How do you dress your pulled/chooped pork?

[Big_Alvin]

i rub the butts with my dry rub. when done, pull them and serve with sauces on the side - usually my bbq sauce, nc vinegar sauce and a mustard sauce.

 

[Limp Brisket]

Remember the bomb pops, those red, white and blue popsicles? Or Neopolitan ice cream? For folks eating over or if I'm giving out samples at comps, I take a hot dog bun and cram it full of pulled pork and then squirt sauce onto a third of each section and hand em out. They get a taste of 3 sauces and tell me which they like the best. Just a cool little way for folks to sample different sauces.

 

[NS Mike D]

for guests, I make a basic ketchup brown sugar sauce but double down on the cider vinegar and add a little apple juice.

Serve with mayo-less cider vinegar/sugar cole slaw for the sammies.



I also will leave it undressed (just the juices) with a few different sauces on the side for guests. Sometimes I'll put out the mini rolls so they can try different ones without having to commit to a full sammie of just one sauce.

 

[captndan]

NAKED The flavor should come from the rub not the sauce. The only time I use a vinegar based sauce is if the meat is too dry. Sauces are served on the side. Watch the people and the sauce. Some know good Q and some don't.

 

[chilidic]

I usually do mine plain with sauce on the side, sometimes I'll add just a hint of vinegar base sauce.

 

[wildflower]

Plain with a choice of sauces on the side. Q should taste good enough to stand on its own


:clap2: AMEN :clap2:

 

[BigBellyBBQ]

pull to clean into nice stringers of meat/...maybe a sprinkle of rub..maybe a squirt of sauce..but let your guest decide what to sauce....and have the different styles available...but let the meat stand on its own as it just spent 10 hours nice n cozy in yer cooker..

 

[DaChief]

Plain with a choice of sauces on the side. Q should taste good enough to stand on its own

Sent from my SAMSUNG-SGH-I897 using Tapatalk

:thumb: Me as well!

 

[Toscadero]

Rub then let sit overnight in the fridge. No injection. Serve it plain with a variety of sauces on the side. It comes off the smoker good enough to eat by itself. I've found that after adding a bun, everyone in the family has different tastes on what sauce to use or whether to eat plain. I'm back and forth on either a mustard sauce or a cider vinegar based sauce myself.

 

[Ole Man Dan]

I just apply rub, then smoke.
My wife likes hers Memphis Style, and I like mine with a little sauce.
Compromise is having sauce on the side...
I gave up years ago trying to convert her BBQ taste.

 

[bover]

Naked or lightly dressed with some BH Red, and always have BH Red available on the side.

 

[gtr]

Nekkid, sauce on the side - I usually offer a choice of mustard based, vinegar based, and tomato based sauces. The tomato based is usually a commercially available sauce of some sort (it varies) but I make the other 2.

 

[lcbateman3]

Depends on who is eating it.

If it is just me and the wife I pull it and add a little Eastern North Carolina sauce to it. If I am feeding others as well usually pulled the sauce selection on the side. Sometimes, no sauce, just straight pork that stands by itself.