Need help on a sauce for pulled pork

northof8 · 10-14-2010, 12:08 PM

I'm going to make some pulled pork tomorrow since the family is coming. I don't put anything on ours but I don't know if anyone in the family does. Is there some kind of sauce I can buy and or mix that will good if they want some to put on? I know the local store has famous daves and sweet baby rays but not sure what else. I don't want to buy up a bunch of sauces I'll never use again.

Red57Bird · 10-14-2010, 12:24 PM

This is the sauce that I make for all my pulled pork. I personally think this is the best sauce I've ever had with pork.

http://www.bbq-brethren.com/forum/sh...ms+apple+sauce

greg of the BGE · 10-14-2010, 12:33 PM

My wife has one of the best recipes I have ever had for pulled pork, but I do not have it with me. It's lots of vinegar, a little ketchup, some yellow mustard and some Tabasco. I think that's about it. One of the great things about this recipe is, like a good slaw recipe it only gets better over time. The longer everything soaks in the sauce, the more amazing it becomes and left overs are heavenly.

Lake Dogs · 10-14-2010, 12:37 PM

I made up some 18 individual sauces a while back and sampled each with our pulled
pork, including 2 of Sweet Baby Ray's, others, plus Blues Hog's, and our own. Ends
up we like ours and Blues Hog original and Blues Hog Tennessee Red best, but our
most favorite is 1/3 mixture of ours and BH original and BH TR. If you're really a
fan of a vinegar sauce, frankly, it's hard to beat BH Tenn Red.

Ours is a mixture of tomato sauce, pure cane syrup, grape jelly, worchestershire sauce, cayenne, and I put in a little of our rub to tie it all in.

greg of the BGE · 10-14-2010, 12:39 PM

"frankly, it's hard to beat BH Tenn Red."

I've never tried it but for vinegar based sauces I think Bone Suckin Sauce is about as good as it gets.

Lake Dogs · 10-14-2010, 12:46 PM

BH original is very sweet, and I see why some prefer it as a glaze on ribs. I was most
surprised by the Tennessee Red. I like vinegar sauces *ok*, but man this one is
really something else. I use it now on pulled pork or beef regularly. It's pretty hot
(for an over-the-counter sauce) and peppery, but with more flavors than just the
hot and vinegar. I HIGHLY recommend it for a vinegar sauce.

We'll present our pork with 2 sauces next weekend (in a competition), and one of
the sauces may be plain old Blues Hot Tennessee Red.

Lake Dogs · 10-14-2010, 12:47 PM

I think a lot of the other guys around here highly recommend Head Country. I haven't
tried it yet, but probably will soon.

Chef Country · 10-14-2010, 01:08 PM

I like head country if I dont have any of my homeaid on hand wish i could share that recipe but id have to kill ya

hamiltont · 10-14-2010, 01:20 PM

Quote:

Originally Posted by Chef Country

I like head country if I dont have any of my homeaid on hand wish i could share that recipe but id have to kill ya

Go ahead & post it. I'll take one for the TEAM!!!

polishdon · 10-14-2010, 01:29 PM

For store bought sauce Sweet Baby Rays is quick and easy and most people like it.

If you have folks that like a little kick try Roxys Mustard Sauce, it is now my favorite on pork.

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 minutes

1FUNVET · 10-14-2010, 01:34 PM

Quote:

Originally Posted by hamiltont

Go ahead & post it. I'll take one for the TEAM!!!

Yea, post it and shoot him

Chef Country · 10-14-2010, 01:56 PM

Quote:

Originally Posted by 1FUNVET

Yea, post it and shoot him

lol well it has tomatoes, vinegar, garlic, spices, tabasco, and Jack Daniels and probably some other stuff, don't have my recipe in front of me I have about a case and a half in the cave I make it in a 40 qt turkey fryer at a time and can it, that should get you close if you can figure out measurmants anyway

Saiko · 10-14-2010, 02:09 PM

Quote:

Originally Posted by Lake Dogs

I was most surprised by the Tennessee Red. I like vinegar sauces *ok*, but man this one is really something else. I use it now on pulled pork or beef regularly. It's pretty hot (for an over-the-counter sauce) and peppery, but with more flavors than just the
hot and vinegar. I HIGHLY recommend it for a vinegar sauce.

I agree about the Tennesee Red, it's perfect for pulled pork. I just ordered 3 more jars of it from Great Lakes and I'm going to try to clone it. The wifey has a much more sensitive palate than I do, so she will be my official taste tester. Once I have a recipe I think is close I'll post it.

BrewerDJ · 10-14-2010, 02:27 PM

Northof8, I'm like you and just like the pig. But sometime and little more is needed. Just a few shots of Frank's Hot Sauce is good. But I also make a vinegar sauce that does great cutting through the richness of the all powerful Pork Fat.

A little salt, a lot of Black Pepper, crushed red pepper, a little sugar (molassas, honey, maple syrup, brown sugar...whatever you have and like), Cajun Power Garlic Sauce and a bunch of Apple cider vinegar.

This stuff is simple and really good. If I do say so myself.

N8man · 10-14-2010, 02:48 PM

This is what we do for traditional pulled pork at my house....
MMMMMMMMMGood!!!

