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.
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- ½ cup mayonnaise
- 2 tablespoons white vinegar
- 1 teaspoon coarsely ground fresh pepper
- 1 teaspoon fresh lemon juice
- Dash of salt
- 1 ¼ pounds pork tenderloin (trimmed)
- ½ cup apple cider vinegar
- ½ cup water
- 3 tablespoons brown sugar
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
1. To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill.
2. To prepare pork, cut pork in half lengthwise; cut crosswise into 2 ½-inch pieces.
3. Combine apple cider vinegar, water, brown sugar, salt, pepper, chili powder, and garlic powder in a medium saucepan; bring to a boil.
4. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender.
5. Remove pork from cooking liquid; shred with 2 forks.
6. Place pork in a serving dish; pour cooking liquid over pork.
7. Bring sauce to room temperature before serving with pork.