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medeloach
12-30-2012, 11:46 AM
I'm thinking about making some home made bbq sauce for my pulled pork tomorrow. Suggestions? I've tried a Neely's recipe on Food Network and it was pretty decent. Think I'm gonna pull out a few books for some ideas...

Bluesman
12-30-2012, 11:53 AM
Anything that is apple cider vinegar based really lets the pork shine. Or nekkid on a bun is always good :wink:

ksace
12-30-2012, 12:04 PM
Blues Hog Tennessee Red is my usual for PP. I use it lightly just to help stay moist.

Using tapatalk with my note II

mwmac
12-30-2012, 12:18 PM
Roxy's Mustard Sauce is a favorite of my family...http://www.cdkitchen.com/recipes/recs/70/Roxys-Mustard-Sauce138550.shtml

cholloway
12-30-2012, 12:30 PM
I like a good dousing of Carolina Red on PP to begin with. Usually that's all it needs but, you can add any sauce you want after that.
Plenty of recipes for CR on the net. Quick and easy too.
Make it as mild or spicy as you like.

growit
12-30-2012, 12:38 PM
This is my go to vinegar sauce for PP, it's simple but very good.

1 cup cider vinegar
1/4 cup ketchup
1/8 cup brown sugar
2 1/2 tsp salt
2 tsp red pepper flakes
1 tsp black pepper

PatAttack
12-30-2012, 12:40 PM
Blues Hog Tennessee Red or SHACK ATTACK!!

Brian in Maine
12-30-2012, 12:54 PM
Dr. BBQ's Big Time BBQ Sauce is my favorite, and it is easy to make.

Bludawg
12-30-2012, 01:10 PM
These are the ones I keep on hand for a little variety

Eastern N..C. BBq sauce
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

Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

For a smoother sauce, blend on high for a few minute

Shack Attack BBQ Sauce Recipe

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.

landarc
12-30-2012, 01:45 PM
That Roxy's is good. That Shack Attack looks pretty close to what I do for a vinegar sauce. You could always just slop cole slaw on it too.

aawa
12-30-2012, 01:46 PM
I am a fan of the Eastern Carolina style sauce which several have posted recipes for. It is thin since it is vinegar base and you use it till you taste the slight bite of the vinegar. And it lets the pork flavor shine through. I have gotten nothing but rave reviews from family and friends that have had my pulled pork with the carolina style sauce on it.

Lake Dogs
12-30-2012, 02:25 PM
Long read, but LOTS of fantastic recipes:

http://www.bbq-brethren.com/forum/showthread.php?t=99442&highlight=infernooo

Boshizzle
12-30-2012, 02:31 PM
That Roxy's is good. That Shack Attack looks pretty close to what I do for a vinegar sauce. You could always just slop cole slaw on it too.

Cole slaw for sure! The Shack sauce is a Virginia sauce inspired by an African American BBQ cook who cooked BBQ from around the 1840s to the beginning of the 20th century in VA. His name was Shack and he was a much respected man for his cooking and for his heroics saving lives during the civil war.

Boshizzle
12-30-2012, 02:32 PM
This is my go to vinegar sauce for PP, it's simple but very good.

1 cup cider vinegar
1/4 cup ketchup
1/8 cup brown sugar
2 1/2 tsp salt
2 tsp red pepper flakes
1 tsp black pepper

That reminds me of Lexington, NC dip. I'm trying it!

Chezmatt
12-30-2012, 04:34 PM
I also love the Shack Attack, and this is my go-to:

Cider Vinegar Barbecue Sauce:

• 1 1/2 cups cider vinegar
• 1 cup yellow or brown mustard
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 2 garlic cloves, smashed
• 1 teaspoon salt
• 1 teaspoon cayenne
• 1/2 teaspoon black pepper

Combine all in a saucepan over medium heat. Simmer gently, stirring, for at least 10 minutes until the sugar dissolves.

medeloach
12-30-2012, 07:47 PM
1 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoon olive oil
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke (just a few drops - optional)
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground

The only difference is that I don't have apple cider - I have apple juice, but I think it'll be fine. To be honest, I've never tried a recipe that had molasses in it, so I wanted to try it. As far as the thin vinegar-based sauces, I'm really not that into them. Perhaps it's because I'm originally from the SOUTH Carolina Lowcountry and that's really a North Carolina thing...

Pron coming tomorrow. Hope everyone has a great New Years Eve!

🍴🍺🍻

Militant83
12-30-2012, 11:04 PM
Any Carolina style vinegar based sauce

davidgibson
12-31-2012, 07:48 AM
Big Bob Gibson’s Championship red sauce
2 cups ketchup
2/3 cups dark brown sugar
1/2 cup distilled vinegar
1/2 cup water
2 tablespoons honey
4 teaspoons Worcestershire sauce (http://www.wchstv.com/gmarecipes/tennesseebarbecue.shtml##)
4 teaspoons liquid smoke
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon celery seed


I actually heat this over low heat to help infuse all the flavors then let it cool.

captndan
12-31-2012, 10:07 AM
ENC sauce does not have ketchup in it. The rest of you are NUTS! KISS

Johnny_Crunch
12-31-2012, 01:13 PM
Can I vote for none?

Bluesman
12-31-2012, 02:40 PM
Can I vote for none?

Like I said Nekkid.............:becky:

JD McGee
12-31-2012, 02:51 PM
I like a simple Carolina red sauce...and slaw! :becky:

cameraman
12-31-2012, 03:40 PM
I always pan my butts at about 160 to collect the drippings. While my butts are cooling I defat the drippings and add in ACV, pepper flakes and brown sugar to taste, simmer it a bit then mix it back into the pulled pork. It's more of a flavor enhancer than a sauce but it's damn good.

HankB
12-31-2012, 04:18 PM
I like a Carolina mustard/vinegar based sauce like Big Daddy's recipe. http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm

(Except I don't add the liquid smoke because I've already smoked the pork. :wink: )