📖 Instructions

1. **Prepare the Pork Shoulder:** Trim any excess fat from a 3-4 pound pork shoulder. Don't go crazy, though; some fat is good for flavor. Season generously with salt, pepper, garlic powder, onion powder, and paprika. Like, really generous. Don't be shy!
2. **Smoke the Pork:** If you have a smoker, preheat it to 250°F (121°C). Add wood chips (hickory or pecan work great) for that smoky flavor. Place the pork shoulder in the smoker and cook for 8-10 hours, or until it reaches an internal temperature of 203°F (95°C). If you don't have a smoker, you can use your oven. Place the seasoned pork shoulder in a roasting pan with a little bit of water or broth and cover it tightly with foil. Bake at 300°F (149°C) for about the same amount of time, until it's fall-apart tender. Trust me, this'll be worth it.
3. **Make the Alabama White Sauce:** While the pork is smoking, prepare the sauce. In a medium bowl, whisk together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon black pepper, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon garlic powder. Taste and adjust seasonings as needed. Some people like it a little tangier, some like it a bit spicier. Make it your own!
4. **Shred the Pork:** Once the pork is cooked, let it rest for at least 30 minutes before shredding it with two forks. This allows the juices to redistribute, resulting in more tender and flavorful pork. Nobody likes dry pork, ya know!
5. **Assemble the Tacos:** Warm your favorite tortillas. Corn or flour, your call. Fill each tortilla with shredded pork, drizzle generously with Alabama white sauce, and top with your favorite taco fixings, such as coleslaw, pickled onions, cilantro, or a squeeze of lime. I personally love a good slaw for that extra crunch and tang.
6. **Serve and Enjoy:** Dig in and enjoy your Alabama White Sauce Pulled Pork Tacos! These are great for parties, cookouts, or just a fun weeknight dinner. Prepare for everyone to ask for the recipe!