SoFlaQuer's Finishing Sauce (For Pulled Pork)

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I copied this to a separate post due to the requests for it!
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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!".

Jeff
Thank you for the advice!!
 
This stuff is awesome!!! One question is what’s the hold time? Thinking about making a big batch to have on hand.
 
This stuff is awesome!!! One question is what’s the hold time? Thinking about making a big batch to have on hand.

With the amount of vinegar in there not sure there is one I used to make it and keep a bottle or two in catsup bottles in the fridge. Just shake well before use
 
Made this sauce tonight. Switched it up some. Used a Mexican seasoning since I didn't have Tony's and used a dried ghost pepper since I didn't have crushed red pepper. Tastes pretty good with a nice bite.
 
Made this sauce tonight. Switched it up some. Used a Mexican seasoning since I didn't have Tony's and used a dried ghost pepper since I didn't have crushed red pepper. Tastes pretty good with a nice bite.


Has anyone used the pan juices along with this finishing sauce? I plan on trying it tomorrow but like to defat the pan juice
 
So base on all the recommendations, I'm going to use this finishing sauce for the 4 pork butts I'm smoking on Saturday.

This is the first time EVER that I'm using a finishing sauce, and have no clue how much to mix in? Say for a 10 lb Butt, do a use 1 cup of finished sauce evenly distributed per butt when I pull? So in my case, 4 cups total? I do plan on filling a couple squirt bottles full.

Sorry if this has already been discussed.
 
You want to moisten the meat, not soak it. 1 to 2 Cups per Butt is typical...JJ
 
Hey guys, planning on smoking my first pork butt today. I'm not a fan of sweet stuff, especially with meat. Is the brown sugar necessary? Or will it still be good without it? Should I substitute something else?

I'm trying to avoid buying any brown sugar at all, because I will not use it for anything else.
 
Think I may have already posted on this, but if so here goes again: hands down, the best finishing sauce I have ever tried. My father, a native Kansas Citian, said this was the best pulled pork he's had. I like to think it was my superior culinary capability, but I know it was the sauce. Amazing Jeff, thank you.
 
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Not to bring up an old post, but just made two pork shoulders today and used the amazing sauce. I've now done upwards of 100 pulled porks in the past year, and ever since I've used this sauce. To be honest, I almost always have at least one 8 oz squeeze bottle of this in the fridge!
 
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It's been awhile since I've seen this thread and I know there are several threads about finishing sauces but if you haven't tried this one it's worth trying
 
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