Alabama Pulled Pork Sandwiches with White Barbecue Sauce recipes
This recipe delivers Alabama Pulled Pork Sandwiches, featuring tender, slow-cooked pork tenderloin braised in a tangy vinegar-based liquid. It's complemented by a distinctive, creamy white barbecue sauce and served on homemade sweet potato biscuits, creating a delightful balance of savory, sweet, and tangy flavors for a satisfying and unique meal.
Equipment
- 1 Slow Cooker or Dutch Oven For slow-cooking the pork tenderloin to achieve maximum tenderness.
- 2 Mixing Bowls One for the white barbecue sauce, and another for biscuit ingredients.
- 1 Whisk Essential for emulsifying the white barbecue sauce and combining dry biscuit ingredients.
- 1 Baking Sheet For baking the sweet potato biscuits evenly.
- 2 Forks or Meat Shredders For easily shredding the cooked pork tenderloin.
Ingredients
Main
- 1/2 cup reduced-fat mayonnaise
- 2 Tablespoons white vinegar
- 1 teaspoon coarsely ground fresh pepper
- 1 teaspoon fresh lemon juice
- dash of salt
- 1 1/4 pounds pork tenderloin trimmed
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 3 Tablespoons brown sugar
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup mashed cooked sweet potato about 3/4 pound
- 2 Tablespoons brown sugar
- 3 Tablespoons butter melted
- 2/3 cup fat-free milk
Instructions
- Combine pork tenderloin, apple cider vinegar, water, brown sugar, kosher salt, black pepper, ground red pepper, chili powder, and garlic powder in a slow cooker or Dutch oven. Cook on low until the pork is fork-tender and easily shredded.
- Once cooked, remove the pork from the liquid, shred it using two forks or meat shredders, then return the shredded pork to the cooking liquid to keep it moist and infuse with flavor.
- For the white barbecue sauce, whisk together reduced-fat mayonnaise, white vinegar, coarsely ground fresh pepper, fresh lemon juice, and a dash of salt in a mixing bowl until smooth and well combined.
- In a large bowl, combine the all-purpose flour, baking powder, and salt for the sweet potato biscuits. Whisk to distribute evenly.
- In a separate bowl, mix the mashed cooked sweet potato, brown sugar, melted butter, and fat-free milk.
- Add the wet sweet potato mixture to the dry flour mixture. Stir gently with a spoon or your hands until just combined, being careful not to overmix.
- Turn the biscuit dough onto a lightly floured surface. Gently pat or roll the dough to your desired thickness, then cut out biscuits using a biscuit cutter or knife. Arrange them on a baking sheet.
- Bake the sweet potato biscuits in a preheated oven (typically 400°F/200°C) for 12-15 minutes, or until golden brown and cooked through.
- Split the warm sweet potato biscuits horizontally.
- Assemble the sandwiches by filling each biscuit with a generous portion of shredded pulled pork, then drizzle liberally with the prepared white barbecue sauce before serving.
Notes
When preparing the pork tenderloin, while it's a leaner cut, a low and slow cooking method is crucial to prevent drying out. Consider browning the tenderloin lightly before adding the braising liquid for an added layer of flavor. For the white barbecue sauce, ensure your mayonnaise is at room temperature for a smoother, more stable emulsion. Don't overmix the sweet potato biscuit dough; combine it just until a shaggy dough forms to ensure a tender, flaky texture. Cold butter is key for flaky biscuits. Serve immediately after assembly to enjoy the warmth of the pork and freshness of the sauce and biscuits.