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Finishing sauce pulled pork

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  • Dutchness
    Former Member
    • Apr 2016
    • 89

    Finishing sauce pulled pork

    How do you guys feel about a finishing sauce? I am not a fan thus far. The vinegar in most of them I really dislike. And I used some recipes that are extremely popular on the different forums.

    Does it do a good job keeping leftover PP stay moist better? Does it work better than some BBQ sauce and water when reheating?

    Thanks!
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1960
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
      Disqus: Le Chef - (something something something) - it changes

    #2
    I like a thin sauce of vinegar, MMD and maybe some chili flake. But obviously, doesn't work for you. I don't really care for a sweet sauce.

    Comment


    • Dutchness
      Dutchness commented
      Editing a comment
      Not a fan of a sweet sauce either
  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4954
    • Winchester TN
    • Hardware
      Slow 'N Sear Deluxe Kamado.
      Slow 'N Sear Kettle Grill.
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      Consumables / Favorites
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      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

    #3
    I add about 1/2 cup of water per 5 pounds, and about 1 tablespoon of butter per pound when I pull for a party, and put it in a crock pot to keep it warm over an hour or two. It has worked well for me. I didn't come up with this myself, it's from this article.

    Comment


    • Dr ROK
      Dr ROK commented
      Editing a comment
      Ditto the TBS per pound butter. Sometimes I use apple juice, but water works too.
  • Nate
    Former Member
    • Apr 2015
    • 3811
    • Quarantined

    #4
    Do you wrap your pork butts while cooking? If yes then save the juice!

    I save the juice from cooking pulled pork. I pour it into a fat separator / gravy strainer and let it set for a minute while I'm shredding the pork. Once I have the meat shredded I will pour the juice and a little bit of rub I reserved back over the pulled pork and mix it in.

    I don't drench it but enough to know it is in there and mix it up. I then will take the juice and put it in a condiment bottle and set it out next to the different bbq sauces if people want to use it instead.

    For left overs I will pour a little of it along with the meat into the freezer bag, pyrex bowl, or whatever I am keeping the left overs in. It can become somewhat gelatinous when chilled but will immediately melt upon reheating. Really helps with the moisture from storing and reheating IMHO.

    Comment


    • Dutchness
      Dutchness commented
      Editing a comment
      Great comment! Have done this before, and will use this method again! Thanks for reminding.

    • Dr ROK
      Dr ROK commented
      Editing a comment
      And if you don't wrap, put a pan underneath them to catch the drippings. I usually put a pan of beans under all pork butts I cook. Makes amazing beans.

    • Nate
      Nate commented
      Editing a comment
      Dr ROK , sound delicious. I have wanted to try that just haven't yet...
  • Dutchness
    Former Member
    • Apr 2016
    • 89

    #5
    I have seen you write this before on the forums

    I have done this a couple times and has been working out pretty good. I just noticed today that you do have to keep mixing it or the bottom layer will dry out after a couple of hours (even on the warm setting).

    People just seem to love the additional flavor a finishing sauce adds to the PP....I have never been a fan of sauces, I wasn't raised that way. Maybe that's why I am pleased with my PP without a finishing sauce

    Comment

    • boftx
      Founding Member
      • Jul 2014
      • 911
      • Las Vegas, NV
      • CharGriller Pro COS
        Oklahoma Joe COS
        Maverick 732 thermometer
        Red Thermapen
        Favorite beer: Scotch

        I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

      #6
      The primary reason I boat my butts (don't even think of going there, @Huskee!) is to collect the juices and make a relatively thin, slightly vinegary sauce from them. I add a touch of molasses, some rub, chili powder, garlic powder, cinnamon, and some sage. I let it reduce a bit, then have that on the side but mx it back in before saving the leftovers for a batch of chili or stew.

      Comment

      • Dr ROK
        Charter Member
        • Dec 2014
        • 1350
        • Morrill, Nebraska
        • Retired high school teacher and principal
          Dr ROK - Rider of Kawasaki &/or rock and roll fan
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          Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

        #7
        Nate Here's a bean recipe to get ya started. It uses a #10 can (gallon) of beans, but you can reduce quantities according to what size can beans you use.

        #10 can baked beans (I like Bush's and I typically drain them a bit)
        3 cups spicy bbq sauce (You can use whatever kind you like)
        1 granny smith diced
        2 cups diced onion
        3/4 cup brown sugar
        1 TBS sesame oil
        1/4 cup yellow mustard

        Mix everything up in a pan large enough to hold everything and still have an inch or two to the top of the pan. Ya gotta leave room for the drippings! Put the beans under your HOM and smoke at 225 for about 6 hours and then check them. If too runny yet, just let them keep on getting happy under that butt till they get to the consistency you want.
        Last edited by Dr ROK; July 25, 2016, 07:25 PM.

        Comment


        • Nate
          Nate commented
          Editing a comment
          Thank you kindly! Gonna have to give it a go this fall.

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