FINISHING SAUCE (for Pulled Pork)

iqak · Jul 30, 2007

I tried this on my first ever pulled pork butt today.
Followed the recipe to a "t", just doubled it.

My wife liked it a little, my daughter as well.
I loved it. Nearly perfect rendition of what I call BBQ.

I would like to test it, with a tinge more heat.

Does the flavor change with time?
Any reason to fridge the remainder?

panhead · Aug 25, 2007

i am going to try this sauce today,,,,,i like it,its a simple sauce to make,tastes great,i cant wait to finish the pulled pork with it

panhead · Aug 25, 2007

its a great taste over the pork...thanks for the recipe

phinfan · Sep 5, 2007

I also tried this finishing sauce this weekend on my first butt, WOW. I also whipped up some of Dutch's Mahogany sauce that he uses on pork loin. It is amazing. I had to have an alternative because the finishing sauce sounded like it might be to spicy for the family. My wife thinks a stewed tomatoe is to spicy.

smokinfam · Sep 28, 2007

Does this sauce have a sour or bitter taste? The reason I ask is because of the vinegar. A friend of mine is from Carolina and he makes all his sauces with a sour taste which he likes. I prefer more of a sweet/smokey flavor.
thanks.

vlap · Sep 28, 2007

I thought I had responded to this thread. Thanks for the recipe. I tried it out and it is definitely wonderful.

gooose53 · Sep 28, 2007

Just adding my 2 cents. I tried it this past weekend and found it just a touch to much vinegar. I added some more brown sugar and added a splash or two of bbq sauce and found that to be more to my liking. Everyone that tried it thought it really made the pork. Thanks Jeff!

nw-bubba · Oct 8, 2007

I got this recipe out of an old news paper clipping stuck in a cookbook my wife picked up at a garage sale and gave it a try this past weekend... everyone loved it! I still want to tweak it a bit but so far this is one of my favorites.

Here is the finishing sauce recipe for
Eastern North Carolina Pulled Pork BBQ

3/4 C white vinegar
2 T Louisiana hot sauce
1 T brown sugar
1 T sugar
1 T kosher salt
1 t crushed red pepper flakes
1 t fresh ground black pepper
1/2 t cayenne pepper

whisk all together - well. Add to pork after it has been cooked and chopped/pulled.

Top with coleslaw.

foozer · Oct 18, 2007

I added this to my wifes shopping list last week. She called me from the Super Walmart store, they had Tony C's Creole seasoning but didn't have one called cajun seasoning. I asked her to go ahead and get the Creole seasoning. I also looked at Tony C's web site and only found Creole but no Cajun. Would the Creole seasoning happen to be the same as Cajun seasoning?

By the way...it's great how quickly people on this forum respond to questions. Thank you all very much.

gypsyseagod · Oct 18, 2007

same thing. did she get the green can or white ? both are good.

foozer · Oct 18, 2007

She got the white. Can I ask what the difference is?

gypsyseagod · Oct 18, 2007

the white is salt free, which is what i usually use as i was used to cooking for low sodium diets.

porkbutt · Nov 14, 2007

Finally took the time to read this sticky. Sounds good! Gonna give it a try on the next butt I smoke. Thanks for the recipe!

porkbutt · Nov 15, 2007

Ok, I only had white vinegar and didn't have red pepper flakes. I used the white vinegar, brown sugar, Tony Cachere Creole Seasoning, black pepper (fresh ground) and a little paprika. I heated up a nice serving of what I have left from my last pulled pork cook, sprinkled it with a little less than a tablespoon of the finishing sauce, mixed it in, and heated it just a bit more. No bbq sauce, just the finishing sauce...

Well, the wife and I both tried it and we both have to say... YUM!!!
Will get the stuff on the list in the original recipe here, but even improvising with what I had, it was good stuff! Can't wait to do another butt and let Pop try it with this stuff on it!

porkbutt · Nov 16, 2007

Ok, got the stuff to do it right. I hope to get to smoke a butt and maybe a brisket, and of course a load of ABT's this weekend. With a wife and child though, ya never know.

Anyway, the wrong recipe with white vinegar and paprika was good stuff. Can't wait to try it with the cider vinegar and red pepper flakes!

camp_cookie · Nov 21, 2007

Thanks for the sauce tip. I'll have to give it a whirl.

johnm160 · Dec 1, 2007

I have my first butt rubbed and in the fridge. I will make a batch of the finishing sauce to make my first butt smoke one for the record books.

Thanks for posting the recipe.

-John

goat · Dec 1, 2007

I think I have failed to mention this, but the Finishing Sauce is one good recipe. I love it.

gofish · Dec 1, 2007

Goat,

It pleases me that you think so! So many people have commented on this as being a "Carolina thing", or refer to it as a BBQ sauce of sorts ....... It aint SO people. This is not a smother in vinager & 'cover' sauce, its right on the money. Dont forget, YOU have control over the amount you squirt! Give it a shot.

Good call Goat!

flyin'illini · Dec 10, 2007

Jeff, I tried this over the weekend with an 8.5 lb'er. I like it. Thanks! This thread has a lot of great info, too. Thanks to everyone.

I can improve the application (no squeeze bottle) in the future for sure.

FINISHING SAUCE (for Pulled Pork)

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