Pulled Pork Finishing Sauce? - Page 5

pjtexas1 · 06-28-2015, 07:44 PM

Quote:

Originally Posted by Fwismoker

Keith's Famous Pulled Pork Finishing and Dipping Sauce

1 cup apple cider vinegar
1 cup catsup ( I use all natural- no corn syrup)
TB red pepper flakes
TS worstershire sauce
1/4 cup brown sugar
TS salt
TS cayenne pepper

Simmer after you make it and again before serving.

1/2 for the pull and half for sammies

Ok. Tried it out today...does not disappoint. Very good stuff!

jbounds286 · 06-28-2015, 07:45 PM

Quote:

Originally Posted by pjtexas1

Ok. Tried it out today...does not disappoint. Very good stuff!

same stuff i use...incredible!

Thatgrimguy · 06-28-2015, 08:05 PM

Quote:

Originally Posted by Fwismoker

Keith's Famous Pulled Pork Finishing and Dipping Sauce

1 cup apple cider vinegar
1 cup catsup ( I use all natural- no corn syrup)
TB red pepper flakes
TS worstershire sauce
1/4 cup brown sugar
TS salt
TS cayenne pepper

Simmer after you make it and again before serving.

1/2 for the pull and half for sammies

Making a big batch of this right now. Really tempted to throw in some sriracha.

Fwismoker · 06-28-2015, 08:35 PM

Quote:

Originally Posted by Thatgrimguy

Making a big batch of this right now. Really tempted to throw in some sriracha.

Go for it...siracha is always in my fridge. You could put some siracha in the portion you reserve to spoon on the sammies also.

Thatgrimguy · 06-28-2015, 09:17 PM

Quote:

Originally Posted by Fwismoker

Go for it...siracha is always in my fridge. You could put some siracha in the portion you reserve to spoon on the sammies also.

I made an entire ketchup bottles worth (ended up using nearly a pint of cider vinegar). I decided to follow the recipe and try it as is first. Then see if I want to experiment with the leftovers with the next butt. Usually simple sauces like this are winners and adding stuff just takes away from it's charm. Looking forward to trying it this weekend.

AZRaptor · 07-24-2015, 12:11 AM

I don't typically sauce my pulled pork, but put out a bottle of this for people to use as they see fit. Don't remember where I came across this exact concoction, but everyone seems to like it alot.

1.5 cup - distilled whilte vinegar
2.0 tbsp - brown sugar
1.5 tbsp - hot pepper sauce
1.0 tbsp - salt
2.0 tsp - cayenne pepper
2.0 tsp - ground black pepper
2.0 tsp - crushed red pepper flakes

Normal steps: Warm it to meld flavors, let it cool and bottle it up.

SmittyJonz · 08-21-2015, 07:13 PM

Make Ya Some.

Woody Butthrie · 08-23-2015, 02:42 PM

Lexington Barbecue #1
1 gallon water
1 qt. ketchup
1 qt. vinegar (amber 4% acidity)
10 oz sugar
8 oz salt
4 oz black pepper
4 oz crushed red pepper
Pinch of ground red pepper (cayenne)
Preparation: "Combine all ingredients into a 1.5 gallon stock pot and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations." Allen Hege, Lexington Barbecue #1

This is the recipe from Lexington #1. Spices are in weight.

Eastern NC style?

Dennis Rogers Version
(Rogers is a popular columnist for the Raleigh News & Observer and self-proclaimed "Oracle of the Holy Grub".)
1 gallon cider vinegar
1/4 cup salt
2 tablespoon red pepper
3 tablespoon red pepper flakes
1 cup of firmly packed brown sugar or 1/2 cup molasses
Preparation: Mix them up together and let stand 4 hours.
This one is pretty good.

Good thing is....you can't go wrong with good cooked pork. Agree with earlier post that the dip should just be able to be tasted, then stop. It's all about the meat.

JoeSmoker · 08-29-2015, 11:58 PM

I made this tonight, sorta glaze-like but I think it was pretty good...
1/2 cup apple jelly
2 T apple cider vinegar
2 T butter
1 T rub (same rub I used on the pork)
1/2 cup liquid from the foiled pork (had apple juice and butter added when foiled)
Cayenne pepper to taste, for a little kick

Heat it all up to a simmer, brush on...

bob3 · 08-30-2015, 09:01 AM

I use Emeril's recipe. It's VERY similar to Keith's Famous Pulled Pork Finishing and Dipping Sauce.

Barbecue Sauce:
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

Yield: about 2 cups

zoocircle · 08-30-2015, 10:08 AM

I'm glad this thread is still going, put my first pork butt on the smoker this morning. Now to choose which sauce to use.

JoeSmoker · 08-30-2015, 10:12 AM

Quote:

Originally Posted by zoocircle

I'm glad this thread is still going, put my first pork butt on the smoker this morning. Now to choose which sauce to use.

Welcome and good luck! You may want to try a couple in smaller batches. You really can't go wrong, so many good ones in this thread.

bbold · 08-30-2015, 02:05 PM

Thanks to everyone

mathguy · 08-31-2015, 11:57 AM

I have a question about using a finishing sauce for pulled pork(any of the vinegar based ones listed here). Can I apply some after pulling then refrigerate and reheat the next day? My concern is will it make the pork mushy? Thanks for your advice and thanks for sharing your recipes!

JDM46 · 08-31-2015, 12:13 PM

Big Daddy's Carolina Style Barbecue Sauce

1 cup prepared yellow mustard
1⁄2 cup sugar
1⁄4 cup light brown sugar
3⁄4 cup cider vinegar
1⁄4 cup water
2 tablespoons chili powder
1 -2 teaspoon black pepper
1⁄4 teaspoon cayenne
1⁄2 teaspoon soy sauce
2 tablespoons butter (a healthier choice use 2 tablespoons canola oil)
1 tablespoon liquid smoke (hickory flavoring)

Directions

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.

