Pulled Pork Finishing Sauce?

[IamMadMan]

Originally Posted by Bludawg

Blu's Red Pig Juice

1/4 cup Cider Vinegar

1/2 cup Ketchup

1/2 cup Water ( Sub Stock if desired)

3 tbl Brown sugar

1 tea sp Chili Powder

1 tea sp Salt

1/2 tea sp Black Pepper

1 Table sp Diablo jalapeno Mustard ( Sub 3 rings Pickled Jalapeno fine mince & yellar mustard)

pinch of Cayenne or to taste

1 Table sp red pepper flakes



Dissolve the salt and sugar in the Vinegar/ Water add remaining ingredients whisk to combine and bottle let stand 2-3 hrs.

That's what I want to try....

[Thingfish]

I use the Shack Attack sauce posted here by Boshizzle - I suits my tastes perfectly!

http://www.bbq-brethren.com/forum/sh...d.php?t=136085

[LYU370]

Originally Posted by Thingfish

I use the Shack Attack sauce posted here by Boshizzle - I suits my tastes perfectly!

http://www.bbq-brethren.com/forum/sh...d.php?t=136085

+100 if you like vinegar & hot sauce.

[Thingfish]

If you use a light touch when applying you can hardly detect any vinegar or hot sauce, just a pleasantly flavorful pork! But being a North Carolina boy, I go a bit stronger.

[ymmiT]

Another vote for Shack Attack.

[Joe Black]

I use a very simple sauce when I'm pulling pork butt to keep it moist and to add just a little flavor pop to the meat. Somewhat of a NC finish.

3/4 cup Cider Vinegar
3 Tbs Brown Sugar
1 Tbs Kosher Salt or Sea Salt
1 tsp Red Pepper Flakes

[Fwismoker]

Originally Posted by Joe Black

I use a very simple sauce when I'm pulling pork butt to keep it moist and to add just a little flavor pop to the meat. Somewhat of a NC finish.

3/4 cup Cider Vinegar
3 Tbs Brown Sugar
1 Tbs Kosher Salt or Sea Salt
1 tsp Red Pepper Flakes

Nothing wrong with simple....simple rules WAY more often than complex!

[x1jett]

Following

[gun smoke]

I never measure just go by taste apple juice, apple vinegar, ginger ale in about even amounts. then honey, brown sugar and black pepper.

[LYU370]

Originally Posted by Thingfish

If you use a light touch when applying you can hardly detect any vinegar or hot sauce, just a pleasantly flavorful pork! But being a North Carolina boy, I go a bit stronger.

I LOVE NC style sauce. Back in the early 90s went to NC for the first time, Raleigh area. Was there for work for a few weeks, found a Que joint in Cary and had a pulled pork sandwich for lunch. First time I had vinegar sauce and vinegar slaw. I was instantly hooked.

[Beentown]

Originally Posted by Mike Twangzer

Don't remember where I got this but I like it :

2 Cups Cider Vinegar ( I like to use Red Wine Vinegar )
2 TBS white sugar
1/4 Cup Brown Sugar
1/2 Cup Ketchup ( maybe a little less acc to taste )
1 TBS White Pepper
1 TBS Black Pepper
1 TBS (or more) Red Pepper Flakes ( I'll use Hot Sauce a good squeeze )

This is almost exactly like mine but I nix the catsup but add butter. Sometimes a full stick sometimes half. Depends on how the meat looks.

[smoke ninja]

Originally Posted by Fwismoker

Keith's Famous Pulled Pork Finishing and Dipping Sauce

1 cup apple cider vinegar
1 cup catsup ( I use all natural- no corn syrup)
TB red pepper flakes
TS worstershire sauce
1/4 cup brown sugar
TS salt
TS cayenne pepper

Simmer after you make it and again before serving.

1/2 for the pull and half for sammies

I like the kings recipe. I often have a jar of it in the fridge. It can be manipulated into a more traditional bbq sauce with the addition ot a few ingredients.

[COS]

Jeff's finishing sauce.
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

I add a little of ketchup to thicken it up a tad.

[bbqwizard]

Originally Posted by Thingfish

I use the Shack Attack sauce posted here by Boshizzle - I suits my tastes perfectly!

http://www.bbq-brethren.com/forum/sh...d.php?t=136085

Sound's good. I'm going to have to try it!

[Maylar]

Is there a reason for using a vinegar based sauce instead of standard BBQ sauce? Tradition? Something else?