Try dipping your pulled pork in this sauce for a creamy, salty, spicy, tangy, smoky finish. This ammount is probably more than sufficient for 15 lbs of finished pulled pork.
1 Qt mayo (32 oz)
4 T prepared horseradish
1/3 cup Apple cider vinegar
2 T Shrirachi Hot sauce
1 T kosher salt
1.5 t liquid smoke
1.5 t black pepper
1 t ground chipotle
goes especially well with hickory smoked pork shoulder using this rub from the Weber book (ammount per shoulder),
1 T paprika
1 T brown sugar
1.5 t chili powder
1.5 t ground cumin
1 t black pepper
1 t kosher salt
.5 t cayenne
1 Qt mayo (32 oz)
4 T prepared horseradish
1/3 cup Apple cider vinegar
2 T Shrirachi Hot sauce
1 T kosher salt
1.5 t liquid smoke
1.5 t black pepper
1 t ground chipotle
goes especially well with hickory smoked pork shoulder using this rub from the Weber book (ammount per shoulder),
1 T paprika
1 T brown sugar
1.5 t chili powder
1.5 t ground cumin
1 t black pepper
1 t kosher salt
.5 t cayenne