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First pulled butt - Page 3

post #41 of 44

Any suggestions for a finishing sauce for pulled pork ?

The one I made up just has to much of a vinegar bite for my taste... but it is fun to experiment (anything about BBQ is more enjoyable then working).

 

rxguydon

post #42 of 44
Quote:
Originally Posted by rxguydon View Post

Any suggestions for a finishing sauce for pulled pork ?

The one I made up just has to much of a vinegar bite for my taste... but it is fun to experiment (anything about BBQ is more enjoyable then working).

 

rxguydon



 

welcome1.gif    Glad to have you with us!

 

 

Try this one, it's the one most of us use.

 

It's SoFlaQuer's recipe.

 

 

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.


 

 
post #43 of 44

Soflaquers is an EXCELLENT finishing sauce. If you use it and it has too much of a vinegar taste you're using too much.

post #44 of 44

That is a nice job for the first time congratulations.

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