SmittyJonz
somebody shut me the fark up.
Post your favorite(s) recipe. I need some ideas
Pulled Pork Finishing Sauce?
- Thread starter SmittyJonz
- Start date
Fwismoker
somebody shut me the fark up.
Keith's Famous Pulled Pork Finishing and Dipping Sauce
1 cup apple cider vinegar
1 cup catsup ( I use all natural- no corn syrup)
TB red pepper flakes
TS worstershire sauce
1/4 cup brown sugar
TS salt
TS cayenne pepper
Simmer after you make it and again before serving.
1/2 for the pull and half for sammies
1 cup apple cider vinegar
1 cup catsup ( I use all natural- no corn syrup)
TB red pepper flakes
TS worstershire sauce
1/4 cup brown sugar
TS salt
TS cayenne pepper
Simmer after you make it and again before serving.
1/2 for the pull and half for sammies
I know a lot of people that enjoy Smokin Okie's finishing sauce.
Smokin Okie's Pulled Pork Baste & Serving Sauce
I have no idea where this originated, I got it and modified it after someone else modified it... so here it is to enjoy for all.
I use this on pulled pork starting about 1/2 way through cooking (after the smoke stops).
Mop this on the pork warm. I've also used this on the meat when it's done -- I just spoon some sauce over pulled pork right on the bun.
(makes about 5 cups)
4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)
Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.
I make extra and put it in the fridge and it should last for a couple of months. But it's never around that long.
When I put some pork in food saver bags, I'll put some of this sauce in there with it -- when I reheat the pork it taste just like the first time.
Enjoy it.
Good Q'in
Smokin Okie
Smokin Okie's Pulled Pork Baste & Serving Sauce
I have no idea where this originated, I got it and modified it after someone else modified it... so here it is to enjoy for all.
I use this on pulled pork starting about 1/2 way through cooking (after the smoke stops).
Mop this on the pork warm. I've also used this on the meat when it's done -- I just spoon some sauce over pulled pork right on the bun.
(makes about 5 cups)
4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)
Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.
I make extra and put it in the fridge and it should last for a couple of months. But it's never around that long.
When I put some pork in food saver bags, I'll put some of this sauce in there with it -- when I reheat the pork it taste just like the first time.
Enjoy it.
Good Q'in
Smokin Okie
BoLiles
Full Fledged Farker
I try not to use finishing sauce for pulled pork, BUT I do do a mustard sauce on the side...other than that, it might be drippings with apple cider vinegar, brown sugar, rub and water as needed.
Mike Twangzer
is One Chatty Farker
Don't remember where I got this but I like it :
2 Cups Cider Vinegar ( I like to use Red Wine Vinegar )
2 TBS white sugar
1/4 Cup Brown Sugar
1/2 Cup Ketchup ( maybe a little less acc to taste )
1 TBS White Pepper
1 TBS Black Pepper
1 TBS (or more) Red Pepper Flakes ( I'll use Hot Sauce a good squeeze )
2 Cups Cider Vinegar ( I like to use Red Wine Vinegar )
2 TBS white sugar
1/4 Cup Brown Sugar
1/2 Cup Ketchup ( maybe a little less acc to taste )
1 TBS White Pepper
1 TBS Black Pepper
1 TBS (or more) Red Pepper Flakes ( I'll use Hot Sauce a good squeeze )
SmittyJonz
somebody shut me the fark up.
More please - I wanna try 3-4-5-6 and see what I like.
deguerre
somebody shut me the fark up.
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This is my all time favorite since I was a child. Use judiciously, but with a good vinegar slaw, its heaven on a bun.
http://www.bbq-brethren.com/forum/showthread.php?t=115217
http://www.bbq-brethren.com/forum/showthread.php?t=115217
Mokena Mitch
Well-known member
I've been adding the au jus from foiled ribs (brown sugar, honey, butter). It adds a different flavor profile that I haven't had anywhere else and I love it. I normally cook for the inlaws and they're allergic to vinegar so it doesn't leave me many options.
