Description

This Southern-style BBQ plate features tender pulled pork dressed in zesty Alabama white sauce and a touch of classic red BBQ sauce, served with tangy collard greens, smoky baked beans, and crisp pickle spears. It’s a true down-home comfort meal.

Ingredients

Units Scale

For the Pulled Pork:

2–3 lbs pork shoulder (or Boston butt)
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 cup apple cider vinegar
Optional: 1/4 cup water (for moist slow cooking)

For Alabama White Sauce:

1 cup mayonnaise
1/4 cup apple cider vinegar
1 tbsp lemon juice
1 tbsp horseradish
1 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Pinch of cayenne pepper

Sides:

2 cups baked beans (with brown sugar & bacon)
2 cups cooked collard greens (with smoked ham hock or bacon)
Pickle spears (chilled)
Optional: Classic BBQ red sauce (for drizzling)

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Instructions

Make the pulled pork: Season pork with paprika, garlic powder, onion powder, salt, and pepper. Slow cook in a crockpot with apple cider vinegar (and water if needed) on LOW for 8 hours or until fall-apart tender. Shred with forks.
Mix the Alabama white sauce: Whisk all sauce ingredients in a bowl until smooth. Refrigerate until ready to use.
Prepare baked beans and greens: Use canned or homemade baked beans, simmered with brown sugar and chopped bacon. Cook collard greens low and slow with broth, seasoning, and smoked meat until tender.
Assemble the plate: Spoon pulled pork onto a plate, drizzle with Alabama white sauce and red BBQ sauce. Add a scoop of baked beans, collard greens, and 1–2 pickle spears.

Nutrition

Serving Size: 1 serving
Calories: Approx. 600 kcal
Sugar: Varies
Sodium: Varies
Fat: Varies
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: 0g
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies