Pulled Pork Sliders with White BBQ Sauce and Homemade Pickles

I owe you an apology. I've been a big slacker, and I've been losing sleep because of it. I have lots of excuses for why I haven't written a blog post since, um, before Christmas (i.e. work, Christmas stuff, family visiting, starting grad school, etc.) but you don't care! You just want to see some food already.

So to make up for it, I am introducing you to this meal of glorious magnitudes. It is perfect for a weekend meal, a get-together with friends and family (I mean - we made pulled pork for our rehearsal dinner for god's sake!), or the upcoming Super Bowl (especially since this recipe doesn't require any Velveeta. You have heard about the cheesepocalypse right???).

These pulled pork sliders will have a flavor party in your mouth. Succulent, sweet, spicy, tender-as-all-get-out pork... Coupled with tangy white BBQ sauce and even tangy-er homemade pickles with a spicy kick. The acid from the pickles and BBQ sauce is perfect to cut through the richness of the meat. You. are. welcome. 

Pork:1 bone-in pork butt or shoulder, about 5 pounds
1/2 cup brown sugar
1/4 cup garlic powder
1/4 cup chili powder
1/4 cup onion powder
2 teaspoons salt
2 teaspoons black pepper

Combine all of the seasonings in a bowl. Rub all over the outside of the pork, cover with plastic wrap and let sit from 4 - 24 hours. Cook the pork for about 4 hours at 325 degrees F and grill / smoke the pork for about 4 hours at about 300 degrees F until the meat is falling off the bone. Using two forks, pull the meat into small pieces.

Big Bob Gibson's White BBQ Sauce:
1/2 cup mayonnaise
1/4 cup water
2 tablespoons apple cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar

Combine all ingredients in bowl and mix well.

This recipe is from foodnetwork.com

1 cucumber, thinly sliced
1 cup apple cider vinegar
1/4 cup honey
1 teaspoon pickling spices
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/2 teaspoon dill

Combine everything in a large mason jar. Let sit for at least 4 hours, and shake the jar a few times to distribute the spices evenly.

To serve: Top slider buns or small taco shells with pulled pork, white BBQ sauce, and add a few pickles on the top, or just serve them on the side.