In the last couple of weeks I have made Pit Chicken twice per my families request. It occured to me the the Basting sauce, which is primarily Vinegar, would make a great Finishing Sauce for Pulled Pork... I modified the the recipe by removing the oil, there is enough fat in PP, and the Egg Yolks, no need to emulsify. It worked out great! I have used SoFlaQers sauce and thought it was good but this went beyond with more Flavor from the additional spices and the Worcestershire Sauce. I thing you SFQ fans will enjoy this one. I made Pulled Pork to day and used it...Sorry there is no Qview, my kids had the Cameras out at the picnics they are at, but you all know I don't post without Testing a recipe to get it right. Here it is...Enjoy...JJ
JJ's Finishing Sauce
2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.
Edited by Chef JimmyJ - 11/15/14 at 6:45pm