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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Sauces for Pulled Pork
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Old 07-26-2013, 07:35 PM   #11
pmcint01
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This website is a huge resource for everything BBQ. He has many good recipes and techniques. I'm sure he has a good sauce recipe for you there. Check it out: www.amazingribs.com


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Old 07-26-2013, 07:44 PM   #12
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Found this awhile ago on another forum and will always use 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!


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Old 07-27-2013, 09:59 PM   #13
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Quote:
Originally Posted by NivekD
Found this awhile ago on another forum and will always use it:
That's the sauce I always use.
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Old 07-27-2013, 11:36 PM   #14
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I was noticing at the store today, there is not a single variety of mustard based sauce on the shelf, or vinegar red pepper sauce.


For the vinegar red pepper variety cider or white vinegar... I assume cider
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Old 07-28-2013, 03:32 AM   #15
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Some really nice recipe suggestions from the HBT gang. Kudos!

Please remember that sauces are condiments, not ingredients. I always leave an assortment on the side for folks to choose as they desire. Preferable homemade, as I consider the mass-produced high fructose corn syrup-based products the BMC's of the BBQ world.
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Old 07-28-2013, 03:47 AM   #16
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My fave, but i've never weighed out anything, just eye ball'd it:

1/2 c Ketchup
1/2 c Hoisen (asian plum sauce)
Following to taste:
Fish Sauce
1 orange zested and juiced
Chile sauce (Sriracha)
Sesame Oil


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Old 07-28-2013, 03:55 AM   #17
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Reply for quick access for a later date.

Cheers!
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Old 07-28-2013, 02:15 PM   #18
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I smoked an awesome shoulder on Friday and tried white vinegar, red pepper flakes, sugar, s & p and a little hot sauce. Damn good.
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Old 07-30-2013, 02:47 AM   #19
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Smoking the meat is finally over.

20 lbs Apple Wood Smoked
10 lbs Pecan Wood Smoked
10 lbs Hickory Wood Smoked.
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Old 07-30-2013, 12:59 PM   #20
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I used this sauce on some pork ribs I made, and it was super!

Bourbon Barbecue Sauce

2 shots good quality bourbon
1 cup ketchup
2 large garlic cloves, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse black pepper

Combine all ingredients in a medium saucepan and bring to a low bubble. Reduce heat and simmer for 20 minutes.

This recipe courtesy of Rachel Ray! I used a bit more garlic, and I grabbed my pepper grinder and just ground away until it tasted good!

glenn514


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