scottjess
Knows what a fatty is.
Ive got a butt on the que right now; thinking about sauce.
What is your favorite sauce to use on Pulled pork?
Recipes?
What is your favorite sauce to use on Pulled pork?
Recipes?
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Sauce for Pull Pork
- Thread starter scottjess
- Start date
Budman1
is one Smokin' Farker
I'm in the same boat, got one on the UDS. I foiled it after 7 hrs, with a little honey, cider vinegar, and apple juice. I plan on trying it dry, but I do have a bottle of Sweet baby Ray's JIC.
Hoss
Quintessential Chatty Farker
Blues Hog Tennessee Red.
scottjess
Knows what a fatty is.
Theres a Carolina BBQ joint about 5 mins away that sells their sauce by the pint; I am very tempted to buy some since it is so dam delish BUT I would like to at least try to make it myself.
K-JUN
is one Smokin' Farker
I love this one.
Big Bob Gibson's
MEMPHIS-STYLE CHAMPIONSHIP RED SAUCE
Makes 4 cups
Ingredients:
1 1/4 cups ketchup
1 cup water
3/4 cup vinegar
3/4 cup tomato paste
3/4 cup brown sugar
2/3 cup corn sugar
1/2 cup pure maple syrup
4 tablespoons honey
3 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire sauce
1 tablespoon apple sauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons liquid smoke
1 teaspoon onion powder
3/4 teaspoon cornstarch
1/2 teaspoon dried mustard powder
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder (I used a little more)
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/8 teaspoon ground cumin
Directions:
Combine all of the ingredients in a sauce pan and blend well. Bring it to a boil and then reduce to a simmer over a medium-low heat for 10 to 15 minutes. Allow the sauce to cool. It stores in a tightly sealed container for 2 weeks in a refrigerator.
Big Bob Gibson's
MEMPHIS-STYLE CHAMPIONSHIP RED SAUCE
Makes 4 cups
Ingredients:
1 1/4 cups ketchup
1 cup water
3/4 cup vinegar
3/4 cup tomato paste
3/4 cup brown sugar
2/3 cup corn sugar
1/2 cup pure maple syrup
4 tablespoons honey
3 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire sauce
1 tablespoon apple sauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons liquid smoke
1 teaspoon onion powder
3/4 teaspoon cornstarch
1/2 teaspoon dried mustard powder
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder (I used a little more)
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/8 teaspoon ground cumin
Directions:
Combine all of the ingredients in a sauce pan and blend well. Bring it to a boil and then reduce to a simmer over a medium-low heat for 10 to 15 minutes. Allow the sauce to cool. It stores in a tightly sealed container for 2 weeks in a refrigerator.
Bludawg
somebody shut me the fark up.
Do a search for Shack Attack sauce it's the "Stuff" I use it or this one
E NC Pig Juice
Ingredients:
1 quart cider vinegar
1/8 cup salt
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon milled black pepper
1 1/2 tablespoons red pepper flakes
1/2-3/4 cup light brown sugar, depending on taste
1 tablespoon hot pepper sauce
E NC Pig Juice
Ingredients:
1 quart cider vinegar
1/8 cup salt
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon milled black pepper
1 1/2 tablespoons red pepper flakes
1/2-3/4 cup light brown sugar, depending on taste
1 tablespoon hot pepper sauce
scottjess
Knows what a fatty is.
HeSmellsLikeSmoke
somebody shut me the fark up.
A surprisingly good one for emergencies is: 2 Parts Sweet Baby Ray Original, 1 part cider vinegar and 1 part Maple Syrup.
aawa
Babbling Farker
I prefer Eastern Carolina Style Sauce
2 cups apple cider vinegar
1 tablespoon turbanado sugar or brown sugar
1 tablespoon cayenne
several dashes of your favorite hot sauce
1 tablespoon salt
1 tablespoons of crushed red pepper
2 cups apple cider vinegar
1 tablespoon turbanado sugar or brown sugar
1 tablespoon cayenne
several dashes of your favorite hot sauce
1 tablespoon salt
1 tablespoons of crushed red pepper
What flavor do you prefer?
Mustard--Vinegar--Ketchup--or ????
Without that info, it is all a guess.
TIM
scottjess
Knows what a fatty is.
The one I like from the joint up the road is red in color and vinegary.
My guess is cider vinegar and ketchup?
Bludawg
somebody shut me the fark up.
That looks a nice easy oneany cooking involved? or just mix?
I warm up the vinegar to ease dissolving the BS and the salt and dump in the rest of the stuff let it cool and bottle.
Lake Dogs
Quintessential Chatty Farker
Somewhere in here are my favorites:
http://www.bbq-brethren.com/forum/showthread.php?t=99442&highlight=infernooo
http://www.bbq-brethren.com/forum/showthread.php?t=99442&highlight=infernooo
Toney Marconi
Full Fledged Farker
I've been using this
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
BUT that Shack Attack sauce sounds pretty damn gewd! I'm gonna try that next time.
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
BUT that Shack Attack sauce sounds pretty damn gewd! I'm gonna try that next time.
That helps a lot for those who read it!
For a commercial sauce, that sounds like Blues Hog Tennessee Red or something similar.
Now, folks can focus in on your desired flavor.
Gonna be Good Eats--I bet!
TIM
HankB
is Blowin Smoke!
I like a mustard based sauce and use this one:
Big Daddy’s Carolina Style Barbecue Sauce
Big Daddy’s Carolina Style Barbecue Sauce
ITBFQ
is Blowin Smoke!
That's quite a farking list of ingredients! Sure sounds good though...
scottjess
Knows what a fatty is.
K-JUN
is one Smokin' Farker
That looks a nice easy one
Sorry for the late reply.
Directions:
Combine all of the ingredients in a sauce pan and blend well. Bring it to a boil and then reduce to a simmer over a medium-low heat for 10 to 15 minutes. Allow the sauce to cool. It stores in a tightly sealed container for 2 weeks in a refrigerator.
It does have a ton of ingredients but it is worth it.
btw. I skip the Tbs of apple sauce
