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Bring On The Backyard BBQ’s

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Wet-Nap but all my opinions are my own. #pmedia #showusyourmess  http://my-disclosur.es/OBsstV


One of my favorite parts of the warmer weather that arrives with Spring is the ability to eat delicious BBQ out on the back deck. Matt and I love to try new BBQ recipes and chow down on the deck with some yummy margaritas while we watch the kids play on the playground and wear themselves out. Plus, being outside helps keep my head from exploding when I see how messy my kids are when they try to devour a BBQ sandwich in 3 bites. Seriously, don’t they chew? I always make sure to grab a canister of Wet-Nap hand wipes during my weekly trips to Walmart when I know we’re going to be dining on BBQ. They really help make the clean up much easier and faster. 





Matt and I recently found the best BBQ Pulled Pork recipe and it has quickly become a family favorite. Normally we like to grill our BBQ but this one cooks in the oven. I think he would make it every single weekend if I didn’t insist on some sort of variety in our diets. It cooks all day so we have to endure the house smelling amazing and our stomach’s growling for hours before it’s time to eat. This makes me want to eat anything I can get my hands on which leads to ugly moments with the scale later in the week. So menu variety is needed. I’ve been dying to share this recipe with y’all. 







7 lb pork shoulder Boston Butt

1 bottle of beer

1 bottle of your favorite BBQ sauce

1 jar of Jalapeno spread

Salt & Pepper to taste



1. Preheat oven to 260 degrees. Season pork with salt and pepper.

2. Pour beer into bottom of roasting pan with rack. Place pork on rack, fatty side on top. Cover pan tightly with foil.

3. Cook in oven for about 8 hours. When it’s ready, the pork should be nearly falling apart.

4. Remove roasting pan from oven. Reserve 1 cup of the beer/fat mixture from the bottom of the pan. Let the pork stand until cool enough to handle, then pull apart into chunks and place in casserole dish.

5. Drizzle the reserved beer/fat mixture over the meat and toss to coat. 

6. Serve pulled pork on buns topped with a Tbsp of your favorite BBQ sauce and a tsp of Jalapeno spread for extra flavor. 






Look at all that deliciousness just waiting to be devoured. My mouth is watering right now. If you’re not a fan of spice then you can leave off the Jalapeno spread or substitute it with coleslaw. Trust me, it’s just as yummy! We always use a 7-9 pound pork shoulder because we’re feeding a lot of kids. If you prefer to use a smaller one you can adjust the cooking time to 72 minutes per pound. The 7 pounder gives us 2 nights of dinners and 3 lunches. 






Cleaning up the kids after a BBQ dinner has to be my least favorite part of the evening. Somehow they manage to have the sauce everywhere. I’m not kidding- last time I cleaned sauce out of Zoey’s ear. Her ear! How does that happen? I rely on Wet-Hap wipes to get the clean up done quickly because my kids only stand still for approximately 11 seconds at a time. Zoey likes the citrus scent so much that she’ll even wipe her own face for me. In this house, that’s a win. 






Next time you’re at Walmart you should grab a Wet-Nap product to help make clean up easier at your house. And in addition to Walmart’s everyday low prices, you can also grab a coupon for $0.55 off any Wet-Nap product while supplies last! Wet-Nap is currently running a Most Original Mess contest where you can upload a photo entry of your messy kids and share the link across social media. The photo with the most votes wins a $1,000 giftcard to Walmart and a year’s supply of Wet-Nap products. Voting will close on June 16. You can see more information at http://contest.wetnap.com/.



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  • rorybore

    I have these in the kitchen, on the deck table in summer, in the back shed, the garage, in the car, a travel one in my purse. I even keep one by the front door for when they come running into the house after using the sidewalk chalk. I thought I was single handedly keeping the company afloat. good to know I am not the only one raising a litter. 🙂
    that recipe looks divine!!