Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: syoungs on April 19, 2022, 10:00:36 AM
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Looking to mix it up a little bit on the finishing sauce for the 20# of pulled pork I've got in the smoker right now at work.
I usually mix apple cider vinegar, water, garlic, paprika, brown sugar and crushed red peppers together, and cook until sugar is dissolved. All based on feel, not measured.
What's yours?
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Honey, apple cider vinegar, tomato sauce, ground mustard, chili powder, minced garlic or garlic powder (depending on mood), onion powder, paprika, worchestershire powder (not sauce) and then whatever other spice strikes my fancy as I pull jars out of the cupboard. I have been using ginger alot lately in everything and tumeric can be great but I overdid it once and it really changed the taste so now I'm a little gun shy on that.
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Lillie's Q Gold South Carolina Mustard Barbeque Sauce
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I use a little Sweet Baby Ray's BBQ and sour cream on pork tacos and with the pork on eggs. Had some this morning. Good stuff.
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Sweet Baby Ray's and Honey... sometimes some ranch.
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I haven’t tried it on pulled pork but Krackers bourbon sauce is amazing on anything. :tup:
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The only thing that I put on pork, or any meat for that matter, is the au jus that comes from the meat and is collected in the foil wrap after resting. I'm a guy that believes that light seasoning before cooking enhances the flavor of the meat and adding sauce hides it.
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If you absolutely have to put something on your pork I recommend Wynoochie Valley Gourmet It’s a vinegar based sauce much like a Carolina style.
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Not mine😉🥃🇺🇸
The Finishing Sauce I use is as follows:
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
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I take the easy route as well. Sweet n Spicy Sweet Baby Rays.
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Dang. Some of y'all are next-level with your finishing sauce. I might have to try those...
I put butter and brown sugar on the butt when I wrap it.
When I pull it off I put the residue in the bottom of the pan into a fat separator.
Add a little vinegar and pour it back on the pork as I pull it. :twocents:
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Pour the liquid out of the holding pan after the pork butt is finished. Reduce that by about half, put it in fridge until it turns into gelatin with a layer of fat on top. Skim off the fat. The remaining gelatin is flavored with the rub spices and whatever basting liquids that you used. Just warm it to turn it back into liquid, makes an awesome finishing sauce.
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When i'm making ribs and I get to the wrapping part I put just a little sweet baby rays on them, some brown sugar and some wagyu fat. When I unwrap I save all of the liquid just for pulled pork. Put it in a container let it cool and freeze for later. When it's time to use it thaw it out put it in a sauce pan (you can add some more sweet baby rays if you want at this point, I usually don't unless my GF wants it to have a stronger bbq sauce flavor) and warm it up, put it on the finished pulled pork. If you like a little heat add a couple of cut up jalapenos to it when you reheat it, then you can strain it if you want or dump it on with the jalapenos.
