Do you add anything to pulled pork after pulling?

[Happy Hapgood]

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]

A little bit of sauce and a sprinkle of rub.

[bo_gator]

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

[VA-Dave]

Vinegar.

Dave

[Smoothsmoke]

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

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

[Bludawg]

I add salt & some E NC vinegar sauce.

[Q-Dat]

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]

We just add people, each with an appetite.

[HeSmellsLikeSmoke]

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

[cholloway]

Give it a good splash of Carolina Red.

[cameraman]

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]

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

[DLR]

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

[Brizz]

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]

Sriracha Sauce...

[rcbaughn]

I've always just dumped all the foil drippings in there, fat and all after pulling. Should I be be letting the fat separate and just adding the liquid back? It's usually good but I have noticed that when you refrigerate it or freeze leftovers the fat accumulates in the bottom and forms a rub colored layer, usually redish-orange from the paprika I guess. Doesn't look all that nice when it's bagged but it all turns back to liquid when warmed up. Guess I wouldn't need to do that if I was giving some of it away to a friend or family member. Might think it went bad or something.

[Q-Dat]

I've always just dumped all the foil drippings in there, fat and all after pulling. Should I be be letting the fat separate and just adding the liquid back?

I mix it ALL back in. I do strain it to make sure there are no globs of anything or bone fragments but I mix it up fat and all.

While too much of anything can be bad for you, fat and red meat have been WAAAAY over villified for a long time. You could put Blues Hog original on it, and the sugar in the sauce would be more harmful than the fat from the pork.

[rcbaughn]

I mix it ALL back in. I do strain it to make sure there are no globs of anything or bone fragments but I mix it up fat and all.

While too much of anything can be bad for you, fat and red meat have been WAAAAY over villified for a long time. You could put Blues Hog original on it, and the sugar in the sauce would be more harmful than the fat from the pork.

Yeah I don't worry too much about fat or calories. If I'm eating barbecue I want it to be all that it can be since it is never, ever, ever going to be a "health" food. Not saying it's bad for you, but you ain't gonna lose weight gorging on pork.

I just wanted to make sure I wasn't messing up my Q with all that grease. Never done it another way since I got my little Mini WSM built about a year ago.

[Pyle's BBQ]

I add nothing. All my BBQ is served naked.

[beercuer]

I'm a sucker for horseradish and/or slaw if for sandwiches, and carne asada rub and hot sauce if using it for tacos.

[Igotgas]

I add more of the rub after pulling. And if it is going to sit in chafers, then I add apple juice too.

[funugy]

My first few cooks I mixed in some Original Bullseye. About six months ago I stopped adding BBQ sauce and haven't looked back. I'm really enjoying the taste of the smoke, rub, and meat flavor.

[aawa]

I add some Eastern Carolina Sauce (vinegar, brown sugar, salt, crushed red pepper, splash of hot sauce)

[Wampus]

I always pour apple juice over it and sprinkle it with some rub and stir it all in.

Of course, I'm usually portioning, vacuum sealing and freezing it for later. The AJ and rub always benefit greatly upon reheating...making the PP nice and moist and flavorful.
If I'm serving right away, I usually skip the AJ, sometimes not. I find that the AJ helps it from drying out.

[Vision]

If my injection works as it should, nothing should be added except a little sauce as desired.

[schmitty28]

defat the drippings and add some thinned down sauce

[gtr]

Nekkid here.


How I serve the pulled pork I mean - I'm fully clothed at the moment.


But the day is still young! :whoo:

[gmag]

A nice dose of gun powder.

[txschutte]

I always add some juice and some rub to the pulled meat.

[popeye]

If in a party. I serve it naked then with sauce on the side . that way they can have it the way they like it .

[charrederhead]

I've done less than 10....first couple I proudly dumped my homemade sauce in and mixed her up. Last couple have been naked, sauce on the side.

Never thought to add in some rub (probably because I never have any leftover :becky:) or sprinkle in some AJ... think I'll try something like that next time.

That's mostly why I love this place...ideas ideas ideas! :hail:

[Gnaws on Pigs]

The same way everybody in NC does-with some Carolina vinegar sauce. I also usually add some black pepper. If I'm going to freeze it for later, I vacuum-seal it nekkid, then add sauce when reheating it.

[deepsouth]

i don't have set thing. sometimes nothing, sometimes some more rub, sometimes a vinegar sauce, rarely if ever regular bbq sauce.

[Happy Hapgood]

Thanks to all for the great replies!