Ingredients :
- 2 tablespoons olive oil
- 1 bone-in pork shoulder roast
- 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.
