SoFlaQuer's Finishing Sauce (For Pulled Pork)

[DougE]

I still use this finishing sauce on pulled pork, have for years.

 

[nlife]

Just finished reading the whole thread. Looks like this is one to try.

 

[Gonna Smoke]

I forgot that I had this bookmarked. So simple and with ingredients most folks have around...

 

[indaswamp]

Simply one of the best finishing sauces I have ever used. Simple, but awesome! I still use it....

 

[fxsales1959]

I copied this to a separate post due to the requests for it!
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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

my "only" sauce for pulled pork. just did this batch.

 

[nlife]

I'm going to have to pick up a roast and do pulled pork just so I can give this a try. I don't have the specific cajun mix on hand, but there are a number of others floating around. Hopefully it doesn't change the flavor too much.