These pulled pork sandwiches, topped with Alabama-style white barbecue sauce and served on homemade biscuits, are perfect for casual entertaining.
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
How to Make It
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.
Alabama barbecue is known for its vinegary white sauce. To prepare it in advance, combine the sauce ingredients, refrigerate, and bring to room temperature before serving. As for the pork, cook and refrigerate it in the braising liquid, and gently reheat it all on the stovetop before setting it on the buffet. The biscuits are best baked shortly before guests arrive. If time is tight, serve the sauce and pork with small silver-dollar rolls from the bakery.
I was really pleased with the flavor of the pork. I wasn't so pleased with the biscuits, but the family liked them. I think I'd just sub some pillsbury grand biscuits next time and save some effort. The sauce was good. I would make them again.
Great flavor! However I wasn't able to 'shred' the pork tenderloin; I just chopped it up and it still tasted wonderful. The biscuits are very easy and I think could be used in other recipes. I added a little mustard (dijon or spicy) to the bbq sauce, I thought it gave it more of a kick. Needless to say warn your husband he may over indulge in these bbq sliders, as mine did and moaned and groaned for a few hours.
Wonderful flavors!!! First off, we doubled this recipe. We used red pepper flakes instead of the cayenne and only used a pinch. We also only used 1 tsp. of the black pepper. This was wonderful and with our changes not too spicy at all. We did the White Barbecue sauce as listed. Will definitely make again!!! yummmm....
This has been an excellent staple meal for our family since it came out in Cooking light December 07 I believe! We make the biscuits bigger or just buy hawaiian rolls. The mayo mix is better chilled. The whole thing is better 2nd day. We make this for camping too as an easy quick to go meal.
This has become a go-to recipe. It is deceptively easy with few ingredient and works well for a casual, company meal. I added chili powder and garlic powder to the simmering mixture and it gave it a bit more complexity. I use pork loin which is less expensive than tenderloin. I have served it with ciabatta rolls, as well as the biscuits.
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