- 106 Posts. Joined 5/2015
- Location: tallahassee Florida
- Points: 19
- Select All Posts By This User
pulled pork help - Page 2
SmokingMeatForums.com Top Picks
Thanks to everyone for the kind words and advice.
- 14,035 Posts. Joined 5/2011
- Location: A Jersey Boy in the mountains of Emporium PA
- Points: 710
- Select All Posts By This User
That stuff is gold! I haven't tried chef JJ's sauce yet but I am going to mix up a batch. I am not a fan of heavy vinegar flavors like the Carolina sauces but I'll try anything once. Glad your butts were a hit. I think I under cooked a bunch of them befor I joined SMF and was told how to turn out great butts consistently.
If the Vinegar is not to your taste, the Finishing Sauce below is also very good...JJ
Foiling Juice / Sweet Pulled Pork Finishing Sauce
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
Optional: 2T Apple Cider Vinegar ( Recommended...). Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.
Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.
If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
I was AMAZED...No additional sauce needed. ENJOY...JJ
My butts and brisket come out juicy enough to serve without adding pan juices back in to them, but as you know adding them back in makes it even better and as the juices are adsorbed a finishing sauce is a welcome compliment. I do a back yard neighborhood party every year and like to offer a verity of sauce options for a verity of smoked meats that I serve, ribs, chicken, pulled and chopped pork and beef brisket I will be looking forward to offering both of your sauces this year. Do you have anything for brisket, chicken and or ribs or do these work on everything?
PS bought a 13 pound prime brisket at Costco for $2.98 s pound and two 8 pound butts from Sam's for $1.49 a pound the other day getting ready to do some serious smoking. Also got a good deal on charcoal for my WSM I have about 200 pounds plus 5 tanks of gas for my grills, 50 pounds of a verity of pellets for my Amazing smokers and most every kind of wood chips and chunks for my Masterbuilt 40" and my WSM. Am I ready? This is Minnedota where you need to be set for Summer when it comes.