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Pulled Pork with White BBQ Sauce


I made a post a bit ago of a mexican pulled pork but

I mentioned how you can almost find pork on sale at some

sort of grocery store every week. So I am going to at least

post a pork recipe once a week to help you save on some money!


This one sounds really good and I will be trying it myself!


What you'll need:

FOR THE PORK:

1 large yellow onion, thinly sliced

4 teaspoons minced fresh garlic

1 cup low-sodium chicken broth

2 tablespoons packed dark brown sugar

2 tablespoons chili powder

2 tablespoons kosher salt, plus more as needed

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 (6-7 lb.) bone-in Boston Butt or pork shoulder

(or sub with boneless)


FOR THE WHITE BBQ SAUCE:

2 cups mayonnaise

½ cup apple cider vinegar

¼ cup light or dark brown sugar

1 teaspoon pepper

½ teaspoon kosher salt, or more to taste

½ teaspoon cayenne pepper

Juice from ½ of a lemon


Create:

Prepare the White BBQ Sauce:

Place all sauce ingredients in a large bowl and whisk until smooth.

Cover and refrigerate until ready to use (it will stay good in the

refrigerator for up to 2 weeks).


Prepare the Seasoning Rub and Pork:

Place the onion and garlic in the bottom of a large slow cooker.

Pour chicken broth over the onions and garlic.


In a small bowl, stir together brown sugar, chili powder, salt,

cumin, paprika, garlic powder, and onion powder.


Pat the pork dry with paper towels. Rub the spice mixture all over

the pork and place the meat on top of the onions and garlic.

Cover and cook until the pork is fall-apart tender, about 5-6

hours on HIGH or 10-12 hours on LOW.


Turn off the slow cooker and remove the pork to a cutting board.

Use two forks to shred the meat, discarding any large pieces of fat.

Return the meat to the juices in the pot. Taste and season

with salt and pepper, if desired.


Serve the pulled pork on sandwich rolls, on salad, or stuffed

into baked potatoes. Spoon bbq sauce over top!


You could serve with some grilled corn & cornbread.


***If your crockpot cooks really hot like mine does, adjust the time***












 

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