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FINISHING SAUCE (for Pulled Pork) - Page 24post #461 of 4687/17/16 at 2:57pmJust used this recipe,very very good!
SmokingMeatForums.com Top Pickspost #462 of 4687/30/16 at 3:01pmI 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 thoughpost #463 of 4687/30/16 at 5:41pmConclusion 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 guyspost #464 of 4688/14/16 at 11:53amQuote:Originally Posted by SoFlaQuer
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 😩post #465 of 4689/30/16 at 12:17pm
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.post #466 of 46810/7/16 at 12:27am
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 4683/26/17 at 4:51amQuote:Originally Posted by NW-bubba
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.
- FINISHING SAUCE (for Pulled Pork)
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