Our White BBQ Sauce goes way back in the life of No Time 2 Cook. My sister, Kay Patterson Olliver, designed the original recipe. When we added it to the No Time 2 Cook menu, I would smoke a dozen chickens at a time, hand pull them, toss in the white BBQ sauce, and freeze for farmer’s markets. We sold this White BBQ Chicken at The Mustard Seed in Oxford until there just were not enough hours in the day for the smoking and pulling. It was a true labor of love for my customers.
The idea of serving this BBQ sauce with pulled pork was birthed this past weekend at our family cabin when trying to come up with a great new recipe for the Ole Miss/Alabama game. I tested the recipe with my Oven “Smoked” Pork Shoulder Roast and made up the slaw recipe on the spot. My oh My! Did we eat well! These sliders were a hit! They will be at your next tailgate event or in front of your TV as well! Don’t let all the ingredients discourage you from giving this a try. Each step is very easy to assemble and will be especially simple if you buy your pulled pork from your favorite BBQ spot in town. View the recipe at notime2cook.com, where you can print and save it in your own recipe box!
White BBQ Sauce:
2 c. Hellman’s Mayonnaise
1 t. White Pepper
1 t. Black Pepper
1 t. Garlic Powder
¼ t. Onion Powder
¼ t. Red Pepper
¼ t. Paprika
1 T Apple Cider Vinegar
1 T “Better Than Bouillon” Chicken Base
1 T Honey
¼ c. Worstershire Sauce
2 t. Louisiana Hot Sauce
2 t. Lemon Juice
2 t. Horseradish
Directions: Whisk all ingredients together and serve at room temp or make ahead and chill. Note: Left over sauce will keep for several months in your refrigerator.
3# Pulled Pork:
Purchase from your favorite BBQ place in town or see my Oven “Smoked” Pork Shoulder Roast for a great recipe that can be put on to slow cook in the morning and ready to serve by game time.
Slaw: Double this recipe if you want extra slaw on the side
1/10 oz. bag shredded cabbage
½ c. Famous Dave’s Signature Spicy Pickle Relish
½ c. Hellman’s Mayonnaise
2/10ct. bags Sister Shubert Yeast rolls. Bake according to package directions. Allow to cool and split before serving.
How to build a slider: 1 roll, ½ cup pork, 1 T White BBQ Sauce, ¼ cup slaw. Works great to set out and let guests build their own.
Yield: 20 sliders
In 2005, Karen Kurr began selling her Cajun and Southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on hottytoddy.com, the NoTime2Cook website and on social media.HERE!