Pulled Pork with White BBQ Sauce

Pulled Pork with White BBQ Sauce

Dump into each bag:

·         1 Onion, thinly sliced

·         4 cloves garlic, minced

·         1 T brown sugar

·         1 T chili powder (or less depending on your preference)

·         1 T salt

·         ½ t cumin

·         ½ t paprika

·         5lb pork shoulder or butt roast

Instructions for Ziplock:

Cook low 8 to 10 hours (recommended to shred meat after 8 hours and cook a little bit longer).  

Serve with white BBQ sauce: 2 cups mayo, 1 cup apple cider vinegar, 1 T brown sugar, ½ t salt, 1 t pepper, 1 t cayenne pepper (or less depending on your preference), juice from 1 lemon (can be made ahead and stored in fridge for up to 2 weeks).