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Finishing Sauce for Pulled Pork
- Thread starter RJ Lasek
- Start date
LarryR
TVWBB Diamond Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Okay. For the moment you can mix apple juice and white. Got neutral oil, Worce, any mustards--even powdered? </div></BLOCKQUOTE>
All the above and yellow mustard and dried.
All the above and yellow mustard and dried.
K Kruger
TVWBB 1-Star Olympian
Are you serving a sauce? You could go with Bryan's suggestion at the top of this thread. I wouldn't use margarine though. Go with butter or a neutral oil. If using oil cheat in a little mustard to help emulsify it. Make 3/4 c or so per butt but you might well need to use less when you add it.
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 LarryR:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Okay. For the moment you can mix apple juice and white. Got neutral oil, Worce, any mustards--even powdered? </div></BLOCKQUOTE>
All the above and yellow mustard and dried. </div></BLOCKQUOTE>Okay. If you want to go with the other--your choice--sub a mix of 3/4 c apple juice plus 1/4 c white vin for the vin called for in the recipe. Sub 4 T yellow mustard for the 6 T called for. Follow the recipe with the Worce and hot sauce additions and the oil and sweeteners. Decrease acidity, as noted, with water and then resalt to taste. Pour into a shakeable container and shake well to blend--or blend in a blender. The amount the recipe makes should handle your pork. Add enough to moisten well, tossing it, but not so much that the meat is overmoist.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Okay. For the moment you can mix apple juice and white. Got neutral oil, Worce, any mustards--even powdered? </div></BLOCKQUOTE>
All the above and yellow mustard and dried. </div></BLOCKQUOTE>Okay. If you want to go with the other--your choice--sub a mix of 3/4 c apple juice plus 1/4 c white vin for the vin called for in the recipe. Sub 4 T yellow mustard for the 6 T called for. Follow the recipe with the Worce and hot sauce additions and the oil and sweeteners. Decrease acidity, as noted, with water and then resalt to taste. Pour into a shakeable container and shake well to blend--or blend in a blender. The amount the recipe makes should handle your pork. Add enough to moisten well, tossing it, but not so much that the meat is overmoist.
I'm not quite sure how I end up with so many bottles of vinegar. But I have everything from champagne vin, to rice wine, etc, and at least 3 bottles of balsamic.
I will give that tweak a try, and see how it turns out. I really want the raspberry flavor to be clear and obvious. Although I like thyme, I wonder if it will overpower or hide the raspberries flavor?
I will give that tweak a try, and see how it turns out. I really want the raspberry flavor to be clear and obvious. Although I like thyme, I wonder if it will overpower or hide the raspberries flavor?
Michael Dubois
New member
You could also try the Bastardized Piedmont Sauce.
http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1980069052/m/8790077663
I've had success with it...
http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1980069052/m/8790077663
I've had success with it...
K Kruger
TVWBB 1-Star Olympian
There isn't enough to be overpowering at all, imo.
Of course, I'd make the sauce from scratch, thus building the profile as I go, because I think the results are likely to be far superior to what one can come up with via what is, essentially, the 'doctoring up' of a commercial sauce. Commercial sauces are, to me, usually so fraught with ingredient, quality, flavor and volume problems that fixing those requires as much if not more work than just starting anew. Make the sauce with or without any tweaks you see fit and see if it is what you want or if there needs to be changes that might be best made using a from-scratch approach. If not, fine; if so, you'll have a basis that makes sense to you as a starting point in developing a scratch sauce.
Of course, I'd make the sauce from scratch, thus building the profile as I go, because I think the results are likely to be far superior to what one can come up with via what is, essentially, the 'doctoring up' of a commercial sauce. Commercial sauces are, to me, usually so fraught with ingredient, quality, flavor and volume problems that fixing those requires as much if not more work than just starting anew. Make the sauce with or without any tweaks you see fit and see if it is what you want or if there needs to be changes that might be best made using a from-scratch approach. If not, fine; if so, you'll have a basis that makes sense to you as a starting point in developing a scratch sauce.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
There isn't enough to be overpowering at all, imo. </div></BLOCKQUOTE>
Yeah, not overpowering at all. The one that I do up, posted earlier, tastes quite watery/weak on it's own. But it really does add a great flavor to the smoked butt, along with the extra rub added when pulling. If you really want to put your pulled pork over the top, find/create a finishing sauce lite in flavor to compliment/work with the PP not over power it. The rub applied to the butt, then smoked, add more of the same rub when pulling the butt, along with the finishing sauce when pulling, It just all adds up to some killer/over the top BBQ.
There isn't enough to be overpowering at all, imo. </div></BLOCKQUOTE>
Yeah, not overpowering at all. The one that I do up, posted earlier, tastes quite watery/weak on it's own. But it really does add a great flavor to the smoked butt, along with the extra rub added when pulling. If you really want to put your pulled pork over the top, find/create a finishing sauce lite in flavor to compliment/work with the PP not over power it. The rub applied to the butt, then smoked, add more of the same rub when pulling the butt, along with the finishing sauce when pulling, It just all adds up to some killer/over the top BBQ.
Steve McKibben
TVWBB Super Fan
Just to follow up - I did in fact make Kevin's finishing sauce and added it while pulling the pork - and it got rave reviews!
Definitely a keeper. I have the unused sauce in the refrigerator. Any idea on it's useful shelf life there?
