Pulled Pork gravy (my finishing sauce)

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Smoking Guru
Original poster
OTBS Member
SMF Premier Member
Jan 4, 2014
Montague County, TX
I don't think I've posted this before, and since I made some with my recent pulled pork parts, I figured I'd get it out here.

Yeah, it's just another finishing sauce, but it has a much different component than most, I boil down the crispy bits that are too hard for most in the PP, and I also put in the bone(s), and the excess fat.

I fill the pot with water and only add the pork pieces and bones. I then bring it to a rolling boil, drop the temp to simmer, and let it boil down to only 2-3 cups of liquid left. Then I strain it into a bowl and let cool in the frig until the fat has solidified on the top. This bad pic shows that there is quite a bit of fat that'll need to be removed.

Once the fat is removed, I measure out 1 cup of the broth and add the following:

1/3 cup apple cider vinegar
2 tablespoons of Worcestershire sauce
1.5 tablespoons of brown sugar
1 tablespoon of hot smoked paprika
1.5 teaspoons of fresh cracked black pepper
1.5 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon of Tony's creole seasoning

After all ingredients are added together in a pan/pot, bring it to a boil, then lower the heat and simmer for 30 minutes or so.

Straight from the bowl, this is a very powerful flavor, but when added to the PP, it's some good stuff!

It's also a very thin mixture, so it mixes in really well and isn't too messy on a sammich.

Last edited:
Super Broth! Beat it makes your finishing gravy great!

Too keep it longer (either the broth or the finishing gravy) pour into ice cube trays and freeze. Crack out the cubes and vac pack. If you pour from a measuring cup you can know how many cubes equals a cup. Write that on the vac pack bag. Then when you need a cup or two of stock pull out that number of cubes.
Man I can almost taste it from the pics and the ingredients... I love tangy vinegar and smoked paprika together I can only imagine the rest goes great together
That's a winner for sure Charlie!

As long as it has that vinegar in it.

That's what I'm looking for!

Love it and it has been added to my list of things to try next time!!! In fact, I think I'll try it with the next whatever meat drippings I make since it might be awhile for PP.

Sounds good...Tangy Jus....JJ
That looks and sound awesome CB...thanks for the recipe! I'll be trying this one for sure! Thumbs Up


That looks and sound awesome CB...thanks for the recipe! I'll be trying this one for sure!


I think you'll like it for sure!  Like Chef JJ said, tangy au jus!

Now, if you do it right, the fat will be scrapped off of jello!  Also, the finished product will gel a bit as well when you put it in the frig...  LOTS of good stuff in it.
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