My computer fried a few days ago and I'd appreciate some advice.
I'm ready to try some new sauces. I'm going to serve pulled pork to folks from all over the country so I might not put out any North Carolina vinegar sauce, although I'll moisten the meat with some. There will be a small number of children, but mostly adults. I probably ought to moderate the heat pretty much too.
Would you suggest a red sauce that's a little on the vinegary side? Or a sweeter sauce? The pork will be plated rather than in a sandwich. I'll be going with the Mr. Brown (Southern Succor) rub since I still have a hard copy of that laying around.
May I ask for suggestions for a homemade red sauce and also a mustard-based sauce that you've liked with pulled pork? I'm in the process now of copying recipes from the Sauces forum.
Thanks,
Rita
I'm ready to try some new sauces. I'm going to serve pulled pork to folks from all over the country so I might not put out any North Carolina vinegar sauce, although I'll moisten the meat with some. There will be a small number of children, but mostly adults. I probably ought to moderate the heat pretty much too.
Would you suggest a red sauce that's a little on the vinegary side? Or a sweeter sauce? The pork will be plated rather than in a sandwich. I'll be going with the Mr. Brown (Southern Succor) rub since I still have a hard copy of that laying around.
May I ask for suggestions for a homemade red sauce and also a mustard-based sauce that you've liked with pulled pork? I'm in the process now of copying recipes from the Sauces forum.
Thanks,
Rita