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SmokingMeatForums.com › Recipes › Finishing Sauce For Pulled Pork By Soflaquer

Finishing Sauce For Pulled Pork By Soflaquer

The Finishing Sauce I use is as follows:

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

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".


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Comments (5)

Tired this finishing sauce last night and really really enjoyed it! It really took the pork to another level. Thank you for posting this great recipe!
I tried this the other day then had to make two double batches this is an excellent finishing sauce!
I agree with the other poster this took my pulled pork to another level
thank you, thank you, thank you !
Never tried a finishing sauce before. Cooking a butt now and plan to try yours tonight. Let you know how it turns out.
 This stuff is awesome!  Big fan right here, thanks for the recipe, doesn't even need sauce, it's perfect!
What would be a more common substitute for Tony Chachere's Cajun Seasoning ?
SmokingMeatForums.com › Recipes › Finishing Sauce For Pulled Pork By Soflaquer