Description
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.
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
- 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
- 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.
