What is your go to sauce for pulled pork?

[sarth67]

I have been making several attempts at different sauces here recently
Sweet apple butter BBQ sauce it was ok but really too sweet for me for pulled pork.

I just made a Carolina Mustard sauce
Roughly following this recipe
Author: Steve Cylka
Ingredients

• 1 cup prepared yellow mustard
• 3/4 cup brown sugar
• 3/4 cup vinegar
• 1/4 cup water
• 1 tbsp chili powder
• 1 tsp black pepper
• 1/2 teaspoon cayenne
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 3 tablespoons butter

Instructions

1. Whisk all the ingredients together in a saucepan until smooth. Cook on medium low heat for about 20 minutes to allow the flavors to combine.
2. Store in a jar or squeeze bottle in the fridge.

only change was I added some brown mustard about 1/4 of a cup instead of all yellow. and extra cayenne pepper 1/2 table spoon instead of teaspoon OOPS

WOW it is really good front end it is tart and a little sweet but then starts biting your tongue afterwards.


So what is your favorite recipe or pre made sauce for pulled pork.

 

[Evil-g]

Here’s a thread all about that.

https://www.bbq-brethren.com/forum/showthread.php?t=212642

 

[SmittyJonz]

https://www.bbq-brethren.com/forum/showthread.php?t=212642

 

[IamMadMan]

For years I have tried virtually 100's of recipes and variations of them, never really outstanding. So now I prefer to use higher end commercial sauces like Blues Hog, Yes Dear, Phil's, and Head Country. I get my best results from mixing two or more sauces (mainly Blues Hog Original and Blues Hog Tennessee Red) (and other added ingredients) to get the end result I desire.


I also prefer to serve the sauce on the side, usually 2 or more. Savory, Sweet, and a Spicy so there is something for everyone in attendance.

 

[Joshw]

If I am going to sauce, 9 times out of 10, it is Head Country.

 

[WilliamKY]

I used to use different bbq sauces but Lexington style finishing sauce is my new favorite.

 

[Blowin' Smoke]

I make my own. It’s a mix of Carolina vinegar sauce and a ketchup based sauce. You can add more heat or more sweet depending on your taste.

2 Tablespoon melted butter
2 cups apple cider vinegar
2/3 cup Heinz ketchup
1/2 cup dark brown sugar
1/4 cup Worcestershire
1/4 cup Franks hot sauce
1 Tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon ground cumin

Add onion powder, pepper, salt to taste, or add your favorite bbq rub to compliment. It’s phenomenal with pulled pork and chopped brisket.


Sent from my iPhone using Tapatalk

 

[smoke ninja]

Boshizzles shack attack

Shack Attack BBQ Sauce Recipe
Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.

 

[frognot]

I like Blues Hog Tennessee Red but when out of that make up some Fat Johnny's Bastardized Piedmont Sauce.

https://www.bbq-brethren.com/forum/showthread.php?t=213153

 

[Big Frank]

+ Carolina Mustard sauce

 

[KevinJ]

I like Blues Hog Tennessee Red

I prefer to eat it dry or with some apple cider vinegar based slaw on top, if I'm going to use a sauce it's Tennessee Red, Swamp Boys is a distant second.

 

[dadsr4]

None. Each person likes different things, and most of my pulled pork goes into the freezer for future use. I've used, and enjoyed, some of the things listed, but others have indicated that they would prefer to chose their own. The only one that ever gets mentioned is "BBQ sauce". Like Kraft or SBR.

 

[Ducksmoke]

I love “Roxy Sauce”. I think it’s fantastic with pulled pork. Recipe is on the net.

 

[Westx]

Swap Boys original mixed with some of their bootleg red.

 

[Monkey Uncle]

I'm a North Carolina snob. Cider vinegar, salt, black pepper, and red pepper flakes (or cayenne powder). By far the best accompaniment for pork BBQ, IMHO. Must be eaten with sweet white/green slaw.

However, I also sometimes make a piedmont NC sauce that starts with the above basic ingredients and adds ketchup and brown sugar, with a touch of onion, Worcestershire sauce, and dry mustard. Vinegar is still the dominant flavor; I don't like sweet sauces or mustard-based sauces on pulled/chopped pork.

Tip: If your sauce recipe calls for water, try leaving it out and keeping all the other ingredients the same. You'd be surprised how much more flavor you'll get.

 

[tom72]

I like my root beer/star anise sauce with pulled pork:

2 large lemons

3 cloves of garlic, peeled and lightly crushed

3 slices of onion, about 1/4 inch thick

2 cups of root beer

1 1/2 cups ketchup

1 1/2 tablespoons of Worcestershire sauce

4 tablespoons hot sauce

2 tablespoons of cider vinegar

2 teaspoons of liquid smoke

1 tablespoon of fresh ground black pepper

2 tablespoons of brown sugar

4 tablespoons of molasses

2 tablespoons of honey

3 ounces (1/2 can) of tomato paste

6 star anise

Optional: 1 teaspoon of root beer extract for flavor

Cut one of the lemons in half cross-wise and cut two 1/4 thick slices from the halves. Remove any seeds from the slices. Juice the remaining lemon and half of the second lemon (you can add more or less, depending on your tastes).

Add the lemon slices, lemon juice, and all remaining ingredients to a large heavy saucepan and slowly bring to a boil over medium heat. Reduce the heat slightly to maintain a gentle simmer. Let the sauce cook down until it's thick and richly flavored. Taste for seasoning, and add more lemon juice, hot sauce, and/or cider vinegar as necessary and season with salt to taste. Strain the sauce into a bowl and let cool to room temperature, then refrigerate, covered, until serving.

 

[WilliamKY]

I'm a North Carolina snob. Cider vinegar, salt, black pepper, and red pepper flakes (or cayenne powder). By far the best accompaniment for pork BBQ, IMHO. Must be eaten with sweet white/green slaw.

However, I also sometimes make a piedmont NC sauce that starts with the above basic ingredients and adds ketchup and brown sugar, with a touch of onion, Worcestershire sauce, and dry mustard. Vinegar is still the dominant flavor; I don't like sweet sauces or mustard-based sauces on pulled/chopped pork.

Tip: If your sauce recipe calls for water, try leaving it out and keeping all the other ingredients the same. You'd be surprised how much more flavor you'll get.

After trying another brethren's recipe I'm not sure I can do bbq sauce again on pulled pork. I always liked it until I did the finishing sauce and realized I just liked the sweetness. With the vinegar sauce I can taste the real bbq and smoke. Just my opinion.

 

[SirPorkaLot]

No sweet sauce on my pork please.

This is how I roll.

 

[JVM59]

A few years ago my wife and I were in Huntsville Alabama and came across a BBQ restaurant named Dreamland. It's still my first choice for pouring over freshly pulled pork.

 

[Kevin89]

No sweet sauce on my pork please.

This is how I roll.

I actually used this exact recipe this past Sunday on my first pork butt, definitely enjoyed it. Gotta love the tang.