So you've just pulled your pork....
- Thread starter JimMcG
- Start date
George Curtis
TVWBB Olympian
its always up for discussion. i'm not much of a sauce guy. i usually put it in a bun without sauce. i use cole slaw to add a bit of flavor and the combo is what i like. over sauced stuff just doesn't do it for me. i do like viniger so i suppose i would like a viniger/mustard type thing.
I'm definitely not looking to make goopy pulled pork...that definitely sickens me. Personally I do cole slaw with just a little squirt of some sweet/ish sauce.
I was just thinking maybe I could so something to subtly give the meat a little boost of flavor. Seems like most folks will use some sort of vinegar or apple juice solution, or sprinkle on a little bit of the same rub used.
I really don't want to overdo it. My son graduates high school a week from tomorrow and we're having a BBQ for him the following day (coincidentally it's WSM Smoke Day). Family and friends over so I know it's not the time to be taking any chances. I put a butt on last night at midnight and it's nearly done. It's being real reluctant to pop from the 180s into the 190s so I can get it off. Anyway, it's destined for the freezer once pulled so I can have it for the bbq along with some ribs that I'll do that day.
I was just thinking maybe I could so something to subtly give the meat a little boost of flavor. Seems like most folks will use some sort of vinegar or apple juice solution, or sprinkle on a little bit of the same rub used.
I really don't want to overdo it. My son graduates high school a week from tomorrow and we're having a BBQ for him the following day (coincidentally it's WSM Smoke Day). Family and friends over so I know it's not the time to be taking any chances. I put a butt on last night at midnight and it's nearly done. It's being real reluctant to pop from the 180s into the 190s so I can get it off. Anyway, it's destined for the freezer once pulled so I can have it for the bbq along with some ribs that I'll do that day.
In the past, I just pull it and it's served from the conatiner it was put in. Usually just have folks line up and use some tongs to put the pork on their buns. I usually have two or three sauces on the side for folks to choose from.
However, I smoked a couple of bone-in butts a couple of weeks ago and I would up saving some of the drippings to make a finishing sauce. I wound up mixing the sauce in very lightly into the entire batch and really liked it this way. It did add a subtle sauce flavor, but the pork still shines through. More than that, I think it made for much better leftovers.
My wife makes great slaw, but I like meat and bun, very light sauce. She piles on the slaw and sauce.
However, I smoked a couple of bone-in butts a couple of weeks ago and I would up saving some of the drippings to make a finishing sauce. I wound up mixing the sauce in very lightly into the entire batch and really liked it this way. It did add a subtle sauce flavor, but the pork still shines through. More than that, I think it made for much better leftovers.
My wife makes great slaw, but I like meat and bun, very light sauce. She piles on the slaw and sauce.
Tom Barineau
TVWBB Super Fan
I've learned that sprinkling a small amount of rub (I use Wolfe Rub Orig.)on the pulled pork and then mixing it in by hand adds nice subtle flavor. Taste it and add a little more until it suits you.
T.
T.
K Kruger
TVWBB 1-Star Olympian
Finishing sauce, just a T or two per handful of PP during pulling, to even the texture, moisture and flavor. Sauces, per se, I serve on the side.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Finishing sauce, just a T or two per handful of PP during pulling, to even the texture, moisture and flavor. Sauces, per se, I serve on the side. </div></BLOCKQUOTE>
Same here.
I use a finishing sauce of Sweet Baby Ray's cut with Apple Juice and Apple Cider Vinegar (2:2:1). Might be too thin for some.
Finishing sauce, just a T or two per handful of PP during pulling, to even the texture, moisture and flavor. Sauces, per se, I serve on the side. </div></BLOCKQUOTE>
Same here.
I use a finishing sauce of Sweet Baby Ray's cut with Apple Juice and Apple Cider Vinegar (2:2:1). Might be too thin for some.
Frankly, in my world, nobody's hungry after the final shred is pulled...! "First Night" is <STRIKE>usually</STRIKE> ALWAYS sort of a Cro-Magnon fresh-from-the-kill eat-with-your-fingers free-for-all...
Need I say that there's FOUR butts on the burner at the moment--and NO dinner plans!
Need I say that there's FOUR butts on the burner at the moment--and NO dinner plans!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Finishing sauce, just a T or two per handful of PP during pulling, to even the texture, moisture and flavor. Sauces, per se, I serve on the side. </div></BLOCKQUOTE>
Might give this a shot...this was one stubborn piece of meat! 17hrs...longest it's ever taken (this was a 8 or 9 pound butt, I forget). I just pulled it and put it in a few foodsaver bags. No reason I can't work in a little of this finishing sauce after I reheat the meat, is there?
