This is my favorite summer recipe to make for a barbecue. You can set it and forget it, until it's time to shred it! My son hates traditional barbecue sauce, so I've made this white sauce with mayonnaise for many years. —Linsey Bruce-Lefkowitz, Palm Beach Gardens, Florida
Pulled Pork Sandwiches with White Barbecue Sauce
Pulled Pork Sandwiches with White Barbecue Sauce
Prep Time
25 min
Cook Time
480 min
Yield
20 servings
Ingredients
- 2 tablespoons olive oil
- 1 bone-in pork shoulder roast (6 to 7 pounds)
- 1 cup cider vinegar
- 1/2 cup water
- 1/3 cup packed brown sugar
- 4 teaspoons kosher salt
- 1-1/2 teaspoons pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- WHITE BARBECUE SAUCE:
- 1-1/3 cups mayonnaise
- 1/3 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons sugar
- 1-1/2 teaspoons pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- TO SERVE:
- 20 potato buns, split
Directions
- Drizzle oil over the bottom of a 6-qt. slow cooker. Add roast. In a small bowl, whisk vinegar, water, brown sugar, salt, pepper, onion powder, garlic powder, chili powder, paprika and cayenne ; pour over pork. Cover and cook on low 8-10 hours or until tender.
- Meanwhile, in a small bowl, combine all sauce ingredients; cover and refrigerate until serving.
- Remove roast to cutting board; shred and return to slow cooker. Serve on buns with barbecue sauce.
Nutrition Facts
1 sandwich: 418 calories, 24g fat (6g saturated fat), 65mg cholesterol, 867mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2 starch.
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