Matthew A. Moore Matthew A. Moore
November 28, 2014

It's Rivalry Week here in Alabama, and for the Auburn faithful the taste of last year's Iron Bowl victory still resonates as sweetly in their minds as it likely burns at the insides of Crimson Tide faithful. In case you missed it, it was quite the doozie.

Believe it or not, people around here take this rivalry with a grain of seriousness. I'm not going to say it gets blown out of proportion and takes precedence in every aspect of people's lives for a weekend, but it might just get blown out of proportion and take precedent in every aspect of people's lives for a weekend...

This is a game that Alabama wants (and needs) badly to win. Vengeance will be paramount in their minds, while Auburn will look to replicate a miracle of last year's proportions, especially given their recent skid. For purposes of personal safety and job security (this place is rife with fans on both sides, y'all), I refuse to pick a winner. May the best team win, he said with the utmost neutrality. 

Alabama Pulled Pork Sandwiches with White Barbecue SauceYou can't get much more Alabama than some finger-licking white barbecue sauce. And nobody does it better than Saw's BBQ here in Birmingham (which is why I deferred to an image of one of their delectable-looking sammies). While our recipe may not contain that certain je na sais quoi as whatever magic Saw's employs, it's still pretty darn good. Make some while cheering on your favorite team at the tailgate this weekend and let us know what you think. Happy Rivalry Week, y'all. Cheers.SAUCE:

1/2 cup reduced-fat mayonnaise2 tablespoons white vinegar1 teaspoon coarsely ground fresh pepper1 teaspoon fresh lemon juiceDash of saltPORK:1 1/4 pounds pork tenderloin, trimmed1/2 cup apple cider vinegar1/4 cup water3 tablespoons brown sugar2 teaspoons kosher salt3/4 teaspoon freshly ground black pepper1/2 teaspoon ground red pepper1/2 teaspoon chili powder1/4 teaspoon garlic powderBISCUITS:2 cups all-purpose flour (about 9 ounces)2 1/2 teaspoons baking powder1 teaspoon salt1/4 teaspoon ground cinnamon1 cup mashed cooked sweet potato (about 3/4 pound)2 tablespoons brown sugar3 tablespoons butter, melted2/3 cup fat-free milkCooking spray

1. Combine the first 5 ingredients in a small bowl. Cover and chill.

2. Cut pork in half lengthwise; cut crosswise into 2 1/2-inch pieces.

3. 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.

4. Preheat oven to 425°.

5. 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.

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