Alabama White BBQ Pork Shoulder

Ingredients

• 6 lbs pork shoulder, bone-in (6–7 lbs)
• 3 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 cup water
• 1.5 cups mayonnaise
• ½ cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• ½ tsp cayenne pepper

Instructions

1. 1

   Preheat oven to 325°F. Pat pork shoulder dry with paper towels.

2. 2

   Mix salt, black pepper, paprika, garlic powder, and brown sugar in a small bowl.

3. 3

   Rub the spice mixture all over the pork, pressing it into the meat and scored areas.

4. 4

   Place pork in a large roasting pan. Pour water around (not over) the pork.

5. 5

   Cover tightly with foil. Roast for 5–5.5 hours, until meat shreds easily with a fork.

6. 6

   Remove foil and let rest 15 minutes. Shred pork, discarding bone and excess fat.

7. 7

   Whisk mayo, vinegar, Worcestershire, and cayenne in a medium bowl until smooth.

8. 8

   Reserve 1 cup sauce as a serving condiment. Fold remaining sauce into the warm shredded pork.

9. 9

   Serve on toasted buns or alone with reserved sauce on the side.

Tools you’ll need

• large roasting pan with foil
• meat thermometer or fork test
• two mixing bowls
• whisk
• kitchen shears or two forks for shredding

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