FINISHING SAUCE (for Pulled Pork)

[rejii]

save this sauce recipe for my first attempt at pulled pork

 

[creative rock]

I've read this post numerous times over the past half year... Have smoked and pulled several butts during this time period, but today is the day to break tradition and give the FS a GOOOOOOOOO!!!

Winco foods had pork picnics on for .78 a pound. Almost 24lbs in smoker now. Will let ya know the outcome.

I am using "Jeff's Naked Rib Rub" , will use the other Jeff's FS sparingly and have some on the side for those who want. I may also do up on the side some of "Goodness Gracious Sakes Alive" Barbecue Sauce for those who want to add it.

Will let you know the results.
Happy Smokin,
Matt

 

[mharrison]

I'm definitely looking forward to trying the finishing sauce on my next smoke. It sounds very similar to something they served at a local BBQ joint that has since closed. I've missed it ever since!

 

[creative rock]

I smoked up two picnics, shredded up one of them and applied the FS to it, and the other one left plain (figured if I didn't like it with the FS I could doctor up to my likings). I read somewhere in these pages to use half the sauce so that is how I applied it... Was Awesome and IMHO it could use more but that is remedied by having it on the side ;)

Thanks all for keeping this post going, I now have a new SECRET RECIPE!!! :D
Matt

 

[krj]

I'm gonna make up some of this later for my Butt, will this sauce keep in the fridge if I don't use it all?

 

[azrocker]

I keep a bottle of this in the fridge and use it all the time. I have got great comments on the taste. This stuff IS the bomb!

 

[smokin'bandit]

The finishing sauce is very similar to what I use in BBQ slaw. I don't like cole slaw on BBQ. Pretty much just add the sauce to chopped cabbage and refrigerate until it is cold. Good stuff!

 

[stubborn]

SoFlaQuer--Thanks for posting this.

I'm a newbie at this smoking stuff. I'm not really not a big fan of pulled pork, but the rest of the family likes it. I've always considered it just a way to hold the BBQ sauce on the bun

... I tried this on our pulled butt tonight, and I'm amazed! This is good stuff. I ate a mess of it without even bothering with any BBQ sauce.

It's a bit hot for my taste, but I'll play with it a bit and see if I can't tone it down, or at least sweeten it a bit.

Thanks again for posting it!

 

[desertlites]

loved reading your post stubborn-that is some good stuff.been useing 2 years now.

 

[swinging meat]

When I was younger there was a BBQ joint I used to go to to get pulled pork sandwiches. They used a FS just like this. I smoked up a butt this past weekend and tried this sauce whith some homemade slaw on top of the meat and it reminded me of that old place I used to love to go to. Thanks for the recipe

 

[okieintx]

SoFlaQuer, you got it right with this sauce! Thank you for sharing it with the board.

 

[bshep714]

This sauce is really good. I added some dried pasilla pepper chopped up with seeds and just a touch more brown sugar. Excellent!

 

[reichl]

how long does finishing sauce stay good for? I made some about a month ago and it has been refrigerated ever since... should it be alright if I smoke a butt this comming weekend?

 

[Dutch]

Since it's vinegar based, it will stay good as long as the container it's in is sealed tight. Whenever I make up a batch of FS it's gone within a couple of weeks cuz the kids will use it on everything from eggs to pasta to meats (beef and pork).

 

[rosencra38]

I am smoking up two butts today and plan to use the finishing sauce as well. Question, I plan on freezing the meat after I pull it cause it's for a b-day party in two weeks. Will this be ok doing this with the finishing sauce on the meat or should I wait to put the sauce on it the day I am serving it up? I'm afraid that the vinegar might break the meat down to a mushy nothingness before the party I guess.

 

[desertlites]

I would'nt add to the meat till your ready to eat it-the vinergar will break the meat down.

 

[rosencra38]

That's what I was afraid of. Thanks for confirming.

 

[fire it up]

rosencra, hope I caught you before you did your process.
As stated yes, the vinegar will break down so it is best added before serving but a little of the sauce added and then sealed to serving can also add a nice deep flavor and slightly more broken down soft texture to the shredded meat.
Personally I would add a touch of whatever sauce you are planning on serving it with and then seal and freeze and add more after the reheating process.
Just my

 

[mikefromiowa]

Is creole seasoning the same as cajun?
And is cayenne pepper the same as red pepper flakes??
That is all I can find in our local stores..

 

[fire it up]

Cayenne and red pepper are from the same plant so you could use cayenne instead just go easier since it is fine ground.
You can use cajun on creole. Cajun usually has more heat to it. But either would work fine for a finishing sauce.
You could always attempt to make your own if you are able to find the specific ingredients to make a cajun or creole seasoning.