Pulled Pork Sandwiches with White Barbecue Sauce

Elements

• 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, split

Instructions

1. Drizzle oil over the bottom of a 6-qt. behind cooker. Add roast. In a minute bowl, bound vinegar, water, brown sugar, salt, pepper, onion powder, garlic powder, chili powder, paprika and cayenne ; pour over pork. Duvet and cook on low 8-10 hours or till refined.
2. Within the period in-between, in a minute bowl, combine all sauce ingredients; duvet and refrigerate till serving.
3. Grab away roast to cutting board; shred and return to behind cooker. Again on buns with barbecue sauce.