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SoFlaQuer's Finishing Sauce (For Pulled Pork) - Page 3

post #41 of 108

Smoking 2=8.5 lbs butts....1/2 the sauce per butt????? Any help appreciated....

post #42 of 108

try Key Lime juice as well, instead of Vinegar......YUM YUM..very good.


post #43 of 108
Made this and the carolina sauce to use on my first butt this weekend. Can't wait!
post #44 of 108

I am planning on trying the finishing sauce tomorrow.  I have an 8lb pork butt ready to go.  This is the 5th one I've done and never used a finishing sauce.  Never thought I would need one because the rub and smoke flavor was good and everyone enjoyed it.  I'm sure there is a variety of rubs everyone is using but I'm wondering if my rub might not work well with the finishing sauce.  


I usually serve on a good roll with a couple sauces on the side.  Some of the family like it with and some like it without sauce.  So my concern here is putting a finishing sauce on pork that might not need it.  


Any thoughts here?

post #45 of 108

Looks like I'll have to try this one some time in the near future.

post #46 of 108

I made a mustard/ viningar based sauce last night. Could I use the finishing sauce as well or will be two favors clash?  The plan was pull it. Add the finishing sauce.  The. Add BBQ sauce before serving?  Bad idea?

post #47 of 108

Made this sauce, yesterday, for the first time.  It is outstanding!!  Thank you, SoFlaQuer, for this recipe...it compliments the pulled pork perfectly!  After squirting some on the whole batch, I put extra on my sammies, too!  Didn't use any other sauce and it was awesome!!



post #48 of 108

I also tried this yesterday, and it was outstanding!  Made a couple of adjustments, based on some other comments and since we're not real vinegar-y types.  Did 1/2 cup apple cider vinegar, 1/4 cup apple juice and 1/4 cup Key Lime juice, and doubled the brown sugar to 4 tbsp.  Wasn't able to wait for my internal temps on my pork picnic to get past 180-185, and ended up having to do CHOPPED pork instead of PULLED pork, but the finishing sauce was amazing and both the spares and the baby backs came out perfectly, as did the wings.




post #49 of 108

I'm planning on doing this for a 7lb butt for a family picnic this weekend.  Anyone have a rough estimate of how much to use for that?  He mentioned that the trick is not to use too much as it will make the meat mushy, but I dont' want to use too little either :)   

post #50 of 108



Hope everyone is have a great Labor day week-end.


I just found this post and I did my first 8# butt yesterday using the Cherry Dr Pepper injection recipe that we got in the newsletter.  The pull pork was awesome got compliments from the entire family, including the wife (she is an AWESOME cook, and I am EXTREME novice at best).


I was wondering, if we reheat this then add this "finishing" sauce, would it have the same affect?


Looks really good, wish I would have seen this yesterday.


Thanks again


Happy Smoke Signals




Edited by MoSmoker - 9/2/12 at 10:46am
post #51 of 108
Should be fine adding it today. I made this for the second time yesterday and love it. My wife likes it better than my smoked jalapeño BBQ sauce.
post #52 of 108

I will definitely have to try this one next time I do a butt...can't happen soon enough!

post #53 of 108
Originally Posted by SoFlaQuer View Post

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

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 have made the sauce a couple of times and it is completely awesome! I'm smoking a couple of butts tomorrow morning for a Christmas party and I decided to make more of this finishing sauce. I made 3x the amount of the recipe that you gave but I miss read the chachers amount. instead of 3 teaspoons I put in 3 tablespoons. is there anyway that I can salvage this? I would really hate to dump it down the drain.
post #54 of 108

Hey guys. I 'm kinda new at this.  How long do you need to cook the vinegar down and how long should it be on the pork before you serve it?  Thanks for the help.

post #55 of 108
I just bring it to a boil long enough to dissolve the brown sugar and spices. Then i let it simmer until it cools. You can sprinkle it over the meat right after you pull it or use it for dipping. Personal preference. This is a great finishing sauce and will add alot of flavor! Enjoy!!
post #56 of 108

For those that don't have/can't find Tony Chachere's Creole Seasoning in your area, I found the recipe for it on line and thought I'd pass it along here.


Tony Chachere's Creole Seasoning


26 ounces salt
1 1/2 ounces black pepper -- ground
2 ounces red pepper -- ground
1 ounce garlic powder -- pure
1 ounce chili powder
1 ounce Accent (MSG)

Mix well and use like salt. When it's salty enough, it's seasoned to perfection.

post #57 of 108
post #58 of 108

I did an over night smoke on this porky. I decided to mix up the finishing sauce you recommended. YUMMM!!! It's great!!! It is now married to all my pork butts.

post #59 of 108

I've seen it asked quite a few times...but never found the answer.


How much of this is put on a butt? All of it? If not, how do you measure how much you're sposed to mix in?

post #60 of 108

I don't know the correct answer but I put it on like I'm putting ketchup on a burger.

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