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Brian in So Cal
05-14-2008, 02:13 PM
Do any of you brethren sauce thier pulled pork before turn in?

Any suggestions?

Thanks,
Brian

YankeeBBQ
05-14-2008, 02:51 PM
I sauce mine. Use a good sauce. If it's thick thin it out a little with some apple juice. Heat the sauce before applying it. I also finish with a little sprinkle of Rub Not the one I cooked it with but a different rub with a salty sweet finish.

The Giggler
05-14-2008, 03:51 PM
I sauce mine. Seem to have done best with a thin vinegar based sauce. Going back to the "old" recipe this year.

Be careful with how heavy it gets sauced, as pooling can come into question.

pigmaker23
05-14-2008, 04:03 PM
what rub would that be exactly ??

I sauce mine. Use a good sauce. If it's thick thin it out a little with some apple juice. Heat the sauce before applying it. I also finish with a little sprinkle of Rub Not the one I cooked it with but a different rub with a salty sweet finish.

Ford
05-14-2008, 05:16 PM
no sauce at KCBS usually means a DAL or clsoe to it. Fact of life.

tboneld
05-14-2008, 05:56 PM
no sauce at KCBS usually means a DAL or clsoe to it. Fact of life.


Really, am I the only one who doesn't sauce?:shock:

Professor Salt
05-14-2008, 08:28 PM
I took the Chris Lilly class last year. Lilly says that he always sauces at KCBS contests, but not at ICBA sanctioned contests.

I guess it's all in the expectations of the judges you're working with.

tboneld
05-14-2008, 08:36 PM
So, when you sauce "pulled" pork, do you sauce the bark before you pull it, or sauce all the pork after it is pulled.

Professor Salt
05-14-2008, 08:53 PM
Me personally, I sauce the bark and cook it on. Then after the meat is pulled, I'll sauce my turn in pieces very lightly with thin sauce, one at at time.

But everyone's different I suspect.

JD McGee
05-15-2008, 10:37 AM
Yep...:biggrin:

Brian in So Cal
05-15-2008, 06:15 PM
Thanks for all the tips.