Ingredients
- SAUCE:
- 1/2 cup reduced-fat mayonnaise
- 2 Tablespoons white vinegar
- 1 teaspoon coarsely ground fresh pepper
- 1 teaspoon fresh lemon juice
- dash of salt
- PORK:
- 1 1/4 pounds pork tenderloin, trimmed
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 3 Tablespoons brown sugar
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- BISCUITS:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup mashed cooked sweet potato (about 3/4 pound)
- 2 Tablespoons brown sugar
- 3 Tablespoons butter, melted
- 2/3 cup fat-free milk
Preparation
Step 1
1. Prepare sauce: Combine sauce ingredients in a small bowl. Cover and chill.
2. Prepare pork: Cut pork in half lengthwise; cut crosswise into 2 1/2-inch chunks. Combine apple cider vinegar and remaining pork ingredients 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.
3. Prepare biscuits: Preheat oven to 425°F. Whisk together flour, baking powder, and salt in a large bowl. Combine potato, 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. You'll need to cut and then re-roll scraps and cut again. Place biscuits on a baking sheet coated with cooking spray. Bake for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack.
4. To assemble sandwiches, place pork and a dollop of the white barbecue sauce in between two biscuits.