Best BBQ sauce for pulled pork?

M

medeloach

Knows what a fatty is.
Joined
Dec 29, 2011
Messages
148
Reaction score
53
Points
0
Location
Columbus, OH
I'm thinking about making some home made bbq sauce for my pulled pork tomorrow. Suggestions? I've tried a Neely's recipe on Food Network and it was pretty decent. Think I'm gonna pull out a few books for some ideas...
 
Anything that is apple cider vinegar based really lets the pork shine. Or nekkid on a bun is always good :wink:
 
Blues Hog Tennessee Red is my usual for PP. I use it lightly just to help stay moist.

Using tapatalk with my note II
 
I like a good dousing of Carolina Red on PP to begin with. Usually that's all it needs but, you can add any sauce you want after that.
Plenty of recipes for CR on the net. Quick and easy too.
Make it as mild or spicy as you like.
 
This is my go to vinegar sauce for PP, it's simple but very good.

1 cup cider vinegar
1/4 cup ketchup
1/8 cup brown sugar
2 1/2 tsp salt
2 tsp red pepper flakes
1 tsp black pepper
 
These are the ones I keep on hand for a little variety

Eastern N..C. BBq sauce
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

Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

For a smoother sauce, blend on high for a few minute

Shack Attack BBQ Sauce Recipe

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.
 
That Roxy's is good. That Shack Attack looks pretty close to what I do for a vinegar sauce. You could always just slop cole slaw on it too.
 
I am a fan of the Eastern Carolina style sauce which several have posted recipes for. It is thin since it is vinegar base and you use it till you taste the slight bite of the vinegar. And it lets the pork flavor shine through. I have gotten nothing but rave reviews from family and friends that have had my pulled pork with the carolina style sauce on it.
 
landarc said:
That Roxy's is good. That Shack Attack looks pretty close to what I do for a vinegar sauce. You could always just slop cole slaw on it too.
Click to expand...

Cole slaw for sure! The Shack sauce is a Virginia sauce inspired by an African American BBQ cook who cooked BBQ from around the 1840s to the beginning of the 20th century in VA. His name was Shack and he was a much respected man for his cooking and for his heroics saving lives during the civil war.
 
growit said:
This is my go to vinegar sauce for PP, it's simple but very good.

1 cup cider vinegar
1/4 cup ketchup
1/8 cup brown sugar
2 1/2 tsp salt
2 tsp red pepper flakes
1 tsp black pepper
Click to expand...

That reminds me of Lexington, NC dip. I'm trying it!
 
I also love the Shack Attack, and this is my go-to:

Cider Vinegar Barbecue Sauce:

• 1 1/2 cups cider vinegar
• 1 cup yellow or brown mustard
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 2 garlic cloves, smashed
• 1 teaspoon salt
• 1 teaspoon cayenne
• 1/2 teaspoon black pepper

Combine all in a saucepan over medium heat. Simmer gently, stirring, for at least 10 minutes until the sugar dissolves.
 
I made some Roxy's and am gonna try this one I found:

1 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoon olive oil
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke (just a few drops - optional)
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground

The only difference is that I don't have apple cider - I have apple juice, but I think it'll be fine. To be honest, I've never tried a recipe that had molasses in it, so I wanted to try it. As far as the thin vinegar-based sauces, I'm really not that into them. Perhaps it's because I'm originally from the SOUTH Carolina Lowcountry and that's really a North Carolina thing...

Pron coming tomorrow. Hope everyone has a great New Years Eve!

🍴🍺🍻
 
Big Bob Gibson’s Championship red sauce
2 cups ketchup
2/3 cups dark brown sugar
1/2 cup distilled vinegar
1/2 cup water
2 tablespoons honey
4 teaspoons Worcestershire sauce
4 teaspoons liquid smoke
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon celery seed


I actually heat this over low heat to help infuse all the flavors then let it cool.
 
ENC sauce does not have ketchup in it. The rest of you are NUTS! KISS
 
You must log in or register to reply here.

Similar threads

cayenne
Can someone coach me on Carolina style vinegar/mustard bbq sauces?
2
Replies
24
Views
2K
cayenne
cayenne
J
Q for work picnic, Chicken, beef & pork????
Replies
5
Views
472
jjdbike
J
NCGrimbo
Question for the pizza oven guys and gals.
Replies
12
Views
664
NCGrimbo
NCGrimbo
snadamo
Maiden Cook on OKJ Offset: Pulled Pork
Replies
8
Views
562
TheHojo
TheHojo
N
Gonna do some hey grill hey smoked pork carnitas
Replies
6
Views
831
SmittyJonz
S
Back
Top