Alabama Pulled Pork Sandwiches with White Barbecue Sauce

Alabama barbecue is known for its vinegary white sauce. To prepare it in advance, combine the sauce ingredients, refrigerate, and bring to room temperature before serving. As for the pork, cook and refrigerate it in the braising liquid, and gently reheat it all on the stovetop before setting it on the buffet. The biscuits are best baked shortly before guests arrive. If time is tight, serve the sauce and pork with small silver-dollar rolls from the bakery.

Yield: 12 servings (serving size: 2 biscuits, 1/4 cup pork, and 2 1/2 teaspoons sauce)

Ingredients

• Sauce:
• 1/2  cup  reduced-fat mayonnaise
• 2  tablespoons  white vinegar
• 1  teaspoon  coarsely ground fresh pepper
• 1  teaspoon  fresh lemon juice
• Dash of salt
• 
  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 (about 9 ounces)
• 2 1/2  teaspoons  baking powder
• 1  teaspoon  salt
• 1/4  teaspoon  ground cinnamon
• 1  cup  mashed cooked sweet potato (about 3/4 pound)
• 2  tablespoons  brown sugar
• 3  tablespoons  butter, melted
• 2/3  cup  fat-free milk
• Cooking spray

Preparation

To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill.

To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2-inch pieces.

Combine apple cider vinegar and next 7 ingredients (through garlic powder) 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.

Preheat oven to 425°.

To prepare biscuits, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1 teaspoon salt, and cinnamon in a large bowl; stir with a whisk. Combine potato, 2 tablespoons 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. Place on a baking sheet coated with cooking spray. (Reroll dough scraps, if necessary.) Bake at 425° for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack. Serve with pork and sauce.

Nutritional Information

Calories:

211 (26% from fat)

Fat:

6g (sat 2.7g,mono 1.5g,poly 0.4g)

Protein:

13g

Carbohydrate:

25.8g

Fiber:

1.2g

Cholesterol:

39mg

Iron:

2mg

Sodium:

772mg

Calcium:

91mg