BBQ SAUCE hot or cold

[coventryhale]

Re pulled pork is it better to put cold or hot sauce on it?

[Steve R.]

I'm good with hot or room temperature. Anything but cold.

[AverageJoe]

I bring out sauce for people to put on top of it. I don't sauce my pulled pork, but I would go with what Steve R. said though with room temp being the coldest one to use.

[Mosca]

My vote is for room temp. Just enough to moisten.

[texastweeter]

cold, as in leave it in the fridge and don't use it, lol. That is unless it is a vinegar and chili based sauce, then I go warm, but not hot. No tomato or sweet stuff, I want the acid to cut the richness of the fatty pork.

[Troutman]

I’d never put cold anything on warm pulled pork. At least room temp or warmed up.

I like tweeter’s vinegar sauce as a base but I’m more inclined to have some brown sugar or some other sweet component to balance the acid. But that’s my taste. Love me some pulled pork !!!

[JeffJ]

If it's for immediate consumption, room temperature sauce is the way to go IMO.

Last night I smoked 15 pounds of butt for a grad party today. I put the sauce on cold. Since they will be using a crockpot on the warm setting and the pulled pork was going to sit in the 'fridge overnight anyway, the temperature of the sauce really didn't matter in this scenario.

[smokin fool]

My son gets out a pot, one can root beer, BBQ sauce to taste and blueberries.
Lets it reduce over med/low heat.
Great on pulled pork

[RonB]

Just not cold for me. I normally take a sauce, (if using), out of the fridge several hours before serving time to allow it to come to room temp.

And I don't remember any BBQ joint I've ever been to serving any sauce warm. It's always been on the table.

[Steve R.]

Central BBQ in Memphis is about the only one I can think of. And theirs is a little beyond just warm.

[mountainsmoker]

Definitely not cold. You want to add just enough sauce to moisten the meat not make it feel wet.

[coventryhale]

Thanks

[ItsAllGoneToTheDogs]

I like the sensation that a cold tomato or ketchup gives you on a burger, or cool avocado and sour cream on a taco... but pulled pork, if I do sauce at all, it's just like syrup on my waffles, warm or hot please.

[Mark V]

For pulled pork I only use a western North Carolina sauce. I want the meat hot so I heat the sauce up.

[JimLinebarger]

Our sauce tastes a little better when it is warmed up a little.