07-24-2015, 12:11 AM	#66
AZRaptor Take a breath! Join Date: 06-24-07 Location: Goodyear, AZ Name/Nickname : Jeff	I don't typically sauce my pulled pork, but put out a bottle of this for people to use as they see fit. Don't remember where I came across this exact concoction, but everyone seems to like it alot. 1.5 cup - distilled whilte vinegar 2.0 tbsp - brown sugar 1.5 tbsp - hot pepper sauce 1.0 tbsp - salt 2.0 tsp - cayenne pepper 2.0 tsp - ground black pepper 2.0 tsp - crushed red pepper flakes Normal steps: Warm it to meld flavors, let it cool and bottle it up. __________________ Lots of Webers. [URL="http://www.weberkettleclub.com"]Rescue. Restore. Respect.[/URL] "[URL="http://www.bbq-brethren.com/forum/showpost.php?p=3394956&postcount=48"]Eleanor[/URL]" my [URL="http://www.ShirleyFabrication.com"]Shirley Fabrication[/URL] 24x50 RF Straight Back Cabinet Smoker [URL="http://www.blazngrillworks.com/"]Blaz’n Grill Works[/URL] [URL="http://www.blazngrillworks.com/the-grid-iron/"]Grid Iron[/URL] Pellet smoker

08-21-2015, 07:13 PM	#67
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Make Ya Some. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

08-23-2015, 02:42 PM	#68
Woody Butthrie Full Fledged Farker Join Date: 08-12-15 Location: Jamestown, NC	Lexington Barbecue #1 1 gallon water 1 qt. ketchup 1 qt. vinegar (amber 4% acidity) 10 oz sugar 8 oz salt 4 oz black pepper 4 oz crushed red pepper Pinch of ground red pepper (cayenne) Preparation: "Combine all ingredients into a 1.5 gallon stock pot and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations." Allen Hege, Lexington Barbecue #1 This is the recipe from Lexington #1. Spices are in weight. Eastern NC style? Dennis Rogers Version (Rogers is a popular columnist for the Raleigh News & Observer and self-proclaimed "Oracle of the Holy Grub".) 1 gallon cider vinegar 1/4 cup salt 2 tablespoon red pepper 3 tablespoon red pepper flakes 1 cup of firmly packed brown sugar or 1/2 cup molasses Preparation: Mix them up together and let stand 4 hours. This one is pretty good. Good thing is....you can't go wrong with good cooked pork. Agree with earlier post that the dip should just be able to be tasted, then stop. It's all about the meat. __________________ OKJ/NBBD, Vision Classic B, 1975 Weber, Masterbuilt portable, Blackstone 36, Chargriller gasser

08-29-2015, 11:58 PM	#69
JoeSmoker On the road to being a farker Join Date: 07-28-11 Location: Marietta GA	I made this tonight, sorta glaze-like but I think it was pretty good... 1/2 cup apple jelly 2 T apple cider vinegar 2 T butter 1 T rub (same rub I used on the pork) 1/2 cup liquid from the foiled pork (had apple juice and butter added when foiled) Cayenne pepper to taste, for a little kick Heat it all up to a simmer, brush on... __________________ 18.5 WSM, 18 Master Built Kettle, Charm Glow Gasser, Weber Smokey Joe ,CharBroil mini kettle Last edited by JoeSmoker; 08-29-2015 at 11:59 PM.. Reason: Grammar!!!

08-30-2015, 10:08 AM	#71
zoocircle On the road to being a farker Join Date: 05-11-15 Location: fort worth, tx	I'm glad this thread is still going, put my first pork butt on the smoker this morning. Now to choose which sauce to use. __________________ 18.5 WSM , Weber Original Kettle 22" , Camp Chef Flat Top Grill, Blackstone Pizza Oven

08-30-2015, 09:01 AM	#70
bob3 On the road to being a farker Join Date: 08-04-13 Location: MA	I use Emeril's recipe. It's VERY similar to Keith's Famous Pulled Pork Finishing and Dipping Sauce. Barbecue Sauce: 1 cup apple cider vinegar 1 cup ketchup 3 tablespoons packed dark brown sugar 1 tablespoon yellow mustard 1 tablespoon molasses 1 teaspoon salt 1/2 teaspoon dried crushed red pepper In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. Yield: about 2 cups

08-30-2015, 02:05 PM	#73
bbold Got rid of the matchlight. Join Date: 11-10-07 Location: AL	Thanks to everyone

08-31-2015, 11:57 AM	#74
mathguy Got rid of the matchlight. Join Date: 01-25-11 Location: Tacoma	I have a question about using a finishing sauce for pulled pork(any of the vinegar based ones listed here). Can I apply some after pulling then refrigerate and reheat the next day? My concern is will it make the pork mushy? Thanks for your advice and thanks for sharing your recipes!

08-31-2015, 12:13 PM	#75
JDM46 is one Smokin' Farker Join Date: 01-07-14 Location: Cavalier, ND	Big Daddy's Carolina Style Barbecue Sauce 1 cup prepared yellow mustard 1⁄2 cup sugar 1⁄4 cup light brown sugar 3⁄4 cup cider vinegar 1⁄4 cup water 2 tablespoons chili powder 1 -2 teaspoon black pepper 1⁄4 teaspoon cayenne 1⁄2 teaspoon soy sauce 2 tablespoons butter (a healthier choice use 2 tablespoons canola oil) 1 tablespoon liquid smoke (hickory flavoring) Directions Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend. Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.