HICKORY BBQ SAUCE RECIPE RECIPES

Name: Alabama White BBQ Sauce
Prep time: 5 min
Total time: 5 min
Yield: 3 cups.
Ingredients: 2 cups mayonnaise; 1 cup cider vinegar; 2 tablespoons pepper; 2 tablespoons lemon juice; 1 teaspoon salt; 1/2 teaspoon cayenne pepper

ALABAMA WHITE BBQ SAUCE RECIPE: HOW TO MAKE IT

Alabama White BBQ Sauce Recipe: How to Make It image

My boys use to spend their summers with their grandmother in the South. She would treat them to a meal at a restaurant that served Alabama white sauce over chicken and my family thought it was wonderful. I started making it at home and it always brings back memories of those summers in Tuscaloosa. This Alabama white sauce recipe should be applied only at the very end of your grilling or smoking because it will break down and separate if it is heated too long. —Sabrina Everett, Thomasville, Georgia

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 3 cups.

Number Of Ingredients 6

Ingredients

2 cups mayonnaise
1 cup cider vinegar
2 tablespoons pepper
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

In a small bowl, whisk all ingredients. Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling. Serve remaining sauce on the side for dipping.

Nutrition Facts : Calories 124 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 192mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

BBQ PULLED PORK RECIPE - BBC GOOD FOOD | RECIPES AND ...

BBQ pulled pork recipe - BBC Good Food | Recipes and ... image

An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun

Provided by Jennifer Joyce

Categories Main course

Total Time 5 hours 20 minutes

Prep Time 10 minutes

Cook Time 5 hours 10 minutes

Yield Makes enough for 16 buns with leftovers

Number Of Ingredients 9

Ingredients

2 ½kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
16 brioche buns (see 'goes well with')
Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Steps:

Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

Nutrition Facts : Calories 251 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, ProteinContent 26 grams protein, SodiumContent 0.8 milligram of sodium

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