• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

SoFlaQuer's Finishing Sauce (For Pulled Pork)

Mike444

Newbie
14
2
Joined Dec 9, 2018
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!".

Jeff
Thank you for the advice!!
 

gburg tyrell

Newbie
16
13
Joined Jan 29, 2015
This stuff is awesome!!! One question is what’s the hold time? Thinking about making a big batch to have on hand.
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,480
470
Joined Mar 22, 2008
This stuff is awesome!!! One question is what’s the hold time? Thinking about making a big batch to have on hand.
With the amount of vinegar in there not sure there is one I used to make it and keep a bottle or two in catsup bottles in the fridge. Just shake well before use
 

Derek717

Smoking Fanatic
399
262
Joined Oct 10, 2017
Made this sauce tonight. Switched it up some. Used a Mexican seasoning since I didn't have Tony's and used a dried ghost pepper since I didn't have crushed red pepper. Tastes pretty good with a nice bite.
 

banderson7474

Smoking Fanatic
725
205
Joined May 24, 2016
Made this sauce tonight. Switched it up some. Used a Mexican seasoning since I didn't have Tony's and used a dried ghost pepper since I didn't have crushed red pepper. Tastes pretty good with a nice bite.

Has anyone used the pan juices along with this finishing sauce? I plan on trying it tomorrow but like to defat the pan juice
 

johngolf01

Smoke Blower
118
31
Joined Feb 9, 2017
So base on all the recommendations, I'm going to use this finishing sauce for the 4 pork butts I'm smoking on Saturday.

This is the first time EVER that I'm using a finishing sauce, and have no clue how much to mix in? Say for a 10 lb Butt, do a use 1 cup of finished sauce evenly distributed per butt when I pull? So in my case, 4 cups total? I do plan on filling a couple squirt bottles full.

Sorry if this has already been discussed.
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,519
2,927
Joined May 12, 2011
You want to moisten the meat, not soak it. 1 to 2 Cups per Butt is typical...JJ
 

banderson7474

Smoking Fanatic
725
205
Joined May 24, 2016
I had some frozen leftover PP and used that sauce. Man its so good. I font know the measurement but i just used enough to moisten the meat.
 

redlinezo6

Newbie
7
9
Joined Jun 18, 2019
Hey guys, planning on smoking my first pork butt today. I'm not a fan of sweet stuff, especially with meat. Is the brown sugar necessary? Or will it still be good without it? Should I substitute something else?

I'm trying to avoid buying any brown sugar at all, because I will not use it for anything else.
 

banderson7474

Smoking Fanatic
725
205
Joined May 24, 2016
I dont think its necessary especially if u dont like sweet. I think the vinegar will be a bit stronger but still good
 

Khaymanbb

Newbie
25
9
Joined Jul 9, 2019
Think I may have already posted on this, but if so here goes again: hands down, the best finishing sauce I have ever tried. My father, a native Kansas Citian, said this was the best pulled pork he's had. I like to think it was my superior culinary capability, but I know it was the sauce. Amazing Jeff, thank you.
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.