SoFlaQuer's Finishing Sauce (For Pulled Pork)

[kryinggame]

I've seen it asked quite a few times...but never found the answer.

How much of this is put on a butt? All of it? If not, how do you measure how much you're sposed to mix in?

you put in as much as you like. But for me, once I've pulled the pork, I'll put the pulled meat into my dutch oven. Then I'll double the recipe for the sauce and then will mix it into the meat. For my taste, double the recipe is spot on. Anymore and the meat is to soggy.

 

[jbomx363]

you put in as much as you like. But for me, once I've pulled the pork, I'll put the pulled meat into my dutch oven. Then I'll double the recipe for the sauce and then will mix it into the meat. For my taste, double the recipe is spot on. Anymore and the meat is to soggy.

I see. I made 2 9#er's yesterday, didn't know what to do, so made 2 batches, figured 1 batch was for 1 roast, and threw both in. Still didn't really taste the sauce all that much, maybe I'll try doubling up for 1 roast.

 

[demosthenes9]

I see. I made 2 9#er's yesterday, didn't know what to do, so made 2 batches, figured 1 batch was for 1 roast, and threw both in. Still didn't really taste the sauce all that much, maybe I'll try doubling up for 1 roast.

Have to ask, are you expecting to be able to taste it the same way you would a thick sauce like Sweet Baby Rays?   If so, that's not what it's meant to be.    Simple thing to do is to pull a butt, mix the meat around a bit and grab a bite to taste it.    Pay attention to how it tastes.   You'll basically get the pork flavor, some amount of smokiness, and perhaps some of the rub.   Then, hit the PP with Soflaquer's finishing sauce and taste it again.   If it basically tastes that same, hit it with some more.     What it should do is add some level of complexity to the flavor profile, without being thick, heavy, or masking the taste.  Basically, think of it as another seasoning.

Also, IIRC, I think Soflaquer said that he uses about half of a batch on a single good sized butt.    Others might use more or less, to their tastes. 

 

[flyin'illini]

Times 2  - Demos    One batch will handle 2 butts.  Just did this again last week. Worked great.  (I do this in addition to saving any juice I can - which I will run through a separator)

 

[bhawkins]

I personally am not a fan of Vinegar based BBQ sauce. I prefer tomato based, however this finishing sauce, as well as my BBQ sauce are awesome together. I add it to my PP until I get a good complimentary flavor to the meat. It is enough that even after adding BBQ sauce you can still get just a hint of the vinegar. OH BTW get ready for it to flood juices everywhere when you bite into your sammie!!!  Have used this three times already and love it. I keep some mixed up so that when I take some PP  out of the freezer I will have some to add to it. I always add it after I remove from freezer. not before freezing. BTW I don't use a rub or anything for my PP, I prefer to simply have the smoked meat flavor.

 

[JckDanls 07]

just did a 5 lb'r Sunday and used about 3/4 of a batch.. as others said... mix a little in at a time and taste test it... I like mine with just a bit more than a hint of vinegar... Didn't have any Tony's so I used a different cajun seasoning I have.. it has a little more bite than tony's...

 

[jbomx363]

Have to ask, are you expecting to be able to taste it the same way you would a thick sauce like Sweet Baby Rays?   If so, that's not what it's meant to be.    Simple thing to do is to pull a butt, mix the meat around a bit and grab a bite to taste it.    Pay attention to how it tastes.   You'll basically get the pork flavor, some amount of smokiness, and perhaps some of the rub.   Then, hit the PP with Soflaquer's finishing sauce and taste it again.   If it basically tastes that same, hit it with some more.     What it should do is add some level of complexity to the flavor profile, without being thick, heavy, or masking the taste.  Basically, think of it as another seasoning.

Also, IIRC, I think Soflaquer said that he uses about half of a batch on a single good sized butt.    Others might use more or less, to their tastes. 

Thanks so much. This was the answer I was def. looking for. And yes, I thought I would taste a little bit more of the saucy flavor, ala bbq sauce or a little lighter.

 

[jimmybh]

The finishing sauce is great, I'm using it on all my pork butts after trying it the first time.

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• jimmybh
• Aug 23, 2013

 

[techmedic]

Amazing finishing sauce. Thanks for sharing it.

 

[bigtattoo79]

Does anyone know how long this sauce can be kept after its made and how it should be stored?

 

[bigtattoo79]

Does anyone know how long this sauce can be kept after its made and how it should be stored?

Anyone know?

 

[pdigg]

I've kept it in the fridge for a pretty long time.

Not much really going to go bad in there.

 

[huskerfan1414]

This sauce made such an enormous difference in the taste of the pork I will never, ever pull pork without it.  Bye Bye BBQ sauce forever.  Don't need you no more.  Thanks for sharing!

 

[chumly75]

I am smoking two butts for new years
. This is my first time, we will only need one for the party. When freezing the second one, should I add the finishing sauce before I freeze??? Thanks

 

[markyque]

I'm no expert but I vacuum pack and freeze without the finishing sauce, then add it to the reheat. I'm afraid it will make it mushy.

 

[huskerfan1414]

I'm with Markyque....thinking you would want to add it after you re-heat it.  Of course I am no expert but it tastes good on re-heated pulled pork...just did it today.

 

[wudy]

I have made it before, and it was awsome. Today found i only had about half the cider vinager needed so i used some rice wine vinager. It taste pretty good so far. I am gonna try some in an injection with butter.

 

[atlantayinzer]

Came across this Finishing Sauce when looking for how to make pulled pork.  Used it last night.  It is AWESOME!  Thanks for posting and sharing.

 

[noboundaries]

I used this on my New Year's Day 8.5 lb pork shoulder.  LOVED IT!  My wife is sensitive to too much acidic vinegar so I added just enough to give the pulled pork some flavor.  I saved the rest and add it individually to my pulled pork before it goes on my sandwich with a little BBQ sauce.  I've never been a big fan of vinegar based sauces but this finishing sauce has changed my mind.    

 

[ostrichsak]

 
I also tried this yesterday, and it was outstanding!  Made a couple of adjustments, based on some other comments and since we're not real vinegar-y types.  Did 1/2 cup apple cider vinegar, 1/4 cup apple juice and 1/4 cup Key Lime juice, and doubled the brown sugar to 4 tbsp.  Wasn't able to wait for my internal temps on my pork picnic to get past 180-185, and ended up having to do CHOPPED pork instead of PULLED pork, but the finishing sauce was amazing and both the spares and the baby backs came out perfectly, as did the wings.

Pigeye

I've got a 9lb butt going into the smoker later tonight for tomorrow's football festivities.  I plan to make this finished sauce but am a bit concerned about adding vinegar since I don't like it.  I'm going to try something to what you've listed here (I've already got about a 50/50 mixture of apple juice & apple cider vinegar so I may just use that up.  I also have a bag of apples & lemons left over from a recent juice fast so I may just juice those up fresh and use that with the apple cider vinegar.  Oh man, I'm starting to get excited about how this is going to affect my pulled pork since everyone (myself included) already loves my pulled pork.  Now that I've got a solid base on preparing it's time to start experimenting and upping the ante.  This time, finishing sauce.  Next time, replacing my store-bought rub with my own.  After that I'm going to move on to making my own BBQ sauces.

Thanks for the info everyone who as contributed!