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chef jimmyj

Gone but not forgotten. RIP
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May 12, 2011
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Tangy Pulled Pork Finishing Sauce

Reposting by itself to make it easier to find...JJ☺

This is a popular Finishing Sauce to enhance the flavor of Pulled Pork, pulled Chicken or Shredded Beef. It is similar to an Eastern North Carolina style Finishing Sauce, but more complex...

2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ
 
Thanks for posting jj. I use your finishing sauce every time I make pulled pork it just puts it over the top. What’s the difference between that and this tangy one taste wise?
 
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Thanks JJ I use this at times for gatherings and they love it. I also use your Lexington as a base to make a thicker sauce we love. Essentially just adding a lot more ketchup and brown sugar sub.
 
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Cooked a small butt a few days ago and made a batch of this sauce for the first time. It was delicious. Thanks for posting it.
 
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