Finishing sauce, just a T or two per handful of PP during pulling, to even the texture, moisture and flavor. Sauces, per se, I serve on the side. </div></BLOCKQUOTE>
Might give this a shot...this was one stubborn piece of meat! 17hrs...longest it's ever taken (this was a 8 or 9 pound butt, I forget). I just pulled it and put it in a few foodsaver bags. No reason I can't work in a little of this finishing sauce after I reheat the meat, is there?
Finishing sauce during pulling. Then serve with three or so different sauces on the side. I never sauce directly. I really don't like it that way myself and dislike when it's served that way and will often pass it up. I especially don't like when it is all thrown in a pan and warmed or held in a sweet, sticky, sauce.
I like to give people a choice and since I make my own sauces I usually have several available or only have to make the one I am out of. I like to have 3 different distinct styles available.
I like to give people a choice and since I make my own sauces I usually have several available or only have to make the one I am out of. I like to have 3 different distinct styles available.
Steve Cutchen
TVWBB Super Fan
I pull it and serve it with sauce and rub on the side.
I don't want to add to it en mass because I might use some of the meat in a non-BBQ recipe.
I don't want to add to it en mass because I might use some of the meat in a non-BBQ recipe.
Jim Smithson
TVWBB Fan
I use the 'Vaulted Vinegar' sauce recipe but leave out the hot pepper. So basically vinegar, brown sugar and black pepper (by memory).
I feel it cuts any grease/oil.
Then let the diner decide on their sauce. We serve the full strength vaulted vinegar, a carolina red sauce and then a sweet sauce (Masterpiece thinned with vinegar and rub added)
I feel it cuts any grease/oil.
Then let the diner decide on their sauce. We serve the full strength vaulted vinegar, a carolina red sauce and then a sweet sauce (Masterpiece thinned with vinegar and rub added)
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Jim, I always sprinkle it with extra rub and about 1/2 to 3/4 of a cup of the tweeked no 5 sauce. Mix it all together while it's still hot. Great stuff!!!
</div></BLOCKQUOTE>
Thanks....keeping all of this in mind!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pete B:
I hope someone besides me laughed their head off after reading the thread title... </div></BLOCKQUOTE>
Hehe, I try
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
I never sauce directly. I really don't like it that way myself and dislike when it's served that way and will often pass it up. I especially don't like when it is all thrown in a pan and warmed or held in a sweet, sticky, sauce. </div></BLOCKQUOTE>
Pretty much exactly how I feel about it...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
I like to give people a choice and since I make my own sauces I usually have several available or only have to make the one I am out of. I like to have 3 different distinct styles available. </div></BLOCKQUOTE>
I'm not the king of sauces but I know I have some Sweet Baby Rays & Stubbs in the fridge. Also have some home cooked Neely's sauce in a squirt bottle.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Smithson:
I use the 'Vaulted Vinegar' sauce recipe but leave out the hot pepper. So basically vinegar, brown sugar and black pepper (by memory). </div></BLOCKQUOTE>
Not familiar with "Vaulted Vinegar"
Jim, I always sprinkle it with extra rub and about 1/2 to 3/4 of a cup of the tweeked no 5 sauce. Mix it all together while it's still hot. Great stuff!!!
Thanks....keeping all of this in mind!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pete B:
I hope someone besides me laughed their head off after reading the thread title... </div></BLOCKQUOTE>
Hehe, I try
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
I never sauce directly. I really don't like it that way myself and dislike when it's served that way and will often pass it up. I especially don't like when it is all thrown in a pan and warmed or held in a sweet, sticky, sauce. </div></BLOCKQUOTE>
Pretty much exactly how I feel about it...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
I like to give people a choice and since I make my own sauces I usually have several available or only have to make the one I am out of. I like to have 3 different distinct styles available. </div></BLOCKQUOTE>
I'm not the king of sauces but I know I have some Sweet Baby Rays & Stubbs in the fridge. Also have some home cooked Neely's sauce in a squirt bottle.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Smithson:
I use the 'Vaulted Vinegar' sauce recipe but leave out the hot pepper. So basically vinegar, brown sugar and black pepper (by memory). </div></BLOCKQUOTE>
Not familiar with "Vaulted Vinegar"