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FINISHING SAUCE (for Pulled Pork) - Page 22

post #421 of 466
Used this yesterday on a ~11 pound picnic, my third ever smoke. The meat came out well, but I think this finishing sauce really helped because it would have been pretty bland for my tastes. I used Pappy's seasoning as it was all I had. My daughter loved it and she is normally quite picky! Thank you for posting!

post #422 of 466

Tried it, died and went to Heaven, shared it with everyone there and I am glad to say that smoking meat is now allowed up here ;-)

post #423 of 466
This post is what I was looking for to find out what a finishing sauce was I kept reading about finishing sauces in pulled pork recipes but never know what they were so thank you.
post #424 of 466
My first ever butt is smoking right now, so I'm thrilled I stumbled upon this recipe. Thanks, Jeff!
post #425 of 466

Greetings from Finland! Just cooked this sauce for upcoming restaurant day, got 12 pounds of porkneck in the fridge, brined and rubbed, ready to go for smoker tomorrow.Usually i don't use sauces, but i like my vinegar with pork..

post #426 of 466
Sauce turned out fantastic, I highly recommend it!
post #427 of 466

This sauce is amazing! Everybody loved it! I made one exception though, I am a beekeeper, so I have lots of honey most of the time, & I try honey with everything. I added a couple tablespoons of honey with this original recipe & WOW! Of course you can add more or less honey to suit your taste. I loved the original recipe the way it was, but the honey made such a beautiful melody with the vinegar...

post #428 of 466
Good idea with the honey I'll definitely try that!
post #429 of 466

I have used this sauce on routine occasion, mostly for shoulders as his comment about the "gamey" meat can be spot on. Also, fresh ham too....but you have to score the skin, and it's not really a pulled cut, but I like this sauce on it and it makes great sammies!!


I did modify his original slightly and I do the 1/2C Cider Vinegar and 1/2C Apple Cider...and added a recent twist by using orange juice instead of apple cider as I had nothing else with enough natural sugar in the pantry. Had a really great tang and the acid seemed to enhance the pork fat flavor.....Mmmmm. I will add that the citrus version went better with my pulled chicken....



post #430 of 466

Hey Jeff


I smoked a pork butt yesterday for pulled pork.  I've never used a finishing sauce before, so I decided to try yours.  I couldn't believe how GOOD it was.  After I made it up, I had a taste and thought it was pretty strong in the vinegar dept, but once added to the PP on the bun with coleslaw, it was fantastic. It is now my go-to sauce for PP.


Thanks for sharing





post #431 of 466

Thanks for posting this reciipe Jeff. You can bet I'll be trying it on my next batch of pulled pork.



post #432 of 466

Thank you Jeff. This was my introduction to finishing sauce and my neighbors and family loved it. Not a lot left of 10 pounds of pork, your recipe definitely made a newbie pit taste advanced!
post #433 of 466

Im probably in the minority here but my go to these days is Sweet Baby Rays and Sticky Fingers Sweet Carolina Classic.  LOVE IT.  My wife's homemade TGIs rib sauce is also kick ass but takes time to make. 

post #434 of 466
That is very much like the Eastern North Carolina bbq sauce that I've eaten and made for most of my 73 years. I have used honey, molasses, pancake syrup on occasion to sweeten it a bit. I have also put a quarter stick of butter in it and used it to barbecue chickens on a hot grill - just swab it on after puncturing the breasts and thighs.
Edited by rabbithutch - 8/26/15 at 9:50am
post #435 of 466

Thanks I was looking for a sauce, going to make it now as my 10 lb shoulder is done and tented... CHEERS from Canada



post #436 of 466

I've used a very similar recipe, but cooked the shoulder in the slow cooker/roaster in the sauce as well as using it for the finishing sauce.  About another 1/2 cup of cider vinegar though.


Put it on a bun with some cole slaw - Nice alternative to a traditional BBQ sauce.

post #437 of 466
I just joined the forum and am happy to see this as my first sauce. I'm excited to try it. Thanks for the post!
post #438 of 466

Been using the finishing sauce for 5 years now! Only way to go after pulling the pork!

post #439 of 466
I like it, fast and easy!
post #440 of 466
Is Creole seasoning the same as Cajun seasoning or do I need to go to the store?
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