Lexington Dip Sauce
3/4 cup Apple Cider Vinegar, 2 tblsp. Sugar
3/4 cup Ketchup, 1/4 cup Water
1 tblsp. Crushed Red Pepper, Salt & Black Pepper to taste
Combine in sauce pan over medium low heat, let simmer for 20 minutes.
Lexington Red Slaw
1 lb. chopped Cabbage
1/8 cup Dip Sauce plus 2 Tablespoons
Mix and place in Fridge for at least 30 minutes..

10-14-2010, 12:08 PM	#1
northof8 On the road to being a farker Join Date: 05-13-10 Location: Northwest, WI	Need help on a sauce for pulled pork I'm going to make some pulled pork tomorrow since the family is coming. I don't put anything on ours but I don't know if anyone in the family does. Is there some kind of sauce I can buy and or mix that will good if they want some to put on? I know the local store has famous daves and sweet baby rays but not sure what else. I don't want to buy up a bunch of sauces I'll never use again. __________________ Don't mess with a Badger.

10-14-2010, 12:37 PM	#4
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I made up some 18 individual sauces a while back and sampled each with our pulled pork, including 2 of Sweet Baby Ray's, others, plus Blues Hog's, and our own. Ends up we like ours and Blues Hog original and Blues Hog Tennessee Red best, but our most favorite is 1/3 mixture of ours and BH original and BH TR. If you're really a fan of a vinegar sauce, frankly, it's hard to beat BH Tenn Red. Ours is a mixture of tomato sauce, pure cane syrup, grape jelly, worchestershire sauce, cayenne, and I put in a little of our rub to tie it all in. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

10-14-2010, 12:46 PM	#6
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	BH original is very sweet, and I see why some prefer it as a glaze on ribs. I was most surprised by the Tennessee Red. I like vinegar sauces ok, but man this one is really something else. I use it now on pulled pork or beef regularly. It's pretty hot (for an over-the-counter sauce) and peppery, but with more flavors than just the hot and vinegar. I HIGHLY recommend it for a vinegar sauce. We'll present our pork with 2 sauces next weekend (in a competition), and one of the sauces may be plain old Blues Hot Tennessee Red. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

10-14-2010, 12:47 PM	#7
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I think a lot of the other guys around here highly recommend Head Country. I haven't tried it yet, but probably will soon. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

10-14-2010, 01:08 PM	#8
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS	I like head country if I dont have any of my homeaid on hand wish i could share that recipe but id have to kill ya __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build

10-14-2010, 12:24 PM	#2
Red57Bird Knows what a fatty is. Join Date: 12-01-09 Location: Raleigh, NC	This is the sauce that I make for all my pulled pork. I personally think this is the best sauce I've ever had with pork. http://www.bbq-brethren.com/forum/sh...ms+apple+sauce

10-14-2010, 12:33 PM	#3
greg of the BGE On the road to being a farker Join Date: 07-09-09 Location: NW Detroit suburbs	My wife has one of the best recipes I have ever had for pulled pork, but I do not have it with me. It's lots of vinegar, a little ketchup, some yellow mustard and some Tabasco. I think that's about it. One of the great things about this recipe is, like a good slaw recipe it only gets better over time. The longer everything soaks in the sauce, the more amazing it becomes and left overs are heavenly.

10-14-2010, 12:39 PM	#5
greg of the BGE On the road to being a farker Join Date: 07-09-09 Location: NW Detroit suburbs	"frankly, it's hard to beat BH Tenn Red." I've never tried it but for vinegar based sauces I think Bone Suckin Sauce is about as good as it gets.

10-14-2010, 01:29 PM	#10
polishdon Full Fledged Farker Join Date: 10-07-09 Location: Lake View, NY	For store bought sauce Sweet Baby Rays is quick and easy and most people like it. If you have folks that like a little kick try Roxys Mustard Sauce, it is now my favorite on pork. 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 minutes

10-14-2010, 02:27 PM	#14
BrewerDJ On the road to being a farker Join Date: 09-23-10 Location: Springfield, NJ	Northof8, I'm like you and just like the pig. But sometime and little more is needed. Just a few shots of Frank's Hot Sauce is good. But I also make a vinegar sauce that does great cutting through the richness of the all powerful Pork Fat. A little salt, a lot of Black Pepper, crushed red pepper, a little sugar (molassas, honey, maple syrup, brown sugar...whatever you have and like), Cajun Power Garlic Sauce and a bunch of Apple cider vinegar. This stuff is simple and really good. If I do say so myself.

10-14-2010, 02:48 PM	#15
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	This is what we do for traditional pulled pork at my house.... MMMMMMMMMGood!!! Lexington Dip Sauce 3/4 cup Apple Cider Vinegar, 2 tblsp. Sugar 3/4 cup Ketchup, 1/4 cup Water 1 tblsp. Crushed Red Pepper, Salt & Black Pepper to taste Combine in sauce pan over medium low heat, let simmer for 20 minutes. Lexington Red Slaw 1 lb. chopped Cabbage 1/8 cup Dip Sauce plus 2 Tablespoons Mix and place in Fridge for at least 30 minutes.. __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!