly slice the cabbage, red onion, and carrot. Toss to combine in a bowl and add the lime juice and vinegar. Finally, add the spices and toss thoroughly. Add salt and pepper to taste. 


To serve, place the pulled pork with BBQ sauce on Martin's Potato Rolls (or rolls of your choice) and top with slaw.