Oh my gosh I'm hooked, I loved it way better than my custom mixed BBQ sauce.
Everyone complimented how good and juicy the pulled pork tasted with out the sauce
Glad you enjoyed the finishing sauce. It's also my very favorite one Soflquer used to be a very active member on this forum and had great posts. I really miss him. By the way, if you liked the finishing sauce, try his chili verde recipe. It's the best chili I have ever made. Oh yes, also try his brisked recipe ..... fantastic!
You also might want to try Chef Jimmy J's finishing sauce. It takes SoFlaQuers to the next level.
Here it is:
Tangy Pulled Pork Finishing Sauce
This is more of an Eastern North Carolina style Finishing Sauce...
2 C 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 Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.
For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ
It depends on your taste, I put it in a squeeze bottle & on 4 lbs. of pork I usually spray about half on first, mix a little & taste, add more if needed. Usually 3/4 of it is enough for 4 lbs.
Thanks Al and I agree on the amount. It is a " to taste " thing. If more moisture/liquid is needed, I add some Apple Juice to balance adding a lot of vinegar based Tangy finishing sauce...JJ