Components

• 2 tablespoons olive oil
• 1 bone-in pork shoulder roast (6 to 7 kilos)
• 1 cup cider vinegar
• 1/2 cup water
• 1/3 cup packed brown sugar
• 4 teaspoons kosher salt
• 1-1/2 teaspoons pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• WHITE BARBECUE SAUCE:
• 1-1/3 cups mayonnaise
• 1/3 cup cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons sugar
• 1-1/2 teaspoons pepper
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• TO SERVE:
• 20 potato buns, break up

Instructions

1. Drizzle oil over the underside of a 6-qt. sluggish cooker. Add roast. In a small bowl, whisk vinegar, water, brown sugar, salt, pepper, onion powder, garlic powder, chili powder, paprika and cayenne ; pour over pork. Cowl and cook dinner on low 8-10 hours or till tender.
2. In the meantime, in a small bowl, mix all sauce elements; cowl and refrigerate till serving.
3. Take away roast to chopping board; shred and return to sluggish cooker. Serve on buns with barbecue sauce.