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Old 07-26-2013, 07:35 PM   #11
May 2013
Posts: 204
Liked 14 Times on 13 Posts

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:

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Old 07-26-2013, 07:44 PM   #12
NivekD's Avatar
Dec 2012
West Jordan, Utah
Posts: 661
Liked 101 Times on 83 Posts

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!
Bottled: Mexican Cerveza, Irish Stout, some Blue Moon clone, Pepper Ale, Full Hard Lemonade, Russian Imperial Stout, My first attempt at Mead (JAOM), Black Pearl Porter
Kegged: Blue Moon clone, Irish Red Ale
On Deck: Citra Hop Bomb (small batch) and Cream of Three Crops


Never underestimate the power of stupid people in large groups.

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Old 07-27-2013, 09:59 PM   #13
Senior Member
SharonaZamboni's Avatar
Mar 2012
Palmer, MA
Posts: 9,828
Liked 2092 Times on 1812 Posts

Originally Posted by NivekD
Found this awhile ago on another forum and will always use it:
That's the sauce I always use.
You may well be the smartest person here.-Zuljin

Oh, so you're just gonna sit there drinkin beer from your keg, sh!ttin in the kitchen sink, and watching him work -Xaphoeous

I McDrunko and this beer is Amazing!- McBrewskie

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Old 07-27-2013, 11:36 PM   #14
Airplanedoc's Avatar
Sep 2011
Illinois, Outside the peoples Republic of Madigan
Posts: 1,903
Liked 394 Times on 273 Posts

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
Dec 2012
Dublin, CA
Posts: 604
Liked 187 Times on 109 Posts

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
Feb 2013
South MPLS, Minny
Posts: 103
Liked 20 Times on 16 Posts

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
MichaelsBrewing's Avatar
Dec 2010
Circleville, Ohio
Posts: 364
Liked 6 Times on 6 Posts

Reply for quick access for a later date.

"I like em' sour!"

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Old 07-28-2013, 02:15 PM   #18
two_hearted's Avatar
Apr 2010
Cincinnati, Ohio
Posts: 2,248
Liked 192 Times on 155 Posts

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
Airplanedoc's Avatar
Sep 2011
Illinois, Outside the peoples Republic of Madigan
Posts: 1,903
Liked 394 Times on 273 Posts

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
glenn514's Avatar
Jan 2010
Marengo, Illinois
Posts: 1,377
Liked 328 Times on 186 Posts

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!

Don't sweat the minutiae!

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