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).
