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Pulled Pork BBQ Sauce

logic

Knows what a fatty is.
Joined
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Location
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Hey everyone,

Question: What's your favorite sauce to put on pulled pork?

Background: I haven't been active on the forums for a couple years because my current living situation doesn't allow me to BBQ at all. (super sad, I know). But guess what! I'm buying my first house and it has room for me to BBQ again! (super happy!) I'm really excited to have my first BBQ at the new house so I'm dreaming about what to make everyday. Seriously, I think about it all the time. Sometimes my mind drifts to other things like painting the walls and getting new furniture, but the BBQ definitely takes priority. I for sure want to smoke a pork shoulder as the main thing and have burgers/dogs/brats/etc on the side. It has been years since I have made pulled pork and it feels like it's my first time all over again. Any advice is appreciated. Thanks everyone!
 
I don't like to use sauce, I try to make sure I have a good Rub that compliments the pork and when I pull the Butt it's not only tender but moist, I want to enjoy the meat. My wife on the other hand loves her some Sweet Baby Rays.
 
I use too many different sauces but on pork I like a real thin sauce .
 
I'll probably catch he!! for this, but I love Big Butz Hot or Xtra Hot on mine with a heaping spoonful of cole slaw on top.
 
Yes Dear or Blues Hog Tennessee Red. Flip a coin they are both great on PP.
 
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Reactions: cpw
At the end of the day I'm a Carolina boy so I likes the vinegar.


However, I can get a hankering for anything from blues hog original to Tennessee red to pee Dee river swamp sauce to roxys mustard sauce to my personal favorite a spritz of vinegar and a dusting of rub over the pulled pork and then mixed together.

And if you like spice, make it Oakridge crucible that you dust with. Outstanding.
 
The juice what come out the butt when I foil it mixed with some E NC Vinegar sauce
 
Western NC style (Lexington) sauce is my favorite.

Roughly:

3 cups ketchup
2 cups apple cider vinegar
2 cups water
2 tbsp sugar
4 tsp salt
2 to 3 tsp black pepper
1 to 2 tsp cayenne

whisk it all together in a pan on the stove. simmer until it hits the thickness you enjoy. (about 15 minutes for me... just slightly thickened) Stir in a little juice from the guest of honor.

I'll mix it up by adding onions, apples, brown sugar, hot sauce to taste. But the above is my basic starting point.

Roughly the same sauce reduced a little more with a bunch more sugar (half cup-ish) makes a good slaw dressing for some red slaw to serve with the pork.
 
Blues Hog Tennessee Red is the best I have tasted for Pulled pork or chicken.My wife likes Blues Hog Original(thicker and sweeter).I have heard of some mixing the two to get the vinegar/sweet mix that trips their trigger.2-1 red to original,2-1 original to Red.Just play with it I guess.Good luck and CONGRATS on the new homestead!
 
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