Jay, this is one I can help ya with. I started using this with whole hog and know use it for butts also. I have injecteded it into the pork after it gets through with the plateau at about 170f. It has wheat whey as a thickener and I do not want it to burn so I wait until later to inject. It is also a great dipping sauce but contains a lot of vinegar that should be cooked into the meat. Here is the recipe I use:
1/2 gallon cider vinegar
18oz Carolina Treet Original
2-16oz Karo Pancake syrup - YES
3 tbls salt
4-6 tbls crushed red pepper - 6 is fire IMHO
8 tbls sugar
Shake, Shake, Shake….. Let sit two days to mellow….
Makes a great finishing sauce…this is what everyone wants when I cook a whole hog for dipping……
Thanks, doc
