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Whats the best way to bbq sauce up pulled pork?

post #1 of 16
Thread Starter 
do you just mix it up with your favorite kind or is there a homeade one on here that people prefer?
post #2 of 16
Lay it out for your guests to use if they want. I find that if I've done a quality smoke and use a little finishing sauce I don't use any sauce at all.
post #3 of 16
Personally I never add BBQ sauce to my pp.
Just shred up the meat, add back some of the juices from the resting, a few squirts of finishing sauce and on a bun with some homemade slaw and it is perfect.
Although-If I did use BBQ sauce on them and whenever I use it on other things I use Curley's BBQ sauce.
post #4 of 16
I put this on the last butt I smoked and it was every bit as good as advertised..


You can still add barbecue sauce if you'd like, but by no means do you need to..
post #5 of 16
Thread Starter 
yea i made the finishing sauce last night although i didn't heat up the vinegar maybe i need to redo it?
post #6 of 16
Yes, that's what breaks down the sugar.

Good luck
post #7 of 16
The finishing sauce does a great job of enhancing the flavor of the pork. Try making some of the Carolina Mustard Sauce for your guests, as an option to your usual sauces.
post #8 of 16
I never put bbq sauce but I do serve it on the side our kids love my sauce and I just make it up as I go. It's never the same twice I just look what I have in the refrig and mix it up. As far as pp I like to add a vinagar finishing sauce to my meat and thats the way we roll.
post #9 of 16
I use the brasing liquids in the foil for the finish sauce...no Bbq sauce req'd for a decent PP. Good Q will speak for itself, but some folks can't seem to get away from the sauce, so I just have it available for on the side.

post #10 of 16
Right on Eric. Natural is good. A good 3 cups of beff aujus and some thinly sliced onions and what ever else for spices below the meat in a drip pan
freeze the aujus and remove the grease, and add back to the pulled product whether beef or pork.
post #11 of 16
As mentioned above with others, I never use a sauce. I let the fat and the gel from the drippings separate. Add the gel to the pork and make a gravy out of the fat. The gravy usually gets added to the pork on a sandwich.
post #12 of 16
defat the drippings, a lil balsamic and apple cider vinegar is all you need for a finishing sauce if you desire. i also usually serve a lil bbq sauce on the side for those who want some. personally i like no extra sauce beyond a lil finishing sauce. its all personal taste.

post #13 of 16
Lots of good ideas here.

Ok I am revealing my lack of smoked pulled pork experience or knowledge (I have cooked quite a few butts). The very first I did (my guest gave rave reviews), I mixed a light amount of BBQ sauce, only enough for another layer of flavor, and if anyone is reading anything I post, I use Cattlemans. I have extra warmed sauce on the side. Cattlemans has a vinegar taste to it so it seems to compliment pulled pork pretty good. I have tried a couple of vinegar finishing sauces, some mentioned here on SMF and none have connected with those that eat my pulled pork so far. I have to go with what puts smiles on those eating my pork sandwiches and so far a little Cattlemans is getting the vote.
post #14 of 16
Thread Starter 
holy crap that finishing sauce is great i put it on pulled smoked turkey and damn its good i am gonna do pulled pork Saturday cant wait to try it on pork thanks!!!
post #15 of 16
You'll be glad you did.
post #16 of 16
Thread Starter 
the finishing sauce is awesome!!!!
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