Slowin’ Down Summer

When my husband and I were asked what we wanted for our wedding dinner, both of us said in unison “pulled pork”! Unfortunately, Smokin’ Mary Bloody Mary Mix was just a twinkle, so ours wasn’t as smokin’ as this recipe, but it’s equally appropriate for any occasion, even a back yard wedding.

Smokin’ Mary Pulled Pork


  • 5-8 pounds Pork Butt (or shoulder) roast
  • 1 bottle of Smokin’ Mary Mix
  • 1 cup of straight Bourbon
  • 1/2 cup of brown sugar 
  • 1 Tbsp of dry mustard
  • 1/2 cup of molasses
  • 1 cup of chopped red onions


In a air tight bag (FoodSaver/Ziploc) place the roast and the Smokin’ Mary Mix , seal and then put in fridge for 1 day.

Set smoker to 175 degrees.

Pull roast from bag and place onto smoker for 6-8 hrs.

Take mix and from bag, pour it into a medium sauce pan, add Bourbon, brown sugar, mustard, molasses and onions. Bring to boil, then reduce to simmer and reduce to 1/2.  

Cool, cover and place in fridge until later. 

Once the roast reaches 190 degrees, remove it from smoker and let cool.

Shred roast; reheat sauce and then mix together. 

If you want a killer pulled pork sandwich, serve on two waffles with bread and butter pickles, maple syrup and sharp cheddar cheese. Yum!

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