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Smoked Pulled Pork with Alabama White Sauce

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A soulful Southern BBQ recipe featuring tender smoked pulled pork paired with a tangy, creamy Alabama white sauce. Perfect for family gatherings and BBQ lovers.

Ingredients

Scale
  • 5–6 lbs pork shoulder (pork butt), well-marbled
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
  • 2 cups apple cider wood chips or chunks
  • 1 cup mayonnaise (Duke’s or Hellmann’s preferred)
  • 1/4 cup apple cider vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp prepared horseradish
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper or hot sauce (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using) in a small bowl. Rub the spice mix all over the pork shoulder. Let sit at room temperature for 30 minutes or refrigerate overnight.
  2. Preheat smoker to 225°F (107°C). Add apple cider wood chips or chunks to heat source.
  3. Place pork shoulder fat-side up on smoker grate. Insert meat thermometer into thickest part of meat. Smoke for 6 to 8 hours, maintaining 225°F. Add wood chips every couple of hours. Optional: spritz pork with apple juice or apple cider vinegar every 2 hours.
  4. When internal temperature reaches 160°F (71°C), wrap pork tightly in aluminum foil or butcher paper (Texas crutch). Return to smoker and cook until internal temperature reaches 195-205°F (90-96°C).
  5. Remove pork from smoker and let rest wrapped for at least 30 minutes.
  6. While pork rests, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, sugar, salt, black pepper, and cayenne (if using) until smooth.
  7. Unwrap pork and shred meat using meat claws or forks. Discard large fat or bone pieces. Toss pulled pork lightly with some Alabama white sauce or serve sauce on the side.
  8. Serve pulled pork warm with extra Alabama white sauce and classic BBQ sides like coleslaw, baked beans, or cornbread.

Notes

Maintain a consistent smoker temperature of 225°F for best results. Use the Texas crutch (wrapping at 160°F) to keep pork moist and speed cooking. Apple cider wood chips provide a mild, sweet smoke; hickory or pecan are good alternatives. Rest the meat wrapped for at least 30 minutes before shredding. Fresh lemon juice improves sauce flavor. For dairy-free, use vegan mayo and omit horseradish if sensitive.

Nutrition

Keywords: smoked pulled pork, Alabama white sauce, BBQ, Southern BBQ, smoked pork shoulder, pulled pork recipe, homemade BBQ sauce

Find it online: https://magnetmeal.com/smoked-pulled-pork-with-alabama-white-sauce-easy-recipe-for-bbq-lovers/