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Sauce for Pull Pork

S

scottjess

Knows what a fatty is.
Joined
Dec 25, 2011
Location
Sparks, NV
Name or Nickame
Scottjames84
Ive got a butt on the que right now; thinking about sauce.

What is your favorite sauce to use on Pulled pork?

Recipes?
 
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.
 
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.
 
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.
 
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
 
Bludawg said:
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
Click to expand...

That looks a nice easy one :) any cooking involved? or just mix?
 
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
 
The_Kapn said:
What flavor do you prefer?
Mustard--Vinegar--Ketchup--or ????

Without that info, it is all a guess.

TIM
Click to expand...


The one I like from the joint up the road is red in color and vinegary.
My guess is cider vinegar and ketchup?
 
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.
 
scottjess said:
The one I like from the joint up the road is red in color and vinegary.
My guess is cider vinegar and ketchup?
Click to expand...

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
 
onexchef said:
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.
Click to expand...

That's quite a farking list of ingredients! Sure sounds good though...
 
scottjess said:
That looks a nice easy one :) any cooking involved? or just mix?
Click to expand...

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:confused:
 
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