FINISHING SAUCE (for Pulled Pork)

[poseidon]

This weekend being the first REAL WEEKEND of the 2011 Professional Football Season, I have a 5lb Boston Butt/3 full racks babys/4lb flat brisket, got everything for the finishing sauce, CANNOT WAIT!!!... thanks for the recipe!!!

 

[coconuts]

Thanks for sharing Jeff!

Putting a butt on at 9:30 PM for the overnight smoke and will whip some of the finishing sauce up for tomorrow.

First butt I've done so I'm looking forward to trying it out.

 

[albacore]

Well, I thought more members would be interested in this post. Glad I didn't Post my secret Rubs! :shock:

I've only shared that with 1 person, since I've been cookin'!

Jeff

Gotta say, I'm gratetful.  I'm smokin' a 5 lb Boston Butt in the morning, and I can't wait to add this to the mix.  Thanx!
 

 

[ctvoigts]

tried your finishing sauce today......WOW great stuff thanks for putting it up.

 

[mike heagerty]

Good to see this post. The sauce is similar to one I use, but I may use yers!

 

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!". Jeff

 

[padronman]

Jeff,

     I will be using this finishing sauce on my first EVER smoked butt for tomorrow's dinner.  I'll let ya know how it all goes down!

Thanks

Scott

 

[cwalk]

hows about sharing the rub,

 

[chihuahuatn]

Well done Jeff,
One thing I do is to add homemade peppered vinegar instead of regular vinegar, it kicks it up a notch,
Mike

 

[mike cannata]

Im going to smoke a shoulder on thursday for friday should i not put on the finishing sauce untill friday out of the refrigerator?

 

[flyweed]

Mike

mix a little of the finishing sauce right after you pull the pork..then if you store it until this weekend, once you pull it out and reheat the meat, pour the rest of the finishing sauce in at that point, and mix it up good.  That's what I did the last time I made it. 

Good luck

 

[supercenterchef]

mix a little of the finishing sauce right after you pull the pork..then if you store it until this weekend, once you pull it out and reheat the meat, pour the rest of the finishing sauce in at that point, and mix it up good.

x2...that's what I do!

 

[fatterson]

Nice, easy recipe that Im sure to try in my next smoking adventure. Sounds like it would be great with the meat and wont over power the flavor of the meat. Thanks.

 

[smokinhusker]

Just found this and copied it down for the next pp I make. Will definitely give it a try since I think hubby will like this one better. Thanks for the recipe and the info

 

[sam3]

Just found this and copied it down for the next pp I make. Will definitely give it a try since I think hubby will like this one better. Thanks for the recipe and the info

X2.  I printed it out as well. Thanks for sharing!

 

[bobtheump]

SoFlaQuer,

Thanks so much!!

Smoked two butts for a church function and it had to sit for awhile through the serving line.  Added the finishing sauce just previous to the reheat and it reactivated all the spark in the flavor of the  meat.  I generally prefer the meat flavor untouched by sauces or slaw or anything but I will likely never pull meat again without this finishing sauce on hand.  Too good.  By the way I took all of the credit for how good it tasted.  Mumm's the word.

 

[upsman]

1 cup Hickory smoke BBQ sauce

1 ½ cups apple cider vinegar

1/2 cup texas pete hot sauce

1 teaspoon garlic powder

 a little salt n pepper.

place everything in a clean jar with lid and shake well

 

[bel420]

So in my fridge i have the finishing sauce that i made in the summer think its still good guys?

 

[rtbbq2]

I like it Jeff...Thank........RTBBQ2......

 

[dakota don]

Brian, Bmudd, put me on to your finishing sauce. I am a newbie and looking for any help I can get.  I will use this at my grandsons baptism party.  Was worried about drying out the pork but this should do real fine.  Thanks, Don

 

[gersus]

You won't regret it Don! It goes on every time I fix PP.