- Jan 19, 2010
- 22
- 11
Here's one I like... It's a spin-off from SoFlaQuer's with a little more body...
1/2 C Cider Vinegar
1/2 C water
1/2 C catsup
1/4 C apple juice
1/2 C brown sugar
1 tsp Tony Chachere's Cajun Seasoning
Black Pepper
Red Pepper Flakes
Hot sauce to taste
Adjust hot sauce and sugar levels to taste. Simmer just long enough to blend well. Should be hot; just under your tolerance level is good. If it's bland, it doesn't shine as well. Use just a little on pulled pork...
Edit: Add a tbs of butter at the end to thicken it slightly if desired...
Edit: AAAAUGH! I can't believe I left this out. I used Meowey's basic pulled pork recipe. During the foil-wrapped phase of it, juices will collect in the pan (My foil-wrapped butt is in a metal pan). I collect those juices and let them thicken. I then add a tablespoon or two of that to taste as well. It's an important part.
So, the revised recipe should be like this:
1/2 C Cider Vinegar
1/2 C water
1/2 C catsup
1/4 C apple juice
1/2 C brown sugar
1-2 tbsp meat drippings from the smoked pork butt
1 tsp Tony Chachere's Cajun Seasoning
Black Pepper
Red Pepper Flakes
Hot sauce to taste
1 tbsp butter at the end melted into the sauce off heat
Enjoy!
Charlie
Falconer
Kingman, AZ
1/2 C Cider Vinegar
1/2 C water
1/2 C catsup
1/4 C apple juice
1/2 C brown sugar
1 tsp Tony Chachere's Cajun Seasoning
Black Pepper
Red Pepper Flakes
Hot sauce to taste
Adjust hot sauce and sugar levels to taste. Simmer just long enough to blend well. Should be hot; just under your tolerance level is good. If it's bland, it doesn't shine as well. Use just a little on pulled pork...
Edit: Add a tbs of butter at the end to thicken it slightly if desired...
Edit: AAAAUGH! I can't believe I left this out. I used Meowey's basic pulled pork recipe. During the foil-wrapped phase of it, juices will collect in the pan (My foil-wrapped butt is in a metal pan). I collect those juices and let them thicken. I then add a tablespoon or two of that to taste as well. It's an important part.
So, the revised recipe should be like this:
1/2 C Cider Vinegar
1/2 C water
1/2 C catsup
1/4 C apple juice
1/2 C brown sugar
1-2 tbsp meat drippings from the smoked pork butt
1 tsp Tony Chachere's Cajun Seasoning
Black Pepper
Red Pepper Flakes
Hot sauce to taste
1 tbsp butter at the end melted into the sauce off heat
Enjoy!
Charlie
Falconer
Kingman, AZ