Need a sweet glaze/sauce for some pulled pork

Honestjbone · 10-15-2013, 12:40 PM

Got a cook this weekend, and looking for a nice sweet Sauce/glaze for pork shoulder.

Was thinking some:

Apple cider vinegar
Maple syrup
Dash of red pepper flakes
Apple juice

The rub will be spicy so a sweet one to balance it out would benefit...

Any takers?

sliding_billy · 10-15-2013, 12:47 PM

I like to use some apricot jelly for a pork glaze.

Honestjbone · 10-15-2013, 01:00 PM

Hmmmmmm sounds good :)

oifmarine2003 · 10-15-2013, 01:02 PM

Here is one I use on smoked salmon and sometimes ribs that is good and sweet:
- use a container that will hold approximately 2 cups
- 1/4 cup pancake syrup
- 1/2 # light brown sugar
- fill the rest of the 2 cup container with ketchup
- mix together well
- this mixture will last for about 2 months in the fridge if you cover it properly

Bludawg · 10-15-2013, 01:41 PM

Honey
dijon mustard
apple jelly and a little spice rum to thin it a tad

ssbbqguy · 10-15-2013, 02:54 PM

Buy some Blues Hog Tenn. Red and sweeten to taste should you want to. Great just like it is. Steve.

10-15-2013, 12:40 PM	#1
Honestjbone Got Wood. Join Date: 06-10-13 Location: Round lake beach Illinois	Need a sweet glaze/sauce for some pulled pork Got a cook this weekend, and looking for a nice sweet Sauce/glaze for pork shoulder. Was thinking some: Apple cider vinegar Maple syrup Dash of red pepper flakes Apple juice The rub will be spicy so a sweet one to balance it out would benefit... Any takers?

10-15-2013, 01:02 PM	#4
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Here is one I use on smoked salmon and sometimes ribs that is good and sweet: - use a container that will hold approximately 2 cups - 1/4 cup pancake syrup - 1/2 # light brown sugar - fill the rest of the 2 cup container with ketchup - mix together well - this mixture will last for about 2 months in the fridge if you cover it properly __________________ Chris- Midwest BBQ Outreach

10-15-2013, 01:41 PM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Honey dijon mustard apple jelly and a little spice rum to thin it a tad __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
	1 members found this post helpful.

10-15-2013, 12:47 PM	#2
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	I like to use some apricot jelly for a pork glaze.

10-15-2013, 01:00 PM	#3
Honestjbone Got Wood. Join Date: 06-10-13 Location: Round lake beach Illinois	Hmmmmmm sounds good :)

10-15-2013, 02:54 PM	#6
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo.	Buy some Blues Hog Tenn. Red and sweeten to taste should you want to. Great just like it is. Steve.