Creamy white barbecue sauce makes a refreshing change from the traditional red variety, especially atop peppery pulled pork.
Pulled Pork with White Barbecue Sauce
- 1/2 cup mayonnaise (regular or reduced-fat)
- 2 tablespoons white vinegar
- 1 teaspoon coarsely ground fresh pepper
- 1 teaspoon fresh lemon juice
- dash salt
- 1-1/2 pounds pulled pork (See note)
- 6 buns
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Add all ingredients to a small bowl and stir to combine. Cover and chill.
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Drizzle over pulled pork sandwiches.
Recipe adapted from MyRecipes.com.
Easiest pulled pork ever: In a large roasting pan, place a large pork butt or shank, coating liberally (I mean handfuls) of cracked pepper. Roast low and slow, 250 for 12-13 hours is great, until meat is falling apart and reaches an internal temperature of 195F. Let the meat rest for about 20 minutes, then start tearing into it using two forks and mixing the meat and juices together.