March 5, 2011 in pork
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.
Bring sauce to room temperature before serving with pork.