Pork finishing sauce

[jcarmo17]

Looking for a good finishing sauce (not BBQ sauce) recipe for pulled pork. Much appreciated.

Thanks!

[Potkettleblack]

What kind of flavor profile are you looking for?

[Spinaker]

I take Texas rib Candy, 1 Tbs brown sugar and some Blue Hog Sauce. Then heat it in a Cast Iron sauce pot for at least 1/2 hr. Then coat the PB in the last 30 mins of cooking.

Here is what it looks like on Ribs and Shoulders, respectively.

[DWCowles]

Texas rib candy is some goooooood stuff.

[Potkettleblack]

I like to take some Apple cider vinegar, or something similar, and put some MMD in it. Maybe some red pepper flakes. Whisk it to release some of the MMD, and apply.

[DeusDingo]

what are your proportions?

[Potkettleblack]

I go about a tablespoon of MMD for about a quarter cup of vinegar. If I'm adding red pepper, it's just a couple shakes.

[CandySueQ]

Look up Danny Gaulden's glaze. That's good stuff too and a good base for coming up with something different.

[Potkettleblack]

One assumes linking to the public site is legit:

http://amazingribs.com/recipes/BBQ_sauces/danny_gauldens_BBQ_glaze.html

[CandySueQ]

Thanks, I should have done that!

[cgrover60]

If you want something lighter and you wrap for the last couple hours, add some beer and double wrap in hd foil. Then carefully pour out the juices when unwrapping and drizzle over the pulled pork.

[jcarmo17]

Thanks for the suggestions..I'll give it a try.

[Nate]

I just save the juice from the butts when I wrap them, run it through a fat separator, then sprinkle some rub back in (maybe something to spice it up if I'm wanting more heat).

[Senator Pig]

I just save the juice from the butts when I wrap them, run it through a fat separator, then sprinkle some rub back in (maybe something to spice it up if I'm wanting more heat).

I do something similar. The juice that collects in the foil is a great starting point for a finishing sauce. You can make a slurry (water + corn starch) and slowly add the fat drippings to create a very nice thick sauce that is 100% complimentary toward the pork and not overpowering the way many bbq sauces can be. If you must add more flavor, try doing what Nate said and shake in some rub or Memphis Dust instead of adding bbq sauce.

[EdF]

This is a really good thing to do when smoking chuckies too!