Pulled Pork Finishing Sauce Recipes
PULLED PORK FINISHING SAUCE
This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.
Provided by France C
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
- Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1412.1 mg, Sugar 20.4 g
LEXINGTON-STYLE VINEGAR PULLED PORK SAUCE
Found this recipe in Chile Pepper magazine and modified it a bit. Never having had pulled pork in Lexington, I can't say whether or not it is authentic. I can say it was a really good addition to pulled pork.
Provided by iris5555
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit for at least 10 minutes.
- The longer it sits, the hotter it will get so start with a lesser amount of red pepper flakes if you're a wimp like me.
Nutrition Facts : Calories 276.1, Fat 0.5, SaturatedFat 0.1, Sodium 3308, Carbohydrate 60, Fiber 1.5, Sugar 53.9, Protein 1.6
PULLED PORK FROM START TO FINISH
This recipe is something that I have tried to find on the internet and had no luck finding. Its a start to finish recipe of making a great pulled pork meal. Its easy to do but it takes time. Things that you will need will be a smoker. Preferably wood charcoal but I have used my gas wood smoker and it turns out just as good. 1.5 gallon crock pot 1 bag of wood chips (I use Hickory but depending on your flavor needs you can use a different kind)
Provided by SconnieSmoker
Categories One Dish Meal
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Start your smoker and get the temperature to 250°F While the smoker is heating up take the fully thawed pork shoulder and rub the seasoning salt on it like you would a dry rub. Once the smoker is heated up add water to the water tray and wood chips to the burn box. smoke seasoned pork roast for about 3 1/2 hours checking the wood chips every hour. Remember if the smoker isn't billowing smoke it is still smoking. Turn your pork roast over at least once during the smoking process.
- (on a side note: if you do not have a smoker you can use a charcoal grill or a gas grill with a wood chip box to smoke with. just use indirect heat).
- After 3 1/2 hours you should have a perfectly smoked pork roast. But we are only half done. Take the smoked pork roast and use the garlic powder as another rub. I think it helps with the flavoring while it is being slow cooked. Now it's time to put the whiskey and water in the crock pot. Add the pork that you just put garlic powder on into the crock pot. Set to low and let it cook for another 3 hours. The alcohol burns off and leaves a really nice flavor to compliment the smokiness of the pork.
- After 3 hours the pork should be falling apart (which is amazing!) Take the pork out of the crock pot and drain out the water and whiskey mix, pour in 12 Oz of BBq sauce into the crock pot. Take the pork roast and pull it apart with a large fork so it looks like shredded beef. Add shredded pork back to the crock pot and stir in BBQ sauce. cover and set on low for one hour.
- Serve on a bun or just eat it plain! Either way it is awesome!
Nutrition Facts : Calories 382.3, Fat 23.9, SaturatedFat 8.3, Cholesterol 93.9, Sodium 351.9, Carbohydrate 11.3, Fiber 0.2, Sugar 8.2, Protein 22.7
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