In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until ready to serve.
To make the burgers:
Combine the pork, paprika, chili powder, cayenne, salt and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handing the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.
Meanwhile, preheat the grill to medium-high heat. Brush the grill rack with oil to prevent sticking. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Gouda and put the rolls, cut side down, on the outer edges of the rack to lightly toast.
To assemble the burgers, place a generous amount of Alabama white sauce on the cut side of the rolls. On the bottom half of each roll place shredded greens, a cheese-topped patty, and 2 slices of bacon. Cover with the top of the roll and serve.