Tastē Thursday: This is a great, versatile pulled pork recipe. There are a few things I love about it...in the winter it is cozy and homey, in the summer it is casual and easy, it can be used as an appetizer or a main course. Hands on time is minimal, but when you bite into it, you would think that the cook spent the entire time roasting and seasoning the meat! It can be made ahead as well, so don't hesitate to give this one a try.
ALABAMA PULLED PORK SANDWICHES W/ WHITE BBQ SAUCE
adapted from Cooking Light
SAUCE:
1/2 cup reduced-fat mayonnaise
1 teaspoon coarsely ground fresh pepper
Dash of salt
1 1/2 - 2 Tablespoons white vinegar
Fresh lemon juice for desired consistency (about 1 teaspoon)
PORK:
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
BISCUITS:
2 cups all-purpose flour (9 ounces if you have a scale)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup mashed cooked sweet potato (about 3/4 pound)
2 Tablespoons brown sugar
3 Tablespoons light butter, melted
2/3 cup fat-free milk
DIRECTIONS:
Prepare sauce: Combine first three sauce ingredients in a small bowl. Add 1/2 teaspoon lemon juice and 1 1/2 tablespoon white vinegar. Add remaining, 1/2 teaspoon lemon juice and 1/2 tablespoon white vinegar for desired consistency. Cover and chill.
Prepare pork: Cut pork in half lengthwise; cut crosswise into 2 1/2-inch chunks. Combine apple cider vinegar and remaining pork ingredients 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.
Prepare biscuits: Preheat oven to 425°F. Whisk together flour, baking powder, and salt in a large bowl. Combine potato, sugar, butter and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. You'll need to cut and then re-roll scraps and cut again. Place biscuits on a baking sheet coated with cooking spray. Bake for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack.
To assemble sandwiches, place pork and a dollop of the white barbecue sauce in between two biscuits.
*To prepare this meal in advance, make the sauce and refrigerate, bringing to room temperature if desired before serving. Biscuits can be made a day or two ahead of time as well; store in an air-tight container. Pork: cook according to recipe and refrigerate it in the braising liquid. Gently reheat prior to serving.
Quick tips:
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ALABAMA PULLED PORK SANDWICHES W/ WHITE BBQ SAUCE
adapted from Cooking Light
SAUCE:
1/2 cup reduced-fat mayonnaise
1 teaspoon coarsely ground fresh pepper
Dash of salt
1 1/2 - 2 Tablespoons white vinegar
Fresh lemon juice for desired consistency (about 1 teaspoon)
PORK:
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
BISCUITS:
2 cups all-purpose flour (9 ounces if you have a scale)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup mashed cooked sweet potato (about 3/4 pound)
2 Tablespoons brown sugar
3 Tablespoons light butter, melted
2/3 cup fat-free milk
DIRECTIONS:
Prepare sauce: Combine first three sauce ingredients in a small bowl. Add 1/2 teaspoon lemon juice and 1 1/2 tablespoon white vinegar. Add remaining, 1/2 teaspoon lemon juice and 1/2 tablespoon white vinegar for desired consistency. Cover and chill.
Prepare pork: Cut pork in half lengthwise; cut crosswise into 2 1/2-inch chunks. Combine apple cider vinegar and remaining pork ingredients 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.
Prepare biscuits: Preheat oven to 425°F. Whisk together flour, baking powder, and salt in a large bowl. Combine potato, sugar, butter and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. You'll need to cut and then re-roll scraps and cut again. Place biscuits on a baking sheet coated with cooking spray. Bake for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack.
To assemble sandwiches, place pork and a dollop of the white barbecue sauce in between two biscuits.
*To prepare this meal in advance, make the sauce and refrigerate, bringing to room temperature if desired before serving. Biscuits can be made a day or two ahead of time as well; store in an air-tight container. Pork: cook according to recipe and refrigerate it in the braising liquid. Gently reheat prior to serving.
Quick tips:
- Measure out the sweet potato. If you add too much, it will make an already sticky dough pretty difficult to work with. When rolling out the dough, have plenty of flour handy.
- Serving size varies depending on how you plan to serve the dish (appetizer vs. main course). It is easily doubled or tripled for a crowd! As written:
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