Ok, we're talking pulled pork here. And it seems to me that pulled pork sammy are a regional thing when it comes to what you sauce it up with (and I'm talking just the bun, pulled pork, sauce and slaw kinda sammy). As we all know NC has its vinegar sauce, KC has its tomato sweet, yada, yada, yada... What I want to know though, is what do YOU use?!?! And WHY do you think its better? I went to KU so I'm a KC style kinda guy.
I offer pulled pork sammy's on my menu, but I have always had it with one sauce... KC sweet. I want to get a couple sauces together to offer, so I just want to see what sauce(s) are you guys having PP sammies with at home as well as whats you fav overall (could be a restaurant... whatever) I just wanna know the style of sauce and a basic flavor profile. Thanks everyone... Look forward to seeing the feedback. :thumb:
Cheers
I offer pulled pork sammy's on my menu, but I have always had it with one sauce... KC sweet. I want to get a couple sauces together to offer, so I just want to see what sauce(s) are you guys having PP sammies with at home as well as whats you fav overall (could be a restaurant... whatever) I just wanna know the style of sauce and a basic flavor profile. Thanks everyone... Look forward to seeing the feedback. :thumb:
Cheers