Thank again!
Steve
Definitely a keeper. I have the unused sauce in the refrigerator. Any idea on it's useful shelf life there?
Thank again!
Steve
I'll have to try it, I have a butt thawing in the sink now. It will be ready to go by noon tomorrow.
I've tried the Wellingham's rub on brisket, last night on ribs, but I've yet to use it on PP. In my opinion it's OK, but not spectacular. But then again, it's hard to screw up PP. I have been happy with the results from using Byron's Butt Rub, or whatever rub I happen to make up myself.
I'm going to trim off more of the fat this time. The last batch of PP I made, I didn't toss the fat caps that were left. I just mixed them in. Too fatty as a result. I'm sure the intramuscular fat and collagen will keep it moist enough, especially after the addition of the vinegar add in, plus whatever finishing sauce I end up using.
I've tried the Wellingham's rub on brisket, last night on ribs, but I've yet to use it on PP. In my opinion it's OK, but not spectacular. But then again, it's hard to screw up PP. I have been happy with the results from using Byron's Butt Rub, or whatever rub I happen to make up myself.
I'm going to trim off more of the fat this time. The last batch of PP I made, I didn't toss the fat caps that were left. I just mixed them in. Too fatty as a result. I'm sure the intramuscular fat and collagen will keep it moist enough, especially after the addition of the vinegar add in, plus whatever finishing sauce I end up using.
Steve McKibben
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Quite a long time because of the vinegar.
I'm glad you liked it. </div></BLOCKQUOTE>
I just realized that I said that this sauce was a hit, and a keeper, but that I neglected to say thank you to Kevin for letting me know about it, and answering my questions concerning it.
How rude of me - sorry!
Thank you Kevin (and Bryan also)!
Quite a long time because of the vinegar.
I'm glad you liked it. </div></BLOCKQUOTE>
I just realized that I said that this sauce was a hit, and a keeper, but that I neglected to say thank you to Kevin for letting me know about it, and answering my questions concerning it.
How rude of me - sorry!
Thank you Kevin (and Bryan also)!
K Kruger
TVWBB 1-Star Olympian
Not at all. I kind of assumed since you liked the sauce you were happy i told you about it.
(I really need to get up to Melbourne one of these days. I have an ol' blues guitarist buddy I've not seen in some time that's there. Your location keeps reminding me--a good thing.)
Tom, I don't trim at all--I remove the fatcap after cooking, chop it up well, and add it if and as needed to the PP, but it's one of those personal preference things. If you consistently find yourPP fatty enough for your taste it can be worth trimming. If it seems variable, trim some, leave some, trimming it post cook, and then if needed you can cheat a little, some, or all back in. I find chopping it well works good for this.
(I really need to get up to Melbourne one of these days. I have an ol' blues guitarist buddy I've not seen in some time that's there. Your location keeps reminding me--a good thing.)
Tom, I don't trim at all--I remove the fatcap after cooking, chop it up well, and add it if and as needed to the PP, but it's one of those personal preference things. If you consistently find yourPP fatty enough for your taste it can be worth trimming. If it seems variable, trim some, leave some, trimming it post cook, and then if needed you can cheat a little, some, or all back in. I find chopping it well works good for this.
Jim Smithson
TVWBB Fan
I use mainly cider vinegar with some brown sugar and black pepper. It is similar to 'Vaulted Vinegar' but no hot pepper.
I find it cuts the fat some and makes it less greasy. I do not use that much.
I then offer a Carolina Red and a Sweet sauce as alternatives when serving.
I find it cuts the fat some and makes it less greasy. I do not use that much.
I then offer a Carolina Red and a Sweet sauce as alternatives when serving.
My only rationalization was that if I trimmed before the cook, the up side would be more bark formation, the downside would be the risk of having a drier PP.
Trimming after the cook, I figured, would leave me with less bark overall, but protect it from drying out.
I will likely just trim off the big excessively fatty sections. Looking at this particular butt, there is a very large section that I will trim down a bit.
I really should have had it going this morning. It's not going to work with my schedule too much tomorrow.
Trimming after the cook, I figured, would leave me with less bark overall, but protect it from drying out.
I will likely just trim off the big excessively fatty sections. Looking at this particular butt, there is a very large section that I will trim down a bit.
I really should have had it going this morning. It's not going to work with my schedule too much tomorrow.
I think this is what you want from your original post. Here is a Vinegar based finishing sauce that I got from a Mike Hedrick video.
one and a half cups of apple cider vinegar
quarter cup of brown sugar.
1 tablespoon salt
1 tablespoon pepper
1 tablespoon red pepper flakes
and some hot sauce
I must admit, I didn't add the hot sauce because with the flakes I didn't think it was needed. I also always cut the salt in half. You DO have to really stir this up as the brown sugar will sink to the bottom and the vinegar rises to the top. However, it is delicious when stirred and added to the pulled pork.
one and a half cups of apple cider vinegar
quarter cup of brown sugar.
1 tablespoon salt
1 tablespoon pepper
1 tablespoon red pepper flakes
and some hot sauce
I must admit, I didn't add the hot sauce because with the flakes I didn't think it was needed. I also always cut the salt in half. You DO have to really stir this up as the brown sugar will sink to the bottom and the vinegar rises to the top. However, it is delicious when stirred and added to the pulled pork.