favorite sauces for Butt?


 
B

Bill Beach

New member
What are your favorite sauces to serve with pork butt? I am hosting a dinner on Saturday (first butt cook by the way) and was thinking I might serve with 3 different sauces. Any good recipies or rescoures would be a great help.
Thanks,

Bill
 
One thing comes to mind when I think pork butt - vinegar. I really like NC style vinegar sauces, sometimes with tomato, sometimes not. I do a finishing sauce that's just cider vinegar, salt, crushed red and cayenne pepper. It's really just flavored vinegar, but man it's good with pork. I recently had a red NC sauce that was excellent too. It's a little more mainstream than my vinegar sauce, but it still has excellent vinegar and spice flavor. Sorry I don't have a specific recipe for you, but these things are always favorites when the pork hits the plate at my house.
 
It differs from region to region. I prefer red sauces like Bone Suckin while others like mustard, or vinegar sauces. Give the folks a choice. Actually I dont use sauce on mine much anymore. Prefer it piled on a plate nekkid.
 
I like my homemade sauce the best. Remember, the BBQ isn't truly yours until you devise your own sauce!!
icon_wink.gif
 
While I can attest to the fine taste of the close to the bone sauce here a quick and easy sauce to whip up. I got the basic recipe off this site and made my own mods. Had rave reviews on my last cook.

1/2 cup cider vinegar
1 cup ketchup
1 cup sugar
2 tablespoons worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 heaping tablespoon mustard
1 teaspoon salt
3/4 teaspoon +/- black pepper
1/4 teaspoon ground red pepper
cayenne pepper to taste if you like it hot

put everything in a stainless steel pan stir well and bring to a boil.
lower heat to a simmer for about 30 minutes.
let cool to room temp. It gets better as it ages.
enjoy
Ed
 
I just tried the "Florida Citrus Sauce" ( i think that was the name)from "Smoke and Spice". I used it with the Jerk Butt from the same book. It was very good, not something I'd use all the time, but a nice change. I mixed some in with some chipotle mustard I had and it was great too.

Kev
 
Thanks everyone! I think I will do a vinegar, mustard and tomato based sauce. the whole spectrum so to speak. Thank you for all the great ideas and recipies!


Bill
 
Fat Johnny's Bastardized Piedmont Sauce

(an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red)

1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder

Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ sands.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Note from Keri - if the recipe comes from Chez John, then you can depend on it! I know of several competitiors that are using this recipe with their pulled pork turn-ins and having great success with it.

Keri C, smokin' on Tulsa Time
 
It would be great if you guys would post these recipes in the Rubs & Sauces Forum. At least there, someone will have a chance of finding them in the future.

Regards,
Chris
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Chris,good idea . Can you switch these over to the right forum? </div></BLOCKQUOTE>Yes, I can, but it would save me a lot of time if folks would copy and paste their own recipes above into a new thread in the Rubs & Sauces forum, like Keri has done. One recipe per new thread, please, so people can find recipes more easily.

The best approach is to post your recipe to the appropriate forum, then come back to this thread and reply saying, "You'll find my recipe here" including a link to your recipe post.

Regards,
Chris
 
I have finally found a use for that vile Monte Alban Mezcal that someone gave me a while back (how did I drink that stuff when I was in college). With its smoky flavor, it works very well as a substitute for the JD in Jack Daniels BBQ Sauce . I’ve used this recipe for years with whiskey with very good results. It works very well for ribs and chicken and great as a sandwich topper for pulled pork or chicken.

Mark
 
You must log in or register to reply here.

 

Back
Top