So I was always wondering about using a finishing sauce for my pulled pork, and how it would effect/change the overall taste of the pork.
Well yesterday I think I found out. I smoked up a couple pork shoulders for a cookout (wife's birthday). While the pork was resting I decided to make finishing sauce to let our company try it out, and give me opinions.
I made Dude's sauce from this post http://www.smokingmeatforums.com/t/76264/pulled-pork-finishing-sauce , which is excellent by the way!
I also have been using Billbo's BBQ sauce from this post: http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes (I double the batch and can it).
So I served both on the side, to let our guests sauce as much as they wanted to.
1. One of my buddies, started out with a sandwich that he added the BBQ too, but not the finishing sauce (as he usually likes it), then put a little of the finishing on the side of his plate. As he came to the end of his pulled pork sandwich he dipped it into the finishing sauce and was pleasantly surprised. He then told me he needed another so he could mix the 2 suaces together. He loved the second sandwich!
2. My wife started out with a pile of PP on her plate (she doesn't like it in bread since the bread fills her up to fast), and used just the finishing sauce. She said it was ok that way, but then added some of the BBQ sauce to it, and told me it was amazing that way.
My conclusion is that either one of the sauces alone improves the flavor of the PP, but when using both sauces it takes it to a whole different level.
I will now serve both sauces and encourage my guests to try mixing them together!!
Thanks to Dude and Billbo for sharing those recipes!!
Well yesterday I think I found out. I smoked up a couple pork shoulders for a cookout (wife's birthday). While the pork was resting I decided to make finishing sauce to let our company try it out, and give me opinions.
I made Dude's sauce from this post http://www.smokingmeatforums.com/t/76264/pulled-pork-finishing-sauce , which is excellent by the way!
I also have been using Billbo's BBQ sauce from this post: http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes (I double the batch and can it).
So I served both on the side, to let our guests sauce as much as they wanted to.
1. One of my buddies, started out with a sandwich that he added the BBQ too, but not the finishing sauce (as he usually likes it), then put a little of the finishing on the side of his plate. As he came to the end of his pulled pork sandwich he dipped it into the finishing sauce and was pleasantly surprised. He then told me he needed another so he could mix the 2 suaces together. He loved the second sandwich!
2. My wife started out with a pile of PP on her plate (she doesn't like it in bread since the bread fills her up to fast), and used just the finishing sauce. She said it was ok that way, but then added some of the BBQ sauce to it, and told me it was amazing that way.
My conclusion is that either one of the sauces alone improves the flavor of the PP, but when using both sauces it takes it to a whole different level.
I will now serve both sauces and encourage my guests to try mixing them together!!
Thanks to Dude and Billbo for sharing those recipes!!
