Pulled Pork Finishing Sauce?

[aawa]

Here is my finishing sauce recipe. It is nice and simple but elevates the pork rather than giving it a strong flavor.

2 cups apple cider vinegar
3 Tbs crushed red peppers (less if you don't like a little bit of heat)
3 Tbs turbinado sugar
2 Tbs Kosher salt

Mix and shake and let it stand for 1 or more days. I personally keep a big jar of it on the counter and I will shake it every day. The last jar has been melding together in flavor for almost a month now.

I use 1/2 a cup of the finishing sauce per 6-9lb pork butt. It is really only there to elevate the pork flavor, not change the taste.

 

[deguerre]

deguerre, what do you think about that basic recipe but use Oakridge HDD instead of the cayenne? Imight have to give that a try myself.

That's definitely a thought. It would introduce a little sugar to the mix which might not be bad. I'd cut down on the original's salt though since sea salt is the second ingredient listed for the HDD.

 

[nmeyer414]

whats the verdict smitty! which ones did you try, tweak, etc.....?!

 

[Joe Black]

I have a problem with this thread...
Which one do I try first?

Write all of them on slips of paper and put 'em in a bowl. Pull one out, you can't go wrong. They all looked good to me. :clap:

 

[dwfisk]

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

deguerre, what do you think about that basic recipe but use Oakridge HDD instead of the cayenne? Imight have to give that a try myself.

That's definitely a thought. It would introduce a little sugar to the mix which might not be bad. I'd cut down on the original's salt though since sea salt is the second ingredient listed for the HDD.

FWIW, I just made a small batch in a squirt bottle: +1 TBSP HDD, 2 Cups ACV, +1 TSP Sugar & +1 TSP red pepper flake. Just shook it up a little and had a taste; bright & a little heat, very promising. I think I'll let it sit in the fridge a couple days and give it a try. Now I need to make me some pulled pork:doh:

Edit: Forgot lemon, I'll go add a wedge.

 

[dwfisk]

Bump

 

[nmeyer414]

did we lose smitty!?

 

[aawa]

did we lose smitty!?

nah he is in a meat coma probably. He'll be back.

 

[Thatgrimguy]

This thread is fantastic. I am cooking pork today for 75ish. I have 4 butts and 9 racks of ribs on. I was thinking of offering a finishing sauce along with the bbq sauces. Now I have plenty of ideas! Been watching it all week.

 

[Clay-b-que]

nah he is in a meat coma probably. He'll be back.

...or he is too busy making all of these sauces! Man I hope he lets us know which one to try. I am in the same boat. Meat is cooking and I am looking for a sauce to make for everyone coming over this afternoon!

 

[SmittyJonz]

It'll be next weekend before I get to try some of these- I'm gonna do a 8-9-10 lb. Butt and try 2 or 3 of these sauces.

Anybody inject precook with the finishing sauce? Guess it'd be a Starting Sauce that way......

 

[nmeyer414]

shame on you for getting us all worked up.......:Cry:

 

[SmittyJonz]

So who has tried what? I havnt had time yet.

 

[Ducksmoke]

Roxys mustard sauce, recipie readily available.

I'll second Roxy sauce, it's fantastic for pulled pork.

 

[1buckie]

I'll second Roxy sauce, it's fantastic for pulled pork.

Third on that....it's a good one.....had a few conversations with the fellow & he's way knowledgeable about all things food & BBQ related....sent him some marinade & he used it in a way I'd never even thought of.....

There's some great mixes here & the regional items are tried & true, but being of the experimental bent & not being so much a fan of cooked tomato stuff (ACV, & vinegar sauces seem do-able, but without ketchup). I've done this a few times:

Pound of unsalted butter & a fistfull of rub......

 

[SmittyJonz]

I have a 10 lb Butt cut into 2 pieces about 6 lbs and 4 lbs on Drum right now - but just went on. I'm gonna try 2 of these - just trying to figure out which 2.

Also gonna make PBEs.

ok this one for sure cuz I use Sweet Baby Rays on Pork all the Time.

Here YA Go

Fat Johnny's Bastardized Piedmont Sauce

This is a thinner sauce really meant for pulled pork.
- an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways

Ingredients

1 qt Cider Vinegar
12 oz Sweet Baby Ray's BBQ Sauce
⅓ Cup packed Brown Sugar
1 Tbsp Red Pepper Flakes
2 Tbsp Salt
1 tsp Black Pepper
1 tsp Celery Seed
2 Tbsp Worcestershire Sauce
Juice of 1 Lemon
1 Tbsp Chipotle Powder
1 tsp Dry Mustard
1 Tbsp Onion Powder

Directions

Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ.

And this one:

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.

 

[nmeyer414]

slobbering all over myself just reading and waitin for pron

 

[LYU370]

I have a 10 lb Butt cut into 2 pieces about 6 lbs and 4 lbs on Drum right now - but just went on. I'm gonna try 2 of these - just trying to figure out which 2.

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And this one:

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.

You'll like the Shack Attack! Although you probably should have made it a few days ago. Gets better after it ages for a few days.

 

[1buckie]

I have a 10 lb Butt cut into 2 pieces about 6 lbs and 4 lbs on Drum right now - but just went on. I'm gonna try 2 of these - just trying to figure out which 2.

Also gonna make PBEs.

ok this one for sure cuz I use Sweet Baby Rays on Pork all the Time.


And this one:

Great......you go first, I'm ascared.....:grin:

 

[SmittyJonz]

Well I had several things going on Today so I only made the Basterdized Sauce. I followed the recipe but used a 18 oz bottle of Sweet Baby Rays - still had strong vinegar taste to me so I added 6 more ounces of Sweet Baby Rays - so 24 oz of SBR instead of 12 oz - I Like It.