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- Joined Jun 20, 2013
It's without question my favorite sauce for pulled pork. I always have a bottle of it in the fridge.
When I use it I spritz, mix, and taste until I like it. Sure I end up eating a half pound of pulled pork before the meal but it is so damn good with this sauce!
I am smoking a 10 lb butt on thursday and would like to give this sauce a try. I figure with all the positive reviews I can't go wrong.
Only question is, how much to use?
With a 10 pounder, and lets say one normal size ketchup style bottle, how much sauce out of that bottle would be a safe start?
You may want to start your own thread so this doesn't hijack this one.Got a bit of a problem here.
Going through some stomach issues and vinegar is a no-no.
Just started a nice butt in the smoker a bit ago and suddenly realized I shouldn't use my normal finishing sauce.
Any alternate suggestions for a base besides vinegar?
I am doing an 8Lber this weekend... Will I use the entire bottle after pulling?I copied this to a separate post due to the requests for it!
The Finishing Sauce I use is as follows:
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
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.
Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!
If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".
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