Kemper Morris
TVWBB Gold Member
Cooked at 250 over Apple for 12 Hours
Last Picis is Cajun Shrimp Pasta I made for Lunch
Last Picis is Cajun Shrimp Pasta I made for Lunch
Pulled Pork
- Thread starter Kemper Morris
- Start date
Kevin L (NKY)
TVWBB Diamond Member
I am going to do a pork butt for PP this week and I am looking for ideas for finishing sauce to use during the pull.
I am doing this for a church lunchen and could easily use two different sauces.
Thanks for any inputs.
I am doing this for a church lunchen and could easily use two different sauces.
Thanks for any inputs.
Darryl - swazies
TVWBB Diamond Member
Good lookin butt Kemper.
Kevin.
Any sauce will do even a mustard base sauce.
I don't use hardly any sauces so I use store bought here and there.
My favorite 2 are.
Thin sauce, tangy but only a hint of sweetness, I find it is best on pork over any other proteins.
This one is thick and definitely sugar based. Very black pepper forward, great on pulled pork, great on pulled beef.
Kevin.
Any sauce will do even a mustard base sauce.
I don't use hardly any sauces so I use store bought here and there.
My favorite 2 are.
Thin sauce, tangy but only a hint of sweetness, I find it is best on pork over any other proteins.
This one is thick and definitely sugar based. Very black pepper forward, great on pulled pork, great on pulled beef.
Tim Campbell
TVWBB Gold Member
Great cook, Kemper. How was that Cajun shrimp?? Looks outstanding
Kemper Morris
TVWBB Gold Member
Bes
Peppers mushrooms, green onions Cajun seasoning, served on Linguine w/Alfredo Sauce
Best Dish Ive made lately
Peppers mushrooms, green onions Cajun seasoning, served on Linguine w/Alfredo Sauce
Kevin L (NKY)
TVWBB Diamond Member
Kemper the shrimp dish looks amazing. Not to mention the pulled pork looks perfect I hope mine turns out that good.