Doug Parizo
TVWBB Member
Hi all,
Below I've copied the recipe for Eastern NC-style finishing sauce for pulled pork that Chris pointed us to. This weekend I made up a batch and it was EXCELLENT -- I'm tempted now to try it on other stuff, too.
Anyway, I noticed that when folks used the sauce that it ran over and past the pulled pork and soaked their roll -- it has the consistency of vinegar (no suprise) and so it flows like water. Which brings me to my question:
Any tips on serving up the pulled pork sandwiches to avoid this problem, and any other serving tips in general? I'd never seen an authentic pulled pork sandwich before I made 'em this weekend /infopop/emoticons/icon_eek.gif , so I really know nothing.
After 17 hours of prep, definitely want to make sure I don't goof it up in the final 10 minutes before serving! Thanks!
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Originally posted by Richard Johnson in the Beginner's Forum on 9/25/03
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For Eastern NC-style pulled pork, I use the
following finishing sauce:
1 Cup white vinegar
1 Cup cider vinegar
1 Tbs turbinado sugar
1 Tbs red pepper flakes
1 Tbs Tabasco
1 tsp kosher salt
cracked pepper to taste (maybe 1/2 tsp)
You could probably get by with something even simpler, with just vinegar, brown sugar, salt, and red pepper flakes. That's the direction I'm heading in.
-Richard
Below I've copied the recipe for Eastern NC-style finishing sauce for pulled pork that Chris pointed us to. This weekend I made up a batch and it was EXCELLENT -- I'm tempted now to try it on other stuff, too.
Anyway, I noticed that when folks used the sauce that it ran over and past the pulled pork and soaked their roll -- it has the consistency of vinegar (no suprise) and so it flows like water. Which brings me to my question:
Any tips on serving up the pulled pork sandwiches to avoid this problem, and any other serving tips in general? I'd never seen an authentic pulled pork sandwich before I made 'em this weekend /infopop/emoticons/icon_eek.gif , so I really know nothing.
After 17 hours of prep, definitely want to make sure I don't goof it up in the final 10 minutes before serving! Thanks!
--------------
Originally posted by Richard Johnson in the Beginner's Forum on 9/25/03
--------------
For Eastern NC-style pulled pork, I use the
following finishing sauce:
1 Cup white vinegar
1 Cup cider vinegar
1 Tbs turbinado sugar
1 Tbs red pepper flakes
1 Tbs Tabasco
1 tsp kosher salt
cracked pepper to taste (maybe 1/2 tsp)
You could probably get by with something even simpler, with just vinegar, brown sugar, salt, and red pepper flakes. That's the direction I'm heading in.
-Richard