I smoked my first pork butt today and needed to season it with something after I pulled it. A forum member was kind enough to share this recipe with me, so I made it up and mixed in the bunch of pork shoulder and it turned out sooo yummy!
I don't dip the pork into this sauce as it is too vinegary that way, but I mix it in the pork beforehand and let it sit in the fridge that way. So delicious. I am not a big fan of sweet masking sauces. I could still taste all the pork and smoke flavor after applying this sauce; which is how I like it. I can't wait to buy some french bread and throw together a pulled pork & coleslaw sandwich with it.
Mini WSM (Smokey Joe Gold), Weber OTG 22.5, GMG Davy Crockett, Hasty-Bake Suburban (Late 1970's), Bayou Classic 60K BTU Propane Burner, PGS K40, Smokey Joe Silver (for fish).