Vinegar in pulled pork sauce

[lowcountrygamecock]

Hey strange question. We're cooking 150 lbs of butts for an outreach event on Saturday. We'll be pulling them tonight, cooling them, bagging them and then re-heating on Saturday. The event is 6 hours away so there is zero way to cook on site. We normally mix sweet baby rays with some other stuff including vinegar and mix that in the meat when we serve. That's when we cook and immediately serve though. The crowd wants to mix sauce ahead of time but I'm afraid the vinegar will make the meat mushy. Thoughts?

 

[chopsaw]

Personally I'll mix the natural juices back in but wait on any other sauce for when the sandwich is made .
I would agree with your thoughts on the vinegar .

 

[Carbon1960]

That is a great question. I'd go with your gut instinct and sauce when you serve.

 

[smokerjim]

Not sure it would make a difference mixing ahead of time but personally I would wait until your reheating

 

[thirdeye]

I vote for mixing juices or thinned out sauce when reheating. I use smoked pork broth in my butt injection and will reserve some of that to moisten the meat. Anything to keep the meat moist and porky, and we serve sauces at the end of the line.

 

[gmc2003]

I agree with @chopsaw and @thirdeye. Mix the pan dripping back in and let the crowd add or ask for sauce when they get their pulled pork.

Chris

 

[lowcountrygamecock]

Thanks everybody. Decided to sauce on site.

 

[indaswamp]

I like using SoFlaQuer's sauce...
https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

 

[SmokingUPnorth]

I love JJ’s finishing sauce. Recommend it to everyone. I’ve Never had anyone not like it. Can just mix it in when you reheat also.

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...

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