Bear’s Pulled Pork Finishing Sauce (AKA Liquid Gold)

[Bearcarver]

That looks like a great method, Bear!

Thank You PZ !!
And Thanks for the Like.

Bear

 

[Bearcarver]

Good stuff bear, thanks.
These drippings with a finishing sauce is just compounding layers of flavors.

I'm one of those that half the time catch those drippings with beans.

Thanks John!

Bear

Lookin' good Bear. I'll try that on my next one.
Like

Thank You Denny!!
And Thanks for the Like.

Bear

 

[Bearcarver]

I gotta start doing this. I let mine drip into the fire.

Thank You Adam!!
Aww, You gotta save that Juice---It's awesome!!
And Thanks for the Like.

Bear

 

[GaryHibbert]

Great idea John. I never bother to save the drippings (just add SoFlaBbquer's Finishing Sauce). It always seemed too greasy to add to the PP. Funny thing I use that method to remove grease from other things, but never thought to do it with drippings from a butt. Gotta try that.
And yes, I knew that wasn't Ketchup. LOL
POINT
Gary

 

[Bearcarver]

Great idea John. I never bother to save the drippings (just add SoFlaBbquer's Finishing Sauce). It always seemed too greasy to add to the PP. Funny thing I use that method to remove grease from other things, but never thought to do it with drippings from a butt. Gotta try that.
And yes, I knew that wasn't Ketchup. LOL
POINT
Gary

Thank You Gary!!
Yup---This stuff isn't greasy at all once you remove ALL the Fat, like in my picture.
I knew you knew it wasn't Ketchup. My Buddy Al just likes to tease me by asking dumb questions, and never comes back to get the answer.
And Thanks for the Like, Gary!!

Bear

 

[TomKnollRFV]

I'm going to have to try this Bear! Wonder if I can still mix in my mustard and not be crazy...

 

[Bearcarver]

Looks good John!
I usually just mix the drippings into the PP, with SoFlaQ'uers finishing sauce.
I guess everybody has their own way of making PP!
But yours sure looks good!
Al

Thanks Al !!
I guess we're doing pretty much the same thing, except you're adding more ingredients.
I try not to overpower the meat with seasonings.

Bear

 

[WaterRat]

Looks good, Bear. I did the same last week with a chucky (well, not the apple juice, I used red wine and beef stock in the pan). Looks pretty much the same once it jellifies - is that a word? :rolleyes: It really does add something yummy back to the meat.

 

[Bearcarver]

Yep. No right or wrong way and it's all good! I use phosphate: juice stays in the meat. Seriously.

"That's not ketchup" LOL

Thank You Sam!!
That Ketchup crack wasn't really funny on this end.
And Thanks for the Like.

Bear

 

[zwiller]

John, no intended crack. Just found it funny so many guys were picking on you about it in the other thread. Sorry man.

 

[crazymoon]

Bear, Great post,you have me in the drool stage over your pics! :) like

 

[Bearcarver]

John, no intended crack. Just found it funny so many guys were picking on you about it in the other thread. Sorry man.

LOL---You weren't one of them.
No apology necessary!! :D

Bear

 

[Bearcarver]

Great idea, Bear! I've done that chilled fat trick before with soup stocks, but I never thought to try it with drippings. I usually just pour them into a gravy separator right after I've pulled the pork, and then pour the good stuff back into the pan of meat. It doesn't always work out perfectly. I'll try your way next time.

Thank You MN,
Yeah I have two of them, Plastic one & Glass one---Both Junk.
The only way I get the fat completely separated is overnight in the Fridge.
And it's soooo good without any fat at all.

Bear

 

[Bearcarver]

I'm going to have to try this Bear! Wonder if I can still mix in my mustard and not be crazy...

I wouldn't see why not. I always coat my Pork with Yellow Mustard before I put the Rub on.
If you like Mustard that much, go for it.
And Thanks for the Like.

Bear

 

[Bearcarver]

Looks good, Bear. I did the same last week with a chucky (well, not the apple juice, I used red wine and beef stock in the pan). Looks pretty much the same once it jellifies - is that a word? :rolleyes: It really does add something yummy back to the meat.

Thanks WR !!
Yes---Wine & Beef Stock would be better than Apple Juice for Beef.

Bear

 

[Bearcarver]

Bear, Great post,you have me in the drool stage over your pics! :) like

Thank You CM !!
And Thanks for the Like.

Bear

 

[Bearcarver]

@BuckeyeSteve ---Thank You for the Like.

Bear

 

[jcam222]

I save the juices from both pork and brisket like this. I do mix some into the pork and freeze the rest. It’s also great to use to put a smokiness in a batch of chili. If I’m a hurry we use it with a chuck in the instant pot for some very fast “smoked” beef. Lots of uses for that delicious juice. I am considering using some as an inject for one of the turkeys soon.

 

[Bearcarver]

That's Great, Jcam!!
Lots of use for this awesome stuff!!

Bear

 

[nanuk]

Nice Post Bear.

I would often save the liquids left over, and make some form of sauce/gravy and use it on rice!
My favourite late night snak, rice and gravy!