FINISHING SAUCE (for Pulled Pork)

Discussion in 'Pork Sticky' started by soflaquer, Jan 10, 2006.

  1. kevin13

    kevin13 Meat Mopper SMF Premier Member

    Question on the use of finishing sauce. Do I add to the meat and omit the sides of sauce for the guests to add or keep the sides of sauce. Guess I'm confused on if they replace the sides of sauce or not? Thanks.
  2. retread

    retread Meat Mopper

    [font=&quot]¼ cup apple cider vinegar[/font]
    [font=&quot]½ cup water[/font]
    [font=&quot]2 tbsp sugar[/font]
    [font=&quot]1 tbsp prepared mustard (I use Zatarain’s Creole Mustard)[/font]
    [font=&quot]1½ tsp salt[/font]
    [font=&quot]½ tsp ground black pepper[/font]
    [font=&quot]¼ tsp cayenne pepper[/font]
    [font=&quot]Juice of 1 thick lemon wedge (or 1 tsp)[/font]
    [font=&quot]2 or more ( I use a lot more) large cloves garlic, minced[/font]
    [font=&quot]Tabasco sauce (to taste)[/font]
    [font=&quot]1 diced onion ( fairly large pieces, julienne is good, too)[/font]
    [font=&quot]¼ cup (½ stick) butter or margarine[/font]
    [font=&quot]½ cup catsup[/font]
    [font=&quot]2 tbsp Worcestershire[/font]
    [font=&quot]1½ tsp liquid smoke (depending on the brand, really strong ones[/font]
    [font=&quot] require considerably less)[/font]

    [font=&quot]In saucepan, mix vinegar, water, sugar, mustard, pepper (black and cayenne),[/font]
    [font=&quot]salt, lemon, onion, Tabasco, garlic, and butter. Bring to a boil and then simmer, uncovered, for about 20 minutes. Add catsup, Worcestershire, and liquid smoke[/font]
    [font=&quot]and return to a boil. Then keep warm, but not boiling.[/font]

    [font=&quot]Makes a little less than 2 cups and can be refrigerated easily. I always have some in the refrigerator and use it as a sort of starter, whenever I make a new batch. Add the old with the catsup, Worcestershire and smoke.[/font]
  3. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    I usually put the finishing sauce on the pulled pork and then serve other sauce on the side. Some folks like the additional sauce and some don't. Either way, I say the sauce is to die for. It really makes the Q. [​IMG][​IMG]
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    If it's fer home use, I add the finishin sauce an that's it. If fer customers, I don't add the sauce, sammie comes up nakie, they can add the finishin sauce er my bbq sauce, however they wan't it.
  5. Hey all cant wait to try out this PP and sauce recipe hopefully this wkend. I am way new here and had a question on the PP. You said at the end you wrap it in towels and put into a cooler. May be dumb but is the pork on ice in the cooler? And also I know all the cuts of meat are different but what would you say is an average cooking time for a 8 lb or so butt? (just so i can gauge on when to start it in the am). thanks alland look foward to reading and learning. Also jeff if you see this the rub is awesome. Did it on some cedar plank Tilapia and was great!!

  6. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Hey rangers---No ice ice in the cooler..You are keeping it warm in the cooler while the juices redistribute...As far as cooking time, that's a crap-shoot...I did 2 8#'s yesterday that took 14 hours @ 230...I started at midnight and had them in the cooler by around 2..Let them sit at least an hour and then pull...Use the finishing sauce in this thread and u will be in pulled pork heaven... Good luck....
  7. Jeff

    Just wanted to let you know that I used your "finishing sauce" recipe this weekend on a couple of pulled butts. WOW what a difference it makes to the final product. I fed a crowd of about 35 and they woofed it down like a bunch of hungry animals.

    From now's finishing sauce for me and whom ever i feed.

    Thanks for the recipe

  8. shtrdave

    shtrdave Smoking Fanatic

    I wrote this recipe down and will give it a try. Most of my pulled pork is done in my cookshack, I use a cake pan for the drip pan under the unit, I will then chill this pan of drippings and take some of the stock and a bit of the fat and boil it for a few minutes, don't turn your back on it as it will cook over when you aren't looking. I will add this smokey flavored stock back to the meat with some of the rub mixed through.
  9. Hello folks,

    I was just wondering peoples thoughts on substituting Malt Vinegar for the Cider Vinegar.  I love the flavor of the malt better then the cider.


  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF. I would give it a shot you could try it on a little bit and see how you like it. Thats one of the great things about all this is changing things up and tweaking them to suit your tastes. Please make a post in the Roll Call section and tell us a little about you what kind of equipment your using etc
  11. squirrel

    squirrel Master of the Pit OTBS Member

    I love malt vinegar mixed with touch of good balsamic vinegar and some honey or maple syrup and a couple of drops of hot sauce to drizzle on pork, or just lick right outta the bowl.
  12. fftwarren

    fftwarren Smoking Fanatic

    I just mixed up a batch of the finishing sauce. now I just gotta cook something to put it on. can't wait.
  13. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    roflmao !!  U are 1 funny girl , Cheryl [​IMG]
  14. deannc

    deannc Master of the Pit

    Tried the finishing sauce (FS) on a 9 lb butt yesterday, at first the wife, who is afraid of spicy stuff and wanted me to only use the FS on a small portion for myself and for others to sample.  After I tried to convince her it was not a spicy hot type flavor and would just add the zest to take the already great taste over the top, I of course complied with her instructions (lol) and made a separate container.  When I convinced her to taste the pull with the FS, she insisted I do the rest with this amazing sauce!

    It was absolutely incredibly tasty!  Thanks Jeff!!
  15. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Dean-when I first started making the Finishing Sauce, I did two batches to make Ma Dutch happy. Over the past year I've noticed that folks were using the full strength FS more than the other so I've been doing a double batch of the FS.  The stuff keeps pretty well in the fridge and I try to have some on hand.
  16. retread

    retread Meat Mopper


    John, I just caught up with your reply.  I'm very glad you liked that sauce!

  17. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    LOL.... just went back and read post #2 in this thread..... Jeff saying something about people not being very interested in the sauce recipe! Now look at it 236 posts and god knows how many views later! LOL
  18. Make it 238 posts!!!

    I tried SoFlaQuer's  finishing sauce for the first time this weekend to feed about 25 people. After I added in the finishing sauce, I put the PP in 2  crockpots on "warm". One crock was "nekkid", and the other had the FS. I also set out 3 different bottles of commercial BBQ sauces. After everyone was done eating, the PP with the FS was GONE!!!! The "nekkid" PP had barely been touched, and ALL 3 of the BBQ sauces didn't have the seals broke!!!!!

    Needless to say, ALL of my future PP will be made with the finishing sauce!!!!

    Thank you so much for the recipe, and for elevating my "smoking skills" to a new level!!!![​IMG]
  19. Jeff used you finishing sauce it was great thanks
  20. steevieg

    steevieg Fire Starter

    When I do PP I do enough to vacuum pack and freeze and eat for lunch or several more dinners.  If you put the sauce over the whole PP at the beginning will the vinegar continue to break down the pork further?  Or would it be best to just have some of the sauce separate and use it on what's being heated up at the time?  Sorry for the probably silly question....

Share This Page