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Finishing Sauce for Pulled Pork
- Thread starter RJ Lasek
- Start date
Mixing in a couple tablespoons of rub as you pull the meat adds flavor as well. For the sauce, I tested mine out on the guys at work. They love this one. It's simple but works very well. Since they pay for the meat, they get it the way they like it. This is all equal parts.
Butter, chicken stock, and the BBQ sauce you'll be serving with the meat. Heat on the stove or microwave in a glass measuring cup. I use 1/4 cup measure for the equal parts. You won't use all of it on 1 butt. I save the extra for reheating if needed. I use the same finishing sauce for brisket, but use beef stock instead. I just paint it on one side (the side that's facing up) of each slice of brisket HTH
Butter, chicken stock, and the BBQ sauce you'll be serving with the meat. Heat on the stove or microwave in a glass measuring cup. I use 1/4 cup measure for the equal parts. You won't use all of it on 1 butt. I save the extra for reheating if needed. I use the same finishing sauce for brisket, but use beef stock instead. I just paint it on one side (the side that's facing up) of each slice of brisket HTH
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RJ Lasek:
I've seen some of your finishing sauce recipies for pulled pork y'all...send me any that you really like if you don't mind.
Why are some folks adding a large amount of veggie oil to their finishing sauces? I guess I'm curious of the benefit? Does it hold the sauce together? </div></BLOCKQUOTE>
Veggie oil adds 'sheen' and 'moisture' to the meat. This is used alot in competitionas well as margarine for the same purpose.
I do not like to sauce my pulled pork before serving, the exception is in competition which the flavor profiles are much different than what you want to eat for a meal. So in that cause I will sauce.
I like to only add in rub to the pulled meat. If neccessary a splash or two of unsweetened apple juice if it needs it for moisture.
I've seen some of your finishing sauce recipies for pulled pork y'all...send me any that you really like if you don't mind.
Why are some folks adding a large amount of veggie oil to their finishing sauces? I guess I'm curious of the benefit? Does it hold the sauce together? </div></BLOCKQUOTE>
Veggie oil adds 'sheen' and 'moisture' to the meat. This is used alot in competitionas well as margarine for the same purpose.
I do not like to sauce my pulled pork before serving, the exception is in competition which the flavor profiles are much different than what you want to eat for a meal. So in that cause I will sauce.
I like to only add in rub to the pulled meat. If neccessary a splash or two of unsweetened apple juice if it needs it for moisture.
dsitterson
TVWBB Super Fan
I like a carolina vinegar sauce it goes with pulled pork like peanut butter goes with jelley.
K Kruger
TVWBB 1-Star Olympian
Oil and other fats carry flavors well, especially fat-soluble flavors. It also adds shine, as Larry notes, and can reduce the amount of moisture lost due to evaporation. Imo, it works best if it is emulsified and for this I use prepared mustard in my finishing sauce. Mine is vinegar-based, with Worce, Dijon, salt and a little heat and sweet. A water addition cuts the acidity. It emulsifies well and this allows it to cling well to the meat, not pool in the pan. I use this as a dipping sauce for ribs but as a finishing sauce for PP, just 1 or 2 T per cup or so of pork.
Finishing sauces don't often taste like much on their own but round out flavors and textures when used as intended.
Finishing sauces don't often taste like much on their own but round out flavors and textures when used as intended.
Steve McKibben
TVWBB Super Fan
Kevin,
I've never used a finishing sauce for PP, but am thinking about using yours with a couple of butts I'll be cooking for tomorrow.
Since some of the crowd that this will be for have very low tolerance for heat, I'll probably leave the pepper sauce out (but will use it in subsequent cooks for just my gang). What do you think about using the drippings that are in the foil after resting instead of/in addition to the water in the sauce?
I've never used a finishing sauce for PP, but am thinking about using yours with a couple of butts I'll be cooking for tomorrow.
Since some of the crowd that this will be for have very low tolerance for heat, I'll probably leave the pepper sauce out (but will use it in subsequent cooks for just my gang). What do you think about using the drippings that are in the foil after resting instead of/in addition to the water in the sauce?
K Kruger
TVWBB 1-Star Olympian
Use them in addition. Make the sauce and get it to the level of sweet (recommended: don't go too sweet--just some sweetness for roundness) and to the level of acidity you prefer (the water). Then adjust the salt a bit. Add some of the juices a bit at a time till you just taste their flavor--then add just a little more. Good to go.
