Slow-Cooker Pulled Pork featuring

New Orleans Original Firehouse Backdraft BBQ & Butt Rub

Ingredients:

• 6 lbs pork shoulder
• 2 cups mango nectar
• 1 cup Backdraft BBQ & Butt Rub
• 2 tbs bacon fat
• 12 tbs liquid smoke
• 1 cup molasses
• 1/3 cup apple cider vinegar
• Salt to taste

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Directions:

Inject pork with 1 cup of mango nectar. Encrust with 1 cup of Backdraft BBQ & Butt Rub. Place in Ziploc bag and marinate overnight in the refrigerator. Heat 2 tbs of bacon fat in a pan. Brown meat on all sides. Remove from heat. Deglaze pan with another cup of mango nectar. Pour drippings into a Crockpot. Add liquid smoke. Put pork into Crockpot on low setting. Cook 8 hours or until meat shreds easily. Remove and let meat cool. Shred with 2 forks and remove bone. Add molasses and apple cider vinegar to the juices remaining in the Crockpot to dissolve. Put meat back in and simmer covered for 1 hour. Check taste for salt. Serve with Alabama White Sauce on your favorite bun. Enjoy!

Alabama White Sauce Recipe

Ingredients:

• 1 1/2 cups of store bought mayo
• ¼ cup apple cider vinegar
• 2 tsps prepared horseradish
• 1 tbs fresh lemon juice
• 2 tsp kosher salt
• 1 tsp fresh ground black pepper
• ½ tsp cayenne
• 3 tbs of white cane syrup

Directions:

Put all ingredients in a bowl and whisk together. Cover and let sit overnight. Do not use homemade mayo because it turns out too runny. Alabama White Sauce is also great on French fries!