I'm cooking two butts today and I'm going to pull a little in a separate pan so I can try one of the finishing sauces above...they look so good! Now which one to try? Hmmm
I'm cooking two butts today and I'm going to pull a little in a separate pan so I can try one of the finishing sauces above...they look so good! Now which one to try? Hmmm
Richard1233
is one Smokin' Farker
Natural juices from the foil pan I set it in after I get the color I desire. Plus more rub that I used to begin with.
I give a few shakes of this once it is about to be served, I have also been known to spritz some of this during the cooking process (have to strain the chili flakes)
1 Tbs Crushed Red Pepper
1 Tbs of Brown Sugar
1 Tsp of Black Ground Pepper
1 Tsp of Kosher Salt
1 Cup of White Vinegar
1 Cup of Apple Cider Vinegar
1 Tbs Crushed Red Pepper
1 Tbs of Brown Sugar
1 Tsp of Black Ground Pepper
1 Tsp of Kosher Salt
1 Cup of White Vinegar
1 Cup of Apple Cider Vinegar
Bludawg
somebody shut me the fark up.
Blu's Red Pig Juice
1/4 cup Cider Vinegar
1/2 cup Ketchup
1/2 cup Water ( Sub Stock if desired)
3 tbl Brown sugar
1 tea sp Chili Powder
1 tea sp Salt
1/2 tea sp Black Pepper
1 Table sp Diablo jalapeno Mustard ( Sub 3 rings Pickled Jalapeno fine mince & yellar mustard)
pinch of Cayenne or to taste
1 Table sp red pepper flakes
Dissolve the salt and sugar in the Vinegar/ Water add remaining ingredients whisk to combine and bottle let stand 2-3 hrs.
Blu's Standard Pig Juice
2 cups cider vinegar
1 cup red wine vinegar
1 cup water
2 tbl ketchup
2 tbl Chrystal hot sauce
1Tbl Salt
2 tsp black pepper
2 tsp granulated Garlic
2 tbl red pepper flakes
Bring it to a boil and pull the pan off the heat let it cool and pour it in a clean bottle
1/4 cup Cider Vinegar
1/2 cup Ketchup
1/2 cup Water ( Sub Stock if desired)
3 tbl Brown sugar
1 tea sp Chili Powder
1 tea sp Salt
1/2 tea sp Black Pepper
1 Table sp Diablo jalapeno Mustard ( Sub 3 rings Pickled Jalapeno fine mince & yellar mustard)
pinch of Cayenne or to taste
1 Table sp red pepper flakes
Dissolve the salt and sugar in the Vinegar/ Water add remaining ingredients whisk to combine and bottle let stand 2-3 hrs.
Blu's Standard Pig Juice
2 cups cider vinegar
1 cup red wine vinegar
1 cup water
2 tbl ketchup
2 tbl Chrystal hot sauce
1Tbl Salt
2 tsp black pepper
2 tsp granulated Garlic
2 tbl red pepper flakes
Bring it to a boil and pull the pan off the heat let it cool and pour it in a clean bottle
jakel
Quintessential Chatty Farker
Sorry I don't have a recipe but this is one I had in Goldsboro NC in the sixties that I use all the time and highly recommend ...Scott's BBQ sauce a true eastern Carolina style.
http://www.scottsbarbecuesauce.com/
http://www.scottsbarbecuesauce.com/
Let us know which ones you try and what you think of them. Be interesting to hear.
quamdar
Full Fledged Farker
I love to make my own but normally I'm too lazy so my favorite would probably be just a jazzed up sweet baby rays with sriracha, apple cider vinegar, and whatever else I feel like throwing in.
IamMadMan
somebody shut me the fark up.
Thingfish
is Blowin Smoke!
I use the Shack Attack sauce posted here by Boshizzle - I suits my tastes perfectly!
http://www.bbq-brethren.com/forum/showthread.php?t=136085
http://www.bbq-brethren.com/forum/showthread.php?t=136085
:doh: +100 if you like vinegar & hot sauce.
Thingfish
is Blowin Smoke!
If you use a light touch when applying you can hardly detect any vinegar or hot sauce, just a pleasantly flavorful pork! But being a North Carolina boy, I go a bit stronger.
ymmiT
Full Fledged Farker
Another vote for Shack Attack.
