Honestly, if I had known it was this easy to make pulled pork, I would have made it a long time ago. When I hear the phrase “pulled pork,” I always think of something that takes f-o-r-e-v-e-r to make, and, well, I just don’t always have forever. I’m all for a cook-all-day meal, but sometimes our schedule just can’t swing it.
This whole craving for pulled pork happened to coincide nicely with a recent episode of Guy Fieri’s Diners, Drive-Ins and Dives. A show on the Food Network, Guy visits various spots around the country to see what they’re serving up. I actually watch the show with a notebook and pen at the ready, I kid you not. All the better to scribble down the delicious concoctions Guy stumbles upon in the restaurants he stops at, since the recipes usually aren’t readily available.
On a recent episode, Guy was in Alabama and a featured restaurant owner mentioned their Alabama Sauce, a condiment that they serve on a lot of their dishes. A mixture of just mayo, cider vinegar and black pepper, I jotted it down as a reminder to make sometime. That “sometime ” turned out to be this past Sunday. Now I just needed something to go with the sauce … the pulled pork! I set off to the Cooking Light website in search of a recipe and came up with Alabama Pulled Pork Sandwiches with White Barbecue Sauce.
See where this is going? I now had the perfect opportunity to make the Alabama Sauce mentioned on the episode of Diners, Drive-Ins and Dives, and take care of the sudden urge for pulled pork.
I made the pork portion of the recipe exactly as written. When it came to the sauce, I used the measurements of the mayo, vinegar and pepper in the Cooking Light recipe, but nixed adding the lemon juice and salt, so it was more in keeping with the one featured on Diners, Drive-Ins and Dives.
With a recipe this easy, there is no reason that Pulled Pork shouldn’t be cooking in everyone’s kitchen this week … well, unless you’re vegetarian or don’t eat pork. The rest of you … make it!
Moist, tender, slightly sweet from the brown sugar and completely shreddable with a fork, it was delicious and a keeper for sure. I had to fight the urge to add a little bit of traditional barbecue sauce to it since every time I’ve had pulled pork, it’s been coated in the stuff and is that deep red color that some of us are more familiar with. But Alabama barbecue, as I’ve learned, is a bit different than what I might consider barbecue. This Alabama sauce is apparently popular in the extreme North section of the state.
No matter where it’s from, bring it home to your plate. You’ll be glad you did.
See the recipe for Alabama Pulled Pork Sandwiches with White Barbecue Sauce.
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