We’ve been having some crazy warm weather lately. We’re used to warm weather but 80 in February? That was a little insane! The warm weather has got me looking forward to all the foods that I typically associate with summer, especially barbecue.
This sandwich jumped out at me because of my deep love of pulled pork. This recipe has an interesting twist on cooking method though – it’s cooked for a relatively short time and in a mixture of apple cider vinegar, brown sugar, and spices. I always thought that pork needed to cook all day long to get that nice shred but this turned out perfectly in just an hour!
About the Alabama barbecue sauce – I’ve lived in Alabama all my life and never once saw a white barbecue sauce before I started reading blogs so I have no idea how authentic this is. The recipe is pretty much just a spicy coleslaw dressing which would make sense considering that some people (weirdos) put coleslaw on their pulled pork. It was actually really good on the pork and it was definitely a nice change from the normal smoky barbecue sauce.
adapted from Cooking Light
- 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, water, brown sugar, salt, pepper, chili powder, and 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.
- Bring sauce to room temperature before serving with pork.
Bring sauce to room temperature before serving with pork.