Whiskey Soaked Pulled Pork


1 (3 to 4 pound) pork shoulder
1 cup ketchup
1⁄4 cup white vinegar
1⁄4 cup brown sugar
1 tbsp onion powder
1 tbsp garlic powder
1⁄4 cup soy sauce
2 tbsp Worcestershire sauce
2 tbsp molasses
1⁄2 cup whiskey
Salt, pepper & onion powder


Trim all the fat off of the pork loin. Generously season with salt, pepper and onion powder. Set aside.

In a large bowl, whisk together sauce ingredients; ketchup, vinegar, sugar, onion powder, garlic powder, Worcestershire sauce, molasses and whiskey. Add pork shoulder to the bowl and cover. Let the meat marinate in the refrigerator overnight, or for at least 12 hours. Slow cook the meat on low heat for about 6 hours or until tender.

Crock-pot temperatures may vary, so adjust accordingly. Serve with your favorite BBQ fixings and enjoy!