Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Sauces for Pulled Pork
Reply
 
Thread Tools
Old 07-30-2013, 01:24 PM   #21
GrogNerd
mean old man
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GrogNerd's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Sterling, VA
Posts: 4,352
Liked 1295 Times on 848 Posts
Likes Given: 146

Default

my version of East Carolina bbq sauce. use mccormick's rub overnight, then smoke with apple or cherry, plus a little hickory

1 part apple cider vinegar
1 part ketchup
1 part water
brown sugar
hot sauce (we use Frank's Chili & Lime)
plus some of the rub





__________________
#redbully

"Why must it always be pandemonium?" - George Mueller/Nelson Van Alden

"Beer. Good." - Words of House Grog

drinking: Wojtkowiak Piwo, CLB's Barleywine, 8Hearted Pale Ale, O'Rob's Dry Irish Stout, DB8PT Session Ale, Wojtkowiak Grodziskie - bottle conditioning: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, CLB's Barleywine 1.2
GrogNerd is offline
 
Reply With Quote
Old 07-30-2013, 01:38 PM   #22
Xpertskir
Feedback Score: 7 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 2,194
Liked 440 Times on 283 Posts
Likes Given: 23

Default

Quote:
Originally Posted by gpack View Post
Vinegar and Red Pepper Flakes. Period.
lol...
no thanks.

There is just not enough sweetness in pork to balance out that much sour and spicy. I have never understood Carolina BBQ and why there are so many homers when it comes to that unbalanced and acidic taste.



I personally rarely use sauce on my pork. Reheats or pork nachos are the most likely place to find me using sauce.

I do have it out for guests, but I am always shocked at how little sauce is used when I have people over.


Xpertskir is offline
 
Reply With Quote
Old 08-02-2013, 02:58 PM   #23
lalnx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: New Albin, Iowa
Posts: 143
Liked 3 Times on 3 Posts

Default Simple Sauce

Mine is closest to Grognerd's, great on pork, awsome on chicken legs.

sweet tangy and a touch of heat

1 part apple cider vinegar
1 part ketchup
1 part Louisiana hot sauce (I just use the $.99 stuff you get anywhere)
1 part brown sugar
add some of the rub you used on the meat, and some ground mustard powder.
heat and reduce it slightly and you're good to go.
lalnx is offline
 
Reply With Quote
Old 08-02-2013, 03:08 PM   #24
antitelephonica
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Location: Memphis, TN
Posts: 37
Liked 4 Times on 3 Posts
Likes Given: 1

Default

this is what you're looking for:

antitelephonica is offline
 
Reply With Quote
Old 08-02-2013, 05:19 PM   #25
m3n00b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Orange County, Commiefornia
Posts: 1,134
Liked 152 Times on 115 Posts
Likes Given: 70

Default

I inject apple cider and water into the butt. Then I put a tray under the meat on a lower rack whole it smokes. This catches a nice juice.

Decant the fat and add some of that juice at pulling. I don't like vinegar because it makes the meat too mushy. My meat is already beautifully textured when it comes off of the smoker.
m3n00b is offline
 
Reply With Quote
Old 09-10-2013, 02:17 AM   #26
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,781
Liked 33 Times on 28 Posts

Default

At a contest we inject our pork with a mixture of Agave Nectar and White Grape Juice plus a few extra secret ingredients. The acid in the grape Joyce balances out the sweet Agave nectar. The most important thing you can do is layer your favors.
__________________
Guy
Sawdustguy is offline
 
Reply With Quote
Old 10-10-2013, 06:51 AM   #27
LabRatBrewer
Lost in a Maze
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LabRatBrewer's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Laguna Niguel, CA
Posts: 3,009
Liked 1008 Times on 705 Posts
Likes Given: 1551

Default

This East Carolina was good: http://noblepig.com/2010/01/east-car...r-pulled-pork/
__________________
Board of Directors, California Homebrewers Association
albert@calhomebrewers.org
LabRatBrewer is offline
 
Reply With Quote
Old 10-10-2013, 07:19 AM   #28
JuanMoore
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JuanMoore's Avatar
Recipes 
 
Join Date: Oct 2009
Location: The Old Pueblo
Posts: 18,485
Liked 3372 Times on 3254 Posts
Likes Given: 20

Default

Sometimes I make an Al Pastor marinade and then water it down to use it as a sauce for pulled pork. Fresh pineapple, achiote seeds, ancho and guajillo chiles, chipotles en adobo, onion, garlic, and vinegar.


__________________
Keezer Soze

Yuri rubs it out with 60 grit... wouldn't even feel a tenga egg. -Randar

, place entry ox dixla to suck. Fcxk fwnpoo and passed. Hel an my spupid ass. OK. - TXCrash
JuanMoore is offline
bgeek Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pulled pork for 40? westerndf Meat Smoking, Curing and Sausage Making 18 04-06-2013 12:16 AM
Help me with “Pulled Pork Ale” idea ceannt Recipes/Ingredients 28 06-14-2011 04:04 PM
Sauce for pulled pork? Homercidal Meat Smoking, Curing and Sausage Making 26 03-20-2011 09:39 PM
pulled pork eriktlupus Cooking & Pairing 11 09-23-2010 12:16 AM
Pulled Pork question Homercidal Cooking & Pairing 23 07-01-2010 04:30 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS