Pulled Pork with Alabama Barbeque Sauce
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.