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"Finishing Sauce" on pulled pork
Posted on 10/25/17 at 11:28 am
Posted on 10/25/17 at 11:28 am
I will be smoking two butts this weekend for some pulled pork and came across something called Finishing Sauce that seems to be popular for pulled pork. It consisted of:
1 Cup Cider Vinegar
2 Tablespoons of Brown Sugar
1 Teaspoon Cajun Seasoning
1 Teaspoon Course black pepper
1 Teaspoon Red pepper flakes.
Has anyone tried this before or something like it? I saw variations of the Cider vinegar with key lime juice or apple cider vinegar. Would use around 1/2 of this mix for a single butt. Lots said they liked it but im wondering what some of my TD folk have to say on the matter.
1 Cup Cider Vinegar
2 Tablespoons of Brown Sugar
1 Teaspoon Cajun Seasoning
1 Teaspoon Course black pepper
1 Teaspoon Red pepper flakes.
Has anyone tried this before or something like it? I saw variations of the Cider vinegar with key lime juice or apple cider vinegar. Would use around 1/2 of this mix for a single butt. Lots said they liked it but im wondering what some of my TD folk have to say on the matter.
11
Posted on 10/25/17 at 11:33 am to NOLAGT
It just adds some moisture. If you smoked them right you don't need it. It just masks the dryness that pork can sometimes get if it isn't smoked right.
Posted on 10/25/17 at 11:42 am to NOLAGT
Reads delicious to my fat arse. Let us know how it turns out if you go that route.
Posted on 10/25/17 at 11:51 am to Tiger inTampa
I am smoking 2 of them so I am thinking I might give it a try on one. Just wondering if any on here have done it before.
Posted on 10/25/17 at 12:19 pm to NOLAGT
Not that recipe and not on smoked pork. However, i've had so many Cuban Abuella's Mojo on Cuban pork that the idea of a "finishing sauce" isn't something I'm opposed to. Have had it as a marinade and finishing sauce. For the most part though Mojoes are citrus based either sour orange or lime and have some amount of cumino. Both rock. 
Posted on 10/25/17 at 12:51 pm to NOLAGT
the idea of vinegar or citrus is to cut through the fat and add contrast
I like it, others don't
I like it, others don't
Posted on 10/25/17 at 1:07 pm to cgrand
North Carolina style whole hog chopped bbq adds hot sauce after the chopping. Louisiana hot sauce.
Posted on 10/25/17 at 1:14 pm to NOLAGT
I add crushed red pepper and apple cider vinegar every time. People love it
Posted on 10/25/17 at 2:14 pm to PapaPogey
I love a vinegar sauce on pork
Posted on 10/25/17 at 2:15 pm to NOLAGT
quote:yes, always. i prefer pulled pork with some type of vinegar in the mix.
Has anyone tried this before or something like it?
Posted on 10/25/17 at 2:56 pm to link
The one on the left is North Carolina vinegar sauce they use on all pulled pork. White vinegar, apple cider vinegar, Pete's Hot Sauce, salt, pepper and red pepper flakes. On two butts I would use probably half or more of that jar. It cuts through the fat and really brings out the pork flavor.
The one in the right is Carolina Gold mustard sauce. I might squeeze a bit of that on a pulled pork sandwich. The white is Big Bob Gibsons chicken sauce.
Google any of them and then come up with your own version.
Posted on 10/25/17 at 3:10 pm to Martini
I would take pulled pork and put some of these on top. The pickled peppers have some vinegar flavor and is sweet-spicy.
This post was edited on 10/25/17 at 3:11 pm
Posted on 10/25/17 at 3:11 pm to NOLAGT
I use something very similar, but add hot sauce and drippings from the pork. I usually smoke my pork butt for about 6 hours then finish in the oven, covered. It makes a lot of juice. I take the drippings, pull off the fat and mix with the hot sauce vinegar etc. Heat it on the stove then combine with the pulled pork
Posted on 10/25/17 at 9:53 pm to NOLAGT
I use 1 cup Apple cider vinegar, 1 cup Apple juice, and 1 table spoon of whatever rub I seasoned the butt with. I don’t necessarily use the whole batch, just what is needed to my taste. I’ve never had a complaint.
Posted on 10/25/17 at 9:59 pm to NOLAGT
Good stuff. A Carolina style sauce, but you need to mix in some dry mustard, too.
Posted on 10/25/17 at 10:17 pm to NOLAGT
I like vinegar sauces like that with pork, but I personally wouldn't put it over everything. It's "a" sauce and others prefer other sauces that may not play well the vinegar. I'd make it and offer it on the side.
Posted on 10/26/17 at 6:52 am to Maggie6d
quote:
take the drippings, pull off the fat and mix
I've been doing this for years. Those drippings are loaded with flavor... I normally render mine done some.
Posted on 10/26/17 at 7:10 am to NOLAGT
Sounds like a vinegar-based eastern NC style sauce. No red in those sauces. Vinegar and spice are the main themes. LINK
As you go west in NC, they may add a little ketchup or tomato sauce to it to make it pink, but vinegar is still the main component.
Lexington BBQ is a famous restaurant in NC outside of Charlotte. Here is a recipe for their sauce, which is similar to your recipe. Being in the west, they do add a little ketchup. LINK
As you go west in NC, they may add a little ketchup or tomato sauce to it to make it pink, but vinegar is still the main component.
Lexington BBQ is a famous restaurant in NC outside of Charlotte. Here is a recipe for their sauce, which is similar to your recipe. Being in the west, they do add a little ketchup. LINK
Posted on 10/26/17 at 10:14 am to Twenty 49
Thanks for all the feedback. I will try the one I posted on one of the butts and see how it comes out.
The other ill just stuff with garlic...and maybe put some of the drippings back in once I separate the fat. It usually kinda burns up on the bottom of the drip pan after smoking on the primo for 15 or so hrs tho.
The other ill just stuff with garlic...and maybe put some of the drippings back in once I separate the fat. It usually kinda burns up on the bottom of the drip pan after smoking on the primo for 15 or so hrs tho.
Posted on 10/26/17 at 12:37 pm to NOLAGT
My technique is fairly similar to everyone else's minus the ACV. I take the drippings and add it to my favorite bbq (which is already thin to begin with) and do a lite coat on the pork right after it's pulled.
This pic is with the finishing sauce already on it.
All it does is accentuate the rub and pork.
This pic is with the finishing sauce already on it.
All it does is accentuate the rub and pork.
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