Pulled Pork sauces...


 
D

Dennis Cramer

TVWBB Member
I'm cooking 4 butts and probably 9 slabs of ribs for my daughter's graduation party at the end of July.

Do you usually serve the meat pre-sauced or should I have sauces available for them to put on themselves? Also, I have a simple recipe I use for standard barbece sauce but am looking for something simple for a vinegar based sauce...any ideas? Any other type sauce I should try?

Thanks in advance.

Dennis
 
I just tried Steve's No. 5 sauce and recommend it. Carolina Red is good for pulled pork also. I'd put them on the side.

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1980069052/m/2870053653

From the Mr Brown recipe.

Carolina Red
1-1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne pepper or hot dried red chile flakes
1 Tablespoon sugar
1 teaspoon table salt
Stir together all ingredients, dissolving the sugar and salt. Serve at room temperature.
 
Personally, I wouldn't pre-sauce the meat. Have squeeze bottles available for folks to add their own. This way they can try the different sauces and use what they like best.
Besides, your butts may be so good they won't need sauce.
BTW, I have copied both of these sauce recipes and will be trying them myself.
Edit: Found this on another site. It's more of a brisket sauce, but looks good.
Luling City Market BBQ Sauce in Luling, Texas
8oz. can tomato sauce
5 tbl brown sugar
1/4 cup mustard
3 tbsp Louisiana hot sauce
1 tbsp white vinegar
1 tsp black pepper
Mix well, do not cook, stir up and serve
 
Thanks for the recipes...I'm going to prepare several so I appreciate the input.

I especially like the idea about using squeeze bottles. I'll be purchasing a few so that I can have several sauce types ready to go.
 
I would recommend a Lexington(Western NC style) sauce. Steve's recipe above is pretty basic for the area. Some people suace lightly before serving and other have it available on the side. Just don't cover it in some super sweet, thick mess of a BBQ sauce and lose the flavor of the pulled pork, unless you like that of course.
 
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