Salvaging Dry Pulled Pork

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Thanks for the clarification on the finishing sauce, guys. I guess I never really knew the difference.

Whether I stick to the stock idea or try a finishing sauce, at least I learned something new. I didn't grow up around real barbecue. Thats why I'm here.
 
Exactly Nate and that's what makes SMF so valuable ! Everyone is here to learn and share ideas to help you produce the best food possible.
 
A very popular Finishing Sauce around here is the one I make. You may try it sometime...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked or Hungarian 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 the clarification on the finishing sauce, guys. I guess I never really knew the difference.

Whether I stick to the stock idea or try a finishing sauce, at least I learned something new. I didn't grow up around real barbecue. Thats why I'm here.


Don't feel alone----As a Kid the only outdoor cooking I ever had was Holding Hot Dogs over a campfire on a forked stick, and until 12 years ago, my Grilling was limited to Dogs, Burgers, and Steaks over Charcoal.

Bear
 
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