Slow-Cooker Pulled Pork with Alabama White Sauce Recipe

Slow-Cooker Pulled Pork

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

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!