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Pulled Pork gravy (my finishing sauce)

post #1 of 17
Thread Starter 
I don't think I've posted this before, and since I made some with my recent pulled pork parts, I figured I'd get it out here.

Yeah, it's just another finishing sauce, but it has a much different component than most, I boil down the crispy bits that are too hard for most in the PP, and I also put in the bone(s), and the excess fat.




I fill the pot with water and only add the pork pieces and bones. I then bring it to a rolling boil, drop the temp to simmer, and let it boil down to only 2-3 cups of liquid left. Then I strain it into a bowl and let cool in the frig until the fat has solidified on the top. This bad pic shows that there is quite a bit of fat that'll need to be removed.


Once the fat is removed, I measure out 1 cup of the broth and add the following:

1/3 cup apple cider vinegar
2 tablespoons of Worcestershire sauce
1.5 tablespoons of brown sugar
1 tablespoon of hot smoked paprika
1.5 teaspoons of fresh cracked black pepper
1.5 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon of Tony's creole seasoning

After all ingredients are added together in a pan/pot, bring it to a boil, then lower the heat and simmer for 30 minutes or so.

Straight from the bowl, this is a very powerful flavor, but when added to the PP, it's some good stuff!

It's also a very thin mixture, so it mixes in really well and isn't too messy on a sammich.


Edited by CrankyBuzzard - 11/8/16 at 7:50am
post #2 of 17

Sounds like it would work Charley Thanks

Richie

post #3 of 17
Super Broth! Beat it makes your finishing gravy great!

Too keep it longer (either the broth or the finishing gravy) pour into ice cube trays and freeze. Crack out the cubes and vac pack. If you pour from a measuring cup you can know how many cubes equals a cup. Write that on the vac pack bag. Then when you need a cup or two of stock pull out that number of cubes.
post #4 of 17
Oh yeah points for finishing gravy!
post #5 of 17
Man I can almost taste it from the pics and the ingredients... I love tangy vinegar and smoked paprika together I can only imagine the rest goes great together
post #6 of 17
Nice,sounds super tasty!drool.gif
post #7 of 17
Sounds like a winner CB ! icon14.gif
post #8 of 17

That's a winner for sure Charlie!

 

As long as it has that vinegar in it.

 

That's what I'm looking for!

 

Al

post #9 of 17

Thanks for the recipe, Cranky, I will definitely give it a try.

 

Point

 

Disco

post #10 of 17

Love it and it has been added to my list of things to try next time!!! In fact, I think I'll try it with the next whatever meat drippings I make since it might be awhile for PP. Thumbs Up

Yum!

post #11 of 17

I will try this, all the things I like!

 

Thanks for the recipe.

post #12 of 17

Sounds good...Tangy Jus....JJ

post #13 of 17
Sounds really great! Thanks for the recipe
post #14 of 17
That looks and sound awesome CB...thanks for the recipe! I'll be trying this one for sure! icon14.gif

points.gif

Red
post #15 of 17
Thread Starter 
Quote:
Originally Posted by SeenRed View Post

That looks and sound awesome CB...thanks for the recipe! I'll be trying this one for sure! icon14.gif

points.gif

Red

I think you'll like it for sure!  Like Chef JJ said, tangy au jus!

 

Now, if you do it right, the fat will be scrapped off of jello!  Also, the finished product will gel a bit as well when you put it in the frig...  LOTS of good stuff in it.

post #16 of 17

Thanks Cranky, for the recipe, I will be giving this

a try the very next time I do PP.

Points for sharing.

 

   Ed

post #17 of 17
Just bounced over here from your other post Charlie. This looks great!! I'm gonna try this next time.

POINTS!!

Thanks for sharing this.

Gary
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