Pulled Pork Sauce(s)

SAUCES, RUBS, MARINADES, BRINES ETC
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SmokinOkie

Pulled Pork Sauce(s)

Post by SmokinOkie » Thu May 07, 2009 2:12 am

Here are a couple of recipes from a topic I wrote called Pork butt 101.

Pork butt 101

I get pretty good feedback that these go well with pork. Three types.

The first two you can use as a baste or finishing sauce, or spoon some over finished pork butt after you pull it. The last one is a Mustard sauce and for people who've never had one, it's a great start:

Smokin Okie's Pulled Pork Baste & Serving Sauce

(makes about 5 cups)
  • 4 cups apple juice
  • 1/2 cup Worcestershire sauce
  • 4 tablespoons cider vinegar
  • 2 tablespoon dry mustard
  • 4 tablespoon brown sugar
  • 3 bay leaf
  • 6 cloves of garlic
  • 2 teaspoon ground ginger
  • 1 teaspoon cayenne (I sometimes use Hungarian Paprika)
  • 1/2 teaspoon ground cloves (the secret ingredient)
Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.
I make extra and put it in the fridge and it should last for a couple of months. But it's never around that long.

When I put some pork in food saver bags, I'll put some of this sauce in there with it -- when I reheat the pork it taste just like the first time.

I've used this as a baste/mop, as a finishing sauce (finishing to me is putting the sauce on during the last hour) and also a serving sauce. Kick up the heat a notch in this one if you like:

Smokin Okies Vinegar Mop for Pulled Pork
(also called an Eastern Carolina Sauce)
  • 2 cups cider vinegar
  • 1/2 cup brown sugar (packed)
  • 2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
  • 2 tablespoon red pepper (crushed)
  • 1 teaspoon cayenne (I've also used Hungarian Paprika)
Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.

This is a great sauce for pulled pork and after the initial laughs from people who have never heard of mustard based sauce (uh, can you say, get out and travel...) you find this is great.

Feel free to doctor it up (add more heat) but my request is always the same, post your improvements here for us to share... I'm still looking for great rubs, sauces, mops, bastes, finishing sauces...... This is a Piedmont Sauce Most mustard sauce come from the east of the Carolina'/Georgia (as opposed to the tomato sauce from Lexington)

Smokin'Okie's Virgin Mustard Sauce

(virgin for you first time mustard sauce people)
  • 4 cups yellow mustard
  • 1 cup lemon juice
  • 1 cup honey
  • 1/2 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon cayenne
that's it, combine, boil, simmer, eat. Enjoy and let me know how you like it.
Good Q'in

Smokin Okie


MrBrown
Posts: 585
Joined: Thu Sep 02, 2010 7:13 pm
Location: canberra

Re: Pulled Pork Sauce(s)

Post by MrBrown » Sat Sep 04, 2010 2:34 pm

hi,

thanks for posting those recipes, I'm in for this rainty weekend.

BTW, the 4 cups yellow mustard is seed, powder or prepared?

ross
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Captain Cook
Posts: 3965
Joined: Sat Jun 14, 2008 11:49 am
Location: Melbourne

Re: Pulled Pork Sauce(s)

Post by Captain Cook » Sun Sep 05, 2010 11:06 am

MrBrown wrote:hi,

thanks for posting those recipes, I'm in for this rainty weekend.

BTW, the 4 cups yellow mustard is seed, powder or prepared?

ross
That would be American Mustard (prepared)

Cap'n

MrBrown
Posts: 585
Joined: Thu Sep 02, 2010 7:13 pm
Location: canberra

Re: Pulled Pork Sauce(s)

Post by MrBrown » Sun Sep 05, 2010 11:14 am

thanks, that's excellent
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Card Shark
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Re: Pulled Pork Sauce(s)

Post by Card Shark » Sat Jun 11, 2011 11:14 am

The following artile by Elder Ward is pretty helpful stepping though the art of making good pulled pork, and has a couple of great sauces to try. http://www.nakedwhiz.com/elder.htm

Card Shark
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Re: Pulled Pork Sauce(s)

Post by Card Shark » Tue Jun 14, 2011 11:53 am

Hi RolyM, Nice part of the world North Carolina. Recently returned from Florida after 8 years state side. We have been making the traditional one for a while but enjoy both.


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