Alabama Pulled Pork Sandwiches with White Barbecue Sauce

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Alabama Pulled Pork Sandwiches with White Barbecue Sauce Recipe
Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
These pulled pork sandwiches, topped with Alabama-style white barbecue sauce and served on homemade biscuits, are perfect for casual entertaining.
12 servings (serving size: 2 biscuits, 1/4 cup pork, and 2 1/2 teaspoons sauce)


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1/2 cup reduced-fat mayonnaise
2 tablespoons white vinegar
1 teaspoon coarsely ground fresh pepper
1 teaspoon fresh lemon juice
Dash of salt
1 1/4 pounds pork tenderloin, trimmed
1/2 cup apple cider vinegar
1/4 cup water
3 tablespoons brown sugar
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
2 cups all-purpose flour (about 9 ounces)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup mashed cooked sweet potato (about 3/4 pound)
2 tablespoons brown sugar
3 tablespoons butter, melted
2/3 cup fat-free milk
Cooking spray


To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill.

To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2-inch pieces.

Combine apple cider vinegar and next 7 ingredients (through garlic powder) in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork.

Preheat oven to 425°.

To prepare biscuits, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1 teaspoon salt, and cinnamon in a large bowl; stir with a whisk. Combine potato, 2 tablespoons sugar, butter, and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. (Reroll dough scraps, if necessary.) Bake at 425° for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack. Serve with pork and sauce.

Created date

November 2007

Nutritional Information

Calories 211
Caloriesfromfat 26 %
Fat 6 g
Satfat 2.7 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 13 g
Carbohydrate 25.8 g
Fiber 1.2 g
Cholesterol 39 mg
Iron 2 mg
Sodium 772 mg
Calcium 91 mg