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finishing sauce for pulled pork..i made by accident

panhead

Smoke Blower
141
11
Joined Jun 6, 2007
i attempted to make a hot sauce from an online recipe.that i altered a little ..well it didnt go as planned but....when i tasted the really bad attempt at hot sauce i said to myself..wow i just found a great spicy finishing sauce for pulled pork..its spicy but i like it that way

6 habanero chiles

10 large fresh red cayenne chiles
    or other favorite chile
5 garlic cloves, peeled and halved
3/4 cup white vinegar
Salt

Cut stems off peppers and cut peppers in half lengthwise. Remove seeds and ribs. Heat broiler. Place peppers, cut side down, on rack in broiler pan. Broil for about 5 minutes or until the skin blisters and blackens. Transfer peppers to a plastic bag for about 10 minutes. When cool, peel off skins.

Place chile pulp and garlic in a blender or food processor. With machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Cover and refrigerate. Will keep in the refrigerator for weeks.

Makes about 1 cup.
 
Last edited:

meateater

Legendary Pitmaster
SMF Premier Member
8,987
61
Joined Oct 17, 2009
No accident there, hot sauce and pulled pork are like peas and carrots.
 

panhead

Smoke Blower
141
11
Joined Jun 6, 2007
i really wanted more of a thicker type hot sauce but it turned out very thin,,,perfect for pulled pork,,i like a nice vinegar sauce on the pulled pork
 
Last edited:

sqwib

Smoking Guru
OTBS Member
5,967
1,021
Joined Sep 25, 2007
I prefer a thinner sauce as well for pulled pork, it soaks in as opposed to lay on top.

I use thick sauces for burgers.

Some of the greatest recipes are made by mistake, the problem is trying to remember what the hell you did.
 

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