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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-15-2013, 08:32 PM   #1
Toast
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Default Do you add anything to pulled pork after pulling?

You have a Great BB done to tender. It's rested and you pull it. Sure there is a great bark but that's a lot of pork.

I know some folks sauce it.

Anyone sprinkle rub or just S&P on it after it's pulled?

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Unread 03-15-2013, 08:44 PM   #2
Stingerhook
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A little bit of sauce and a sprinkle of rub.
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Unread 03-15-2013, 08:47 PM   #3
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I have been known to sprinkle some rub, and then boil down the pan drippings a little and pour them over it, tasty
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Unread 03-15-2013, 08:51 PM   #4
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Vinegar.

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Unread 03-15-2013, 08:52 PM   #5
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If it's going to get eaten right away, sometimes sauce.

If it's going to get vac packed, apple juice.
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Unread 03-15-2013, 08:53 PM   #6
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I add salt & some E NC vinegar sauce.
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Unread 03-15-2013, 08:58 PM   #7
Q-Dat
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Default Re: Do you add anything to pulled pork after pulling?

If I foil during the cook, I add back ALL liquid from the foil. If I don't feel like there is enough liquid or if I lost some through a hole in the foil, I'll add some apple juice, but not enough to make it very sweet.
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Unread 03-15-2013, 09:01 PM   #8
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We just add people, each with an appetite.
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Unread 03-15-2013, 09:01 PM   #9
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I add a little sauce thinned way down with apple juice.
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Unread 03-15-2013, 09:10 PM   #10
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Give it a good splash of Carolina Red.
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Unread 03-15-2013, 09:27 PM   #11
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Defat the drippings and warm with acv and red pepper flakes and add it back in to the pulled meat. Doesn't taste sauced, it just tastes goood.
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Unread 03-15-2013, 09:43 PM   #12
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Nothing. Delicious all on its own.
Sauce served on the side
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Unread 03-15-2013, 10:05 PM   #13
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I'll usually mix the drippings back in with a little rub.
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Unread 03-15-2013, 10:07 PM   #14
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The juice from foiling (I avoid as much fat as I can without doing the refrigerator method), a sprinkle of rub and maybe a tiny bit of sauce. One thing I can recommend is make sure your rub is nice and fine. If you use turbanado or kosher the chunks may not breakdown in time for your eaters. I use a pestle and mortar to get my rub ground down.
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Unread 03-15-2013, 10:53 PM   #15
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Sriracha Sauce...
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