Pulled Pork Reheating

[CeramicChef]

Fellow Pit Masters, I have searched my fingers bloody here on this site. I need your help, please!

MeatHead published a recipe for a vinegar (as I remember) sauce that he recommended using when reheating pulled pork. It was stellar (aren't all his recipes?) and I had the recipe written down. It got tossed! Argh!

Now I can't find that recipe here at AR to save my soul. Double ARGH!

Can anybody point me to that recipe?

Thanks so much in advance.

[jholmgren]

My Google-fu is failing me CeramicChef. I'm having no luck. Perhaps it was his recipe for Lexington Dip?

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

[CeramicChef]

jholmgren - thanks! I don't remember the ketchup component, but that recipe sounds delicious!

I'm gonna give it a try. Thanks again!

[HC in SC]

Maybe this one?

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

Eastern Carolina mop sauce.

[CeramicChef]

HC in SC - that sounds mighty close to what I remember. I appreciate your help. Thanks!

[HC in SC]

Right on! The best Eastern Carolina sauce I ever had was at a place called 'Country Cousins BBQ' up in Scranton, SC between Kingstree and Lake City back in the 80s and early 90s. Unfortunately the place is long gone.

The stuff they made looked like white vinegar with some red pepper flakes, but I'm sure it had more in it. I just got some homemade hash from a buddy for Xmas and plan on doing some butts for a family barbeque this weekend and am trying a version of this recipe. After trying several other East Carolina sauce recipes I am hoping Guest 's eastern sauce is as good as his mustard sauce recipe. You'd swear Meathead was raised here in the Lowcounty going by his mustard sauce. Hope his Eastern Carolina Sauce comes close!

[LA Pork Butt]

Those sound like safe bets. You need something to help moisten the meat. If I wrap I use the drippings.

[Cuscowilla]

If you will put those wonderful drippings in a gravy seperator, you can remove the grease and the jus will enhance your flavor profile without having to add extra sauce.

[chudzikb]

I am with LA pork butt, I used the stuff that comes from the pork, have it in a separate jar after the cook. Stuff is gold. However, the east Carolina sauce is another option that works well.

[Yelnoc]

Those sound like safe bets. You need something to help moisten the meat. If I wrap I use the drippings.

I even remember some BBQ TV where they actually injected the drippings back into the shoulders before they pulled them....but for sure I have containers of goo stuck in corners of my frigs. Reheating has been made easier since the advent of crock pot and roasting pan liners - depending on how much you need to reheat - since you can add your moistener of choice and seal the liner so you lose no moisture. I personally never reheat with sauce - SOS always for me.