This finishing sauced pork works well as is and as such, just the T or two per handful added when pulling. You can serve the finishing sauce as a sauce on the side in addition. But the finished PP will also work well with typical Q sauce(s) you might want to serve on the side too.
This finishing sauced pork works well as is and as such, just the T or two per handful added when pulling. You can serve the finishing sauce as a sauce on the side in addition. But the finished PP will also work well with typical Q sauce(s) you might want to serve on the side too.
K Kruger
TVWBB 1-Star Olympian
P.S. I make the sauce in a bowl with a spout then pour through a funnel into an empty wine bottle. THen I cork and shake very well. The emuslification will hold for quite a while. Re-shake when needed. If adding meat juices, store excess in the fridge. If not, you can go either way. I usually fridge anyway for quality.
Kevin do you have a recipe posted for this sauce? It sounds delicious. I have 20 lbs of PP getting ready to cook up, and I want to give it a twist.
I was thinking about making some kind of rasberry chipotle finishing sauce too. I tried some of that D L Jardine's sauce, and it was more like jelly, and they didn't even strain out the rasberry seeds.
I was thinking about making some kind of rasberry chipotle finishing sauce too. I tried some of that D L Jardine's sauce, and it was more like jelly, and they didn't even strain out the rasberry seeds.
LarryR
TVWBB Diamond Member
Great topic, as you know Kevin I've got 36 lbs of butt getting ready to come off the wsm, then in a cooker, then pulled, cooled and into bags for reheating tomorrow. Rather than using apple juice or chicken stock to maintain the moister I've been kicking around the idea of using a finishing sauce, hope you post this one.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
I was thinking about making some kind of rasberry chipotle finishing sauce too. I tried some of that D L Jardine's sauce, and it was more like jelly, and they didn't even strain out the rasberry seeds. </div></BLOCKQUOTE>See the post above for the link.
A raspberry-chipotle sauce is a good one. I'd serve it on the side myself, as I do all thicker sweet sauces. The finishing sauce is meant to add/retain moisture and to balance flavors and textures. Just a bit is stirred into the pork as it is pulled then I serve more on the side. As mentioned, it works well with other, more typical sauces.
I can work you up a raspberry sauce if you'd like.
I was thinking about making some kind of rasberry chipotle finishing sauce too. I tried some of that D L Jardine's sauce, and it was more like jelly, and they didn't even strain out the rasberry seeds. </div></BLOCKQUOTE>See the post above for the link.
A raspberry-chipotle sauce is a good one. I'd serve it on the side myself, as I do all thicker sweet sauces. The finishing sauce is meant to add/retain moisture and to balance flavors and textures. Just a bit is stirred into the pork as it is pulled then I serve more on the side. As mentioned, it works well with other, more typical sauces.
I can work you up a raspberry sauce if you'd like.
Sorry for the redundant posts. But I saw I post from Keri, for a chipotle rasberry sauce. It contains a cup of vinegar, so Im wondering if I should use less, to balance out the vinegar in the finishing sauce you mentioned.
I'll be off to the grocery store and stocking up on stuff. Time to get cooking.
I'll be off to the grocery store and stocking up on stuff. Time to get cooking.
K Kruger
TVWBB 1-Star Olympian
I'd switch the 8oz white vin out for a mix of red or balsamic vin and chicken stock, 50-50 of each. I'd likely saute in the butter a small onion, finely chopped first, till lightly browned all over, then add clove or two of minced garlic and cook 45 secs, and add maybe a 1/4 t of thyme and 1/8 t of powdered ginger if you have any. When it's finished, perhaps a few drops of fresh lemon juice for brightness.
LarryR
TVWBB Diamond Member
OK, I don't have about 1/3 of the items listed here on hand. How would this work, apple juice, chicken stock, margarine and some rub? I'm mainly looking to give it moisture for when I reheat tomorrow in the bags.
EDIT: Just read your most recent post and I have balsamic vin, chicken stock garlic, thyme and powdered ginger. How much of this would you make for 36 lbs (pre cook weight) of pork butt?
EDIT: Just read your most recent post and I have balsamic vin, chicken stock garlic, thyme and powdered ginger. How much of this would you make for 36 lbs (pre cook weight) of pork butt?
