Alabama Pulled Pork Sandwiches with White Barbecue Sauce

  • KathyTX Posted: 02/09/09
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    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....

  • sneakyweasel Posted: 12/07/08
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    Amazing all the flavors compliment each other perfectly

  • Lucyrocket Posted: 02/23/10
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    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.

  • LaurenLea Posted: 01/03/10
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    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.

  • emmee915 Posted: 11/30/10
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    This recipe was awesome!

  • ruffem Posted: 05/19/10
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    I can't believe how easy this was, and the result was fantastic. The pork was really tender and very flavorful. The white sauce was OK, but next time I think I'll use real Mayo. I didn't bother with the biscuits -- but it was great on sandwich rolls.Thanks for the recipe.

  • JeriTex Posted: 09/22/10
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    Great recipe for a nice weekend meal. Nice recipe for family and friends, however I'm not sure about special occasions. I found the meat slightly vinigary but equally delicious. Serves wonderfully as a main course with a side of veggies and coleslaw. Will certainly make again many times over.

  • JIMMIC Posted: 04/21/10
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    I was pleasantly surprised how much I liked this sandwich. The taste really was spectacular.

  • opustwo Posted: 07/15/10
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    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.

  • sowninpeace1988 Posted: 03/25/11
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    This was awesome! If you do not make the biscuits with this recipe you are missing out one of my fave healthy recipes I have tried yet.

  • annacaraballo Posted: 07/30/11
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    I make this every couple of months and it is great. I never make the white sauce because me family doesn't like white sauce. I use the vinegar sauce that the meat is cooked in and add some sweet-type barbecue sauce to it and then pour that over. Sometimes I use beef instead of pork as well. This is a solid recipe that is very versatile.

  • Mas0nlane Posted: 11/14/12
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    This is AMAZING to say the least!!! My mouth has never had so many flavors bursting!!! The sweet the sour and all the in between!!!! This is my new favorite recipe of all times!!! DO NOT I REPEAT DO NOT skip making the biscuits...they are FABULOUS!!!!! My girls loved them for breakfast also...I didn't have the sweet potato so I used some of my canned butternut squash...and it was Delcious!!!! You must try this recipe...I have emailed it to a ton of my friends!!!!

  • barnacle Posted: 10/25/12
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    Has anyone made this in a slow cooker?

  • tgleaves Posted: 02/03/13
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    This recipe was SO GOOD! We were licking our plates. Can't wait to make again. Served with green beans.

  • detailaddict Posted: 10/16/13
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    I tried only the biscuit portion of this recipe, so my review is in regard to these. The dough was VERY sticky, and I had to add quite a bit more flour to make it workable. The results were better than I expected, however - the biscuits didn't spread out much and rose to a nicely splittable height, which was what I wanted as I've been trying to make biscuits for breakfast sandwiches. The texture was more like a quick bread than a biscuit, which may be due to the extra flour or the use of melted butter (I used bacon fat) rather than cutting in cold pieces like in a piecrust. In either case this may simply be a tradeoff for having sturdier biscuits. I might make these again, but as the amount of flour needs tweaking I will likely try other recipes first.

  • Katienoneya Posted: 01/21/14
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    Absolutely AMAZING!!!! Didn't make the biscuits because my husband and I don't care for sweet potatoes, but everything else was incredible! Will put into our weekly rotation from now on!

  • anabri Posted: 08/22/13
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    This is one of my favorite recipes of all time. I use the big cheap pork blade roast and cook it all day in a slowcooker. It always comes out tender, flavorful and fantastic. I serve on sandwich rolls since I have never gotten around to making the biscuits. The white bbq sauce is a must. Best pulled pork I have ever had.

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