FINISHING SAUCE (for Pulled Pork)

[hamrhead1971]

There is a slight difference but either can be used.

Smoke it up.
William

 

[lovelife]

Thanks for the recipe Jeff.

I have two questions.

1) When I am planning to have leftovers would it be a better idea to add the finishing sauce after warming up the leftovers in water? Or do I add the sauce right after I pull it? I am scared the vinegar will effect the meat.

2) How long does this sauce stay good for in the fridge?

Thanks!

 

[lovelife]

Anyone? :)

 

[hamrhead1971]

Thanks for the recipe Jeff.


I have two questions.


1) When I am planning to have leftovers would it be a better idea to add the finishing sauce after warming up the leftovers in water? Or do I add the sauce right after I pull it? I am scared the vinegar will effect the meat.
I normally add the finishing sauce right after pulling the pork.

2) How long does this sauce stay good for in the fridge?
couldn't say.
Thanks!

Smoke it up
William

 

[lovelife]

Thanks William!

 

[tsbush]

Jeff, the next time I smoke butts I will try your finishing sauce. It sounds very good.
Thank you for sharing. I will let you know my opinion when I use it. Thanks again!

 

[chad e]

Edited for ignorance...guess I should read what page I'm on before posting.
Will try it when I'm done with this 10lb butt I'm working on now.

 

[danhatchet]

Wow! What a difference something so simple and easy to make can do.  I plan on using this from now on.  Have any suggestions for brisket?

 

[sauced]

Jeff....I do the same thing. Can't imagine a pulled pork without the finishing sauce!! Thanks for your recipe!!

 

[dward51]

I've been using Jeff's recipe for finishing sauce for years.   It's become a must have for both served when pulled and especially for reheated pulled pork.

Generally I put some on when the pork is pulled.  Any left over is refrigerated (the pork), and after reheating, just add some more finishing sauce to ensure the product is moist and flavorful. 

And as to the question of will this stuff keep.  It should, it's vinegar based and the PH should be low enough to retard the growth of bacteria.  Just refrigerate it to be on the safe side if it's not all used (yes, I do this and plan on having some extra sauce to keep on had with the refrigerated leftover pork).

Simple and great recipe!!!!!

 

[david orona]

I'm reading "Tony Chachere's Cajun Seasoning", I can only find "Creole". Is that the stuff? Thanks.

 

[bauchjw]

I'm reading "Tony Chachere's Cajun Seasoning", I can only find "Creole". Is that the stuff? Thanks.

They are two different kinds, For what you are asking I think Tony's creole has yellow label and Cajun green. I've used them both in this sauce and unless you have a very refined palate the result is the same or at least tasty. However, this can be a more loaded question Acadians/Cajuns/Coonass's may talk for hours on. If you find foamheart ask him the difference. Until then, you can use the creole seasoning in thr finishing sauce without worries! Good luck!

 

[chad e]

Creole food is described as "city" folk. Settlers or those born and raised with available trade routes offering them exotic spices. Typically tomato based and such, influenced by many different cultures settled in the region. A remoulade sauce, for example, which consists of nearly a dozen ingredients, would not typically be found in Cajun kitchens.
Cajun describes French Canadians who displaced to the less populated regions of Louisiana and used local resources to create their food. Typically oil based cuisine instead of butter. Onion, celery and bell peppers are considered staples in Cajun cuisine.
To confuse you even farther, some dishes do intermingle. Meaning Cajuns do use tomatoes and Creoles do use oil.
When these terms were 1st coined, there wasn't 6 grocery stores in a 5 Mile radius of home.

 

[foamheart]

They are two different kinds, For what you are asking I think Tony's creole has yellow label and Cajun green. I've used them both in this sauce and unless you have a very refined palate the result is the same or at least tasty. However, this can be a more loaded question Acadians/Cajuns/Coonass's may talk for hours on. If you find @Foamheartask him the difference. Until then, you can use the creole seasoning in thr finishing sauce without worries! Good luck!

This could help explain it all.

https://www.tonychachere.com/Seasonings

I always used the "Original" until about 3 years ago when I found the Tony's "More", which I now prefer. I will warn you that like nearly all packaged spice blends it is heavy salt so just adjust for it.

As to the difference between Creole and Coonazz...... well Cajun is more about the original Acadian settlers that were thrown out of Nova Scotia for being rebellious. They believed that their land was theirs and they could do as they wished with it. It was a land deal so the rich could take and sell cleared and prepared farmlands. Cajun is brown gravies for the most part built on a roux base.

Creole IMHO is the Spanish/black influience. Normally a tomato  sauce and lots of okra. These can though be built around a roux or not. But thats all online in some geographic cooking history section.What do they call them now, Dietary anthropoligists? (You can reconize what I was trying to spell, so I communicated well.

I much prefer the "More" if you can not find it locally there is always Amazon.

 

[brucelowe]

I do plan on trying your finishing sauce on my next butt.
My next product I'll be trying to smoke will be a brisket is their a rub you would recommend for briskets? So far I always use this applewood rub I purchase at Sam's club, which I really enjoyed on for pork butt.

 

[foamheart]

I do plan on trying your finishing sauce on my next butt.
My next product I'll be trying to smoke will be a brisket is their a rub you would recommend for briskets? So far I always use this applewood rub I purchase at Sam's club, which I really enjoyed on for pork butt.

Since no one else has touched base.......... personally with beef, its only salt and heavy black pepper. Cracked black vice ground if you can and I use course kosher salt. Its about 2 to one at my house 2 pepper, 1 salt. I like to taste the beef. I have experimented with injecting and did surprizing find I like it, just beef broth. My Pop he always marinated brisket, he used Claudes Marinate of which I still use sometimes and enjoy.

But as to a rub, its the basics, salt and pepper.

But as with all things, that's just my humble opinion.

 

[bauchjw]

I do plan on trying your finishing sauce on my next butt.
My next product I'll be trying to smoke will be a brisket is their a rub you would recommend for briskets? So far I always use this applewood rub I purchase at Sam's club, which I really enjoyed on for pork butt.

Since no one else has touched base.......... personally with beef, its only salt and heavy black pepper. Cracked black vice ground if you can and I use course kosher salt. Its about 2 to one at my house 2 pepper, 1 salt. I like to taste the beef. I have experimented with injecting and did surprizing find I like it, just beef broth. My Pop he always marinated brisket, he used Claudes Marinate of which I still use sometimes and enjoy.

But as to a rub, its the basics, salt and pepper.

But as with all things, that's just my humble opinion.

Foam is only wrong when he casts stones from his glass crows nest at other military services! You can't beat 2 part cracked pepper to one kosher salt! . . . Unless you throw in another part granulated onion, and one other part granulated garlic, what is known as SPOG!

 

[tommyl8586]

Is it normal that the sauce alone is not a very pleasant smell? I'm kind of afraid to put this on my pork unless it's normal to not smell so pleasant.

 

[hamrhead1971]

Is it normal that the sauce alone is not a very pleasant smell? I'm kind of afraid to put this on my pork unless it's normal to not smell so pleasant.

That's the vinegar you smell. Once you taste it you will forget about that.

Smoke it up
William

 

[tommyl8586]

Thanks! I will put it on.