Ingredients:

• 1 six-pound skinless pork shoulder
  
• 1 cup mayonnaise
  
• 1/4 cup apple cider vinegar
  
• 2 garlic gloves, minced
• 1 tablespoon prepared horseradish
• 1/2 teaspoon sugar
  
• 1 teaspoon salt
  
• 1 tablespoon ground pepper
  
• 2 tablespoons brown sugar
• 1 tablespoon sweet paprika
• 1 teaspoon cumin
  
• 1/8 teaspoon celery salt
  
• 6 hamburger buns
  
• 1 tablespoon olive oil
  
• Coleslaw, for serving
  

Directions: 

• Soak Cowboy Wood Chips, flavor of your choosing, in water for at least 30 minutes
  
• Fill half of grill with Cowboy Hardwood Lump Charcoal and light
  
• In a small bowl, combine mayonnaise, apple cider vinegar, garlic, horseradish, sugar, salt and pepper to create white barbecue sauce
  
• Whisk until all ingredients are blended and set aside
  
• To make a rub, mix brown sugar, sweet paprika, cumin and celery salt in a bowl and coat pork shoulder with mixture
  
• Sprinkle the rub all over the pork, patting it onto the meat with your fingertips
  
• Once grill is hot and coals have ashed over, drain water from woods chips and add them to hot coals
  
• Place pork over indirect heat on the grill grate
  
• Cover grill and allow pork to cook for 4 to 5 hours, adding lump charcoal and wood chips as needed. Optional: use white barbecue sauce to baste pork shoulder
  
• Once pork is tender and loosely on the bone and the internal temperature of the pork has reached 190 degrees, remove pork shoulder from grill
  
• Allow to rest for 20 minutes before pulling apart, using meat claws to shred the pork
  
• Discard the bones
  
• Toss pork in a large bowl and mix with White BBQ Sauce to moisten and season the meat
  
• Paint inside of buns with olive oil and place directly on grill grates
  
• Allow buns to cook for 2-4 minutes or until lightly toasted and remove from grill
• Place a hefty scoop of pulled pork onto buns with the option of topping with coleslaw
  
• Use any remaining white barbecue sauce for dipping and enjoy!