SoFlaQuer’s Finishing Sauce

[Central PA Cowboy]

Good morning. Have a pork butt on and planning to use this sauce on it when it’s done. My question is how long will this sauce last in the fridge? Made some probably 6 months ago and wondering if I should just make a new batch. Assuming the vinegar is fine but wasn’t sure about the recipe as a whole since it has brown sugar.

 

[jaxgatorz]

I don't have a definite answer for your question. But I bought some extra ice trays just for that same sauce. Obviously last for a long time that way. I then put a cube or 2 in each bag of pulled pork before I vacuum seal. I'm sure some1 will be along soon with an answer to your specific question.

 

[geek with fire]

I don't have a definite answer for your question. But I bought some extra ice trays just for that same sauce. Obviously last for a long time that way. I then put a cube or 2 in each bag of pulled pork before I vacuum seal. I'm sure some1 will be along soon with an answer to your specific question.

Well that's a genius idea. I will definitely give that a shot.

 

[BigW.]

I usually keep some in the fridge until I use it all up. I'm not a chef, but I assume all ingredients will last almost forever in the fridge. All live separate in a cabinet for long periods, then added together for a sauce and put in the fridge. That my reasoning at least.

 

[crazymoon]

CPC, IMHO ,I would make up a new batch, old is probably good but why take a chance of ruining your PP .

 

[ddufore]

Can’t help with your question, but I will say that you won’t find a better finishing sauce.

 

[jcam222]

If you used the recipe below I can't imagine it would be bad. Should last a very long time refrigerated.

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

 

[Central PA Cowboy]

Thanks for the responses. Tastes good so using it.

 

[gmc2003]

CPAC let us know if you get the Hersey squirts. LOL

Chris

 

[zwiller]

+1 I am cheap and lazy but would make a new batch... Might not make you sick but won't be as good for sure.

Can’t help with your question, but I will say that you won’t find a better finishing sauce.

I made both and it's good stuff but Chef JJ's was the winner of a shootout we did here. It's a DEAD RINGER for the PP sauce I had in NC. Strangely the winner of all was the hush puppies which everyone dunks in that sauce OMG.

 

[Central PA Cowboy]

+1 I am cheap and lazy but would make a new batch... Might not make you sick but won't be as good for sure.


I made both and it's good stuff but Chef JJ's was the winner of a shootout we did here. It's a DEAD RINGER for the PP sauce I had in NC. Strangely the winner of all was the hush puppies which everyone dunks in that sauce OMG.

Do you have Chef Jimmy’s recipe?

 

[jcam222]

Do you have Chef Jimmy’s recipe?

JJ's Finishing Sauce...Awesome!!!

In the last couple of weeks I have made Pit Chicken twice per my families request. It occured to me the the Basting sauce, which is primarily Vinegar, would make a great Finishing Sauce for Pulled Pork... I modified the the recipe by removing the oil, there is enough fat in PP, and the Egg...

www.smokingmeatforums.com

 

[Central PA Cowboy]

JJ's Finishing Sauce...Awesome!!!

In the last couple of weeks I have made Pit Chicken twice per my families request. It occured to me the the Basting sauce, which is primarily Vinegar, would make a great Finishing Sauce for Pulled Pork... I modified the the recipe by removing the oil, there is enough fat in PP, and the Egg...

www.smokingmeatforums.com

Thank you sir!

 

[Central PA Cowboy]

+1 I am cheap and lazy but would make a new batch... Might not make you sick but won't be as good for sure.


I made both and it's good stuff but Chef JJ's was the winner of a shootout we did here. It's a DEAD RINGER for the PP sauce I had in NC. Strangely the winner of all was the hush puppies which everyone dunks in that sauce OMG.

Made a batch of Chef Jimmy’s and have to agree with you. It’s much more complex and just compliments the pork so well.