Does anyone sauce their pork butt while its cooking?


 
W

Wayne Ficklin

TVWBB Fan
I recently received my second bbq book, Wicked Good Barbecue, to go alongside Smokin' with Myron Mixon. They're different enough that comparisons aren't really fair to either book. SwMM is a generalized recipe book, and WGB seems to go in the opposite direction with more in-depth instructions and elaborate recipes. WGB is a tool for a some-time-in-the-future competitive cooking hopeful. SwMM is a backyard cook's good-enough (with ample portions of Myron Mixonisms).

I haven't poured over WGB thoroughly, but I saw that they suggest saucing a pork butt in the final stages of cooking. Has anyone ever tried that, ...or am I the only one who'd never considered it?
 
I don't sauce my pork butt until the final dish is pulled together, because we might use a single butt in 3 or 4 different meals, and a single sauce probably won't be the best choice for all of them.
 
I use a mix of apple juice and bbq sauce, just to keep things MOIST... Really no profile flavor added, just prevents from drying out.. I add this to the foil... Then I add whats left to the pulled pork.. and freeze or fridge...
 
I don't sauce my pork butts/shoulders. I might spritz them every once in a while. I put my butts/shoulder in foil around 192° and let them sit for a few hours and save the juice to pour back on. So far no complaints.....lol......
 
I used a mix of oil and red wine vinegar but it softened the crust. The crust adds flavor and needs to be hard. When you shred the butt every little piece of crust adds texture and flavor.
 
DBWallis said:
I don't sauce my pork butt until the final dish is pulled together, because we might use a single butt in 3 or 4 different meals, and a single sauce probably won't be the best choice for all of them.
Click to expand...

Same here what works with a PP sandwich may not work with PP enchiladas or a breakfast burrito.
 
Malcolm Reed of Howtobbqright.com applies a finishing glaze to his butts that I have thought about doing, but have ultimately decided against it to avoid the sauce burning during reheating in the microwave. It's just another layer of flavor, but I'll stick to sauce on the side and having options, like DBWallis suggests.
 
Never heard of "saucing" in the later stages of the cook. I do use a finishing sauce after I've pulled her but nothing in the final stages of the cook. In-fact, I stopped spritzing/mopping all together, did a side by side test with two butts and couldn't tell a difference between the one I spritzed/mopped and the the one I did nothing to. Now once I put that lid on the next tip I take it off is around when she should be done to check and see if she's done.
 
No sauce at any time.
I don't shred the pork either, I pull the butt apart and break each muscle up into chunks and mix them all together.
 
Never sauce at any time either. I want to taste that wonderful pork flavour, not bbq sauce. If I have guests round, I will put out a side dish of sauce and they can help themselves if needed.
 
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