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FINISHING SAUCE (for Pulled Pork) - Page 24

post #461 of 485
Just used this recipe,very very good!
post #462 of 485
I got two in the cooler now going to give this a try I also tried not wrapping at 160 I just smoked all the way to 200 looks like I have a much firmer bark we will see which way I prefer my last two I wrapped after 160 and it was amazing so I might be hard to beat thanks for the sauce though
post #463 of 485
Conclusion is the sauce is a nice tangy flavor but i do perfer the wrapping of the butt after 160 the bark today was a little bit bitter after smoking for 12 hours but still a great final product cant beat juicy pulled pork for dinner thanks guys
post #464 of 485
Originally Posted by SoFlaQuer View Post

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar

2 Tablespoons Brown Sugar

1 Teaspoon Tony Chachere's Cajun Seasoning

1 Teaspoon Course Black Pepper

1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".


I cannot wait to try this! I've been looking for something to make pulled pork worth my time. I love pulled pork (or meat in general) and I am not a picky eater. I have a hard time finding pulled pork that is not dry or just tastes bad, this sounds like it will be amazing! Especially since I have family members that aren't fans of BBQ sauce ūüė©
post #465 of 485

We have 2 pork butts on since 6 am, I will definitely try the Finishing Sauce.  One butt is headed to Clemson for the game tomorrow, #3 vs #5, U of Louisville Cardinals and the Clemson Tigers.  Ought to be a great game and some darn good pulled pork.:yahoo:

post #466 of 485

Very good sauce for mopping I wish i had this a couple of weeks ago! Mine is much more involved. Thanks!

Sausage Head Go to that forum, i am going to post some good info on recipes on what I use for those that have any interest. These have served me well fpr many years, Some new some old school styles.

Again thanks for the mop!!!

BTW I just found this site recently Very good place to look at compared to others, not nearly the bickering of other sites, that means alot to me anyway!

post #467 of 485
Originally Posted by NW-bubba View Post

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.

Thanks @NW-bubba! I used this finishing sauce last night and it really kicked up the pp nicely! First butt in a WSM 18 and first with a finishing sauce.

post #468 of 485

Tried this finishing sauce today on some pulled pork and damn it was good! Everyone at my office loved it. I will  definitely be using this from now on!

post #469 of 485

Used this finishing sauce yesterday.
post #470 of 485

Thanks so much for sharing this....I realize this was quite a few years ago, but I just started smoking meat recently. I knew I had had pulled pork in a vinegar-based sauce before, so went searching and found this...sounds perfect!! My pork butt is coming out of the smoker in a couple of hours, I will be using this!!

post #471 of 485
Oh this sauce looks really good. Will whip up a batch while my pork butt heads over the stall.
post #472 of 485
Just whipped up a half batch. I used my homemade habanero hot sauce and tamed it with some extra agave syrup. Yummy.
post #473 of 485

Thank you Jeff and just printed out recipe to try in the near future. Can't wait to try it !!! 

post #474 of 485
I have 3 butts in the smoker right now..... inaugural run for my birthday present..... I have used your finishing sauce since the beginning, and there is no reason to change it up! It is perfect and I have never met a person that didn't ask for 2nd.....or 3rd helpings!!
Let's hope my new Masterbuilt Sportsman Elite.......seasoned all day yesterday......will do as good as my old offset!
post #475 of 485
I am planning on using finishing sauce on my first Pp this weekend. I just made up a batch of this and wondering if I did something wrong. My batch has a very overpowering vinegar taste. Did I do something wrong or am I confusing finishing sauce with a BBQ sauce perhaps. Is it that it's not meant to be so tasty solo but rather in small amounts compliments the meat?
post #476 of 485

Is the original recipe for 1 average size pork butt?  Do you use all of it on the pulled pork?

post #477 of 485

Absolutely delicious!!!! Thanks for sharing! 

post #478 of 485
Another fan here! Just made my first pulled pork last night. It was good on its own, but then I hit it with the finishing sauce and wow! I didn't think it was vinegary at all. I thought it really enhanced the sweetness and moisture of the pork.
post #479 of 485

I'm a noob. Just got here....I'll be trying this very soon.


Ohhh! and go ahead with the secret rub...Im listening!

post #480 of 485
Long time lurker (I've learned a lot from this forum!), first time poster with a question:

I've got a shoulder on the pellet grill now, but am taking it to the lake to eat on Friday night. I'll vac seal it. When should I pull it and sauce it? As soon as it's done, or after reheating it at the lake?
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