Alabama BBQ Pork Plate
Tender pulled pork with Alabama's signature white BBQ sauce—a creamy, tangy blend of mayo and vinegar that defines this regional classic. Served with coleslaw and cornbread for an authentic Southern plate.
- Total time
- 45 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- ¾ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pound pulled pork (rotisserie or leftover)
- 3 cups store-bought coleslaw mix
- 2 slices cornbread (store-bought or homemade)
Instructions
- 1
Pour 0.75 cup mayonnaise, 3 tablespoons apple cider vinegar, and 1 tablespoon Worcestershire sauce into a small bowl.
- 2
Add 0.5 teaspoon black pepper and 0.25 teaspoon cayenne pepper to the bowl.
- 3
Whisk all the sauce ingredients together with a fork until smooth and uniform in color, about 30 seconds.
- 4
Place the pulled pork in a 10-inch skillet over medium heat and stir gently once every 30 seconds until it is heated through and steaming, about 4 minutes.
- 5
Pour half the Alabama white sauce over the warm pulled pork and stir with a wooden spoon until the meat is evenly coated.
- 6
Place a cornbread slice on each of two serving plates, positioning it slightly to the left side of the plate.
- 7
Spoon the sauced pulled pork directly onto each plate to the right of the cornbread, making a mound about 2 inches tall.
- 8
Put 1.5 cups of coleslaw mix into a small bowl and drizzle with 2 tablespoons of the remaining Alabama white sauce, then toss gently with a fork until coated.
- 9
Divide the dressed coleslaw between the two plates, placing it in a small mound above the pork.
Tools you’ll need
- small mixing bowl
- fork
- 10-inch skillet
- wooden spoon
- two serving plates
- small bowl for coleslaw
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