Do you add anything to pulled pork after pulling?

Toast · 03-15-2013, 07:32 PM

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?

Thanks!

Stingerhook · 03-15-2013, 07:44 PM

A little bit of sauce and a sprinkle of rub.

bo_gator · 03-15-2013, 07:47 PM

I have been known to sprinkle some rub, and then boil down the pan drippings a little and pour them over it, tasty

VA-Dave · 03-15-2013, 07:51 PM

Vinegar.

Dave

Smoothsmoke · 03-15-2013, 07:52 PM

If it's going to get eaten right away, sometimes sauce.

If it's going to get vac packed, apple juice.

Bludawg · 03-15-2013, 07:53 PM

I add salt & some E NC vinegar sauce.

Q-Dat · 03-15-2013, 07:58 PM

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.

Lake Dogs · 03-15-2013, 08:01 PM

We just add people, each with an appetite.

HeSmellsLikeSmoke · 03-15-2013, 08:01 PM

I add a little sauce thinned way down with apple juice.

cholloway · 03-15-2013, 08:10 PM

Give it a good splash of Carolina Red.

cameraman · 03-15-2013, 08:27 PM

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.

sewerrat · 03-15-2013, 08:43 PM

Nothing. Delicious all on its own.
Sauce served on the side

DLR · 03-15-2013, 09:05 PM

I'll usually mix the drippings back in with a little rub.

Brizz · 03-15-2013, 09:07 PM

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.

plowin-fire · 03-15-2013, 09:53 PM

Sriracha Sauce...

03-15-2013, 07:32 PM	#1
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	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? Thanks! __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen
	1 members found this post helpful.

03-15-2013, 07:44 PM	#2
Stingerhook On the road to being a farker Join Date: 02-13-12 Location: SE Florida Downloads: 1 Uploads: 0	A little bit of sauce and a sprinkle of rub. __________________ UDS, Weber Smoke N Grill, Bass Pro Water Smoker, Square Chicken Cooker, Green 22" Kettle & Barrel Grill

03-15-2013, 07:47 PM	#3
bo_gator On the road to being a farker Join Date: 06-11-12 Location: Waynesville, NC Downloads: 0 Uploads: 0	I have been known to sprinkle some rub, and then boil down the pan drippings a little and pour them over it, tasty __________________ Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups

03-15-2013, 07:52 PM	#5
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	If it's going to get eaten right away, sometimes sauce. If it's going to get vac packed, apple juice. __________________ Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Sam Adams Smokey Joe Silver Gray Smokey Joe Gold (future mini-WSM) Smooth Smoke BBQ
	1 members found this post helpful.

03-15-2013, 07:53 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I add salt & some E NC vinegar sauce. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

03-15-2013, 07:51 PM	#4
VA-Dave Full Fledged Farker Join Date: 12-26-12 Location: Goode,VA Downloads: 0 Uploads: 0	Vinegar. Dave

03-15-2013, 07:58 PM	#7
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	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.

03-15-2013, 08:01 PM	#8
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	We just add people, each with an appetite. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

03-15-2013, 08:01 PM	#9
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I add a little sauce thinned way down with apple juice. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-15-2013, 08:10 PM	#10
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	Give it a good splash of Carolina Red. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

03-15-2013, 08:27 PM	#11
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	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. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

03-15-2013, 08:43 PM	#12
sewerrat On the road to being a farker Join Date: 03-26-10 Location: milwaukee, wi Downloads: 0 Uploads: 0	Nothing. Delicious all on its own. Sauce served on the side

03-15-2013, 09:05 PM	#13
DLR On the road to being a farker Join Date: 04-17-11 Location: Charlotte,NC Downloads: 0 Uploads: 0	I'll usually mix the drippings back in with a little rub. __________________ WSM 22.5 - Chargriller pro

03-15-2013, 09:07 PM	#14
Brizz On the road to being a farker Join Date: 05-24-11 Location: Westwood, KS Downloads: 0 Uploads: 0	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.

03-15-2013, 09:53 PM	#15
plowin-fire On the road to being a farker Join Date: 04-26-11 Location: Beresford, SD Downloads: 0 Uploads: 0	Sriracha Sauce... __________________ 2 Thes. 3:10 "We gave you this rule: 'The one who is unwilling to work shall not eat.'”