BBQ Pulled Pork w/ Garlic Aioli

MMMMMM. Pretty much anything that has a garlic aioli is going to be a favorite of mine. There is just something about it that takes a basic recipe such as this, and brings it to the next amazing level of deliciousness. This recipe is super easy! You literally throw a few ingredients in the slow cooker, whisk up the garlic aioli, and then wait until dinner time. You can't get much easier then this. Plus, it's BBQ...who doesn't like BBQ.
I like making slow cooker meals like this on days where I know I am not going to have a lot of time at night to prepare a meal. I feel like there are some nights where we are just running from one thing to the next. It's nights like those where I still want to have a home cooked meal but I run out of energy and time to make one. Thus the slow cooker comes into play.


3 pound pork shoulder
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 cup BBQ Sauce (I always use Sweet Baby Ray's)
1 tsp liquid smoke
buns

Garlic Aioli Sauce:
¾ cup mayonnaise
1 tsp minced garlic
1/8-1/4 tsp black pepper
1 TBSP lemon juice
1 TBSP chopped chives

1. Place pork shoulder into your slow cooker and generously season with the salt, pepper, and garlic powder. (Depending on the size of the pork shoulder you have you may need to adjust the seasonings).

2. Pour BBQ sauce over the roast and brush to cover, add more or less depending on size of roast. Drizzle with liquid smoke.

3. Turn slow cooker to low and cook for 6-8 hours or high for 3-4 hours.

4. While pork is cooking prepare the garlic aioli sauce. Add all ingredients to a small bowl and stir to combine. Keep in fridge until ready to use.

5. When pork is cooked, remove from slow cooker and shred just enough to have some larger pieces (don't shred to much or it will just be mushy)

6. Turn oven to broil and toast your buns. Keep a close eye on them so that they do not burn, but become slightly toasted.

7. Remove buns from oven, add some of the pork, top with some more BBQ sauce, and smear some garlic aioli on the bun.

**Randi's Side Notes**
~ If you do not have any lemon juice you can substitute with some white wine vinegar, although this will alter the flavor a little bit.
~ This recipe could easily be adapted to use chicken instead. If doing so, I would cut down on the cooking time as chicken will cook much faster then a pork roast.

Recipe adapted from Stuck on Sweet