FINISHING SAUCE (for Pulled Pork)

[matchew]

sorry for the late reply but I'm just now seeing this.

I would pull now, vacuum seal and then reheat in the vacuum sealed pouch in a pot of hot/ boiling water. works like a charm for me every time. You can sauce at anytime you want.

good luck!

 

[jackie s]

Jeff,

I hope you do share your rub recipes....as a beginner I could use a lot of help.  :)

Jackie

 

[joe black]

Jackie, welcome from SC. It's good to have you here on this great site. The recipes for Jeffs rub and sauce are available for purchase on this site. They are very user friendly and can be tweaked to suit your personal taste. The price of the recipes is very reasonable and goes to the support and maintance of the site. Worth every penny.

 

[yooper in wi]

Today I'm in the middle of taking my OKJ RF on it's maiden voyage by smoking a butt. You can bet I'll be topping it off with some of SoFlaQuer's finishing sauce!

 

[rocket]

Hi folks,
I'm new here but have over 50 years in the BBQ / Smoking fun. Started helping my Grandpa salt & smoke hams & shoulders & my other grandpa so fish.
I have for decades kept "pepper water" in my fridge. Basically mostly black pepper, small amount of cayenne steeped in filtered "sweet water", malt vinegar, white vinegar, apple cider vinegar. Have at times used other dried peppers, Tabasco & Anaheim Chili's are nice too. Even have made up special batchesvwith Chesapeake Bay Seasoning. The amounts of these of course one secret. That's for you to play with. I go heavy on black pepper & malt vinegar a quart per gallon each. Then almost all the rest good filtered sweet water.
All other parts are added in ounces.
I use the filtered liquid off this as a base for finishing, injecting & dipping sauces. I just add water & malt vinegar back as I take it off for many gallons of this base.
Thanks
Matthew

 

[smooch]

Is there anything I can substitute for the Tony Chachere's Cajun Seasoning? Can't find any around here and I have a butt in the smoker as we speak.

 

[darwin101]

 
Is there anything I can substitute for the Tony Chachere's Cajun Seasoning? Can't find any around here and I have a butt in the smoker as we speak.

Tony Chachere's Cajun Seasoning is mostly salt and a small amount of peppers and garlic. The recipe is in one of his old books and I think I have donated it to Goodwill. There are several posts that look similar, but I have not tried them.

http://www.recipesource.com/side-dishes/spices/00/rec0095.html

http://www.food.com/recipe/tony-chacheres-famous-creole-seasoning-118154#activity-feed

 

[richorn]

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".

Jeff

This sounds interesting! I'll try it on my next Butt!

 

[Butt Rubbin' Meat Puller]

Could I still use a vinegar based sauce after this or would that be too much? I really like using the one in this video but I don't want it to be overpowering.

 

[Hawging It]

Anything with Tony Chachere's has got to be good!

 

[banderson7474]

Anything with Tony Chachere's has got to be good!

I made this sauce over the weekend and love it. Strange thing is since I bought Tony's seasoning, I used it on some salmon that I was also smoking. I really did not care for it on salmon. Surprised the heck outta me.

 

[matchew]

Could I still use a vinegar based sauce after this or would that be too much? I really like using the one in this video but I don't want it to be overpowering.

I would think this sauce would be all you need. The recipe resembles a Caroline sauce/ finishing sauce. It looks so good I might make some this weekend. Thanks for posting the video.

 

[tink3872]

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".

Jeff

 

[tink3872]

My GOD this sauce is awesome on pulled pork. just done some up last week. Everybody loved it.

 

[Texan4ut]

I actually inject my pork butt with apple cider and let it sit in the fridge overnight. I use a homemade rub on the outside and smoke away.

 

[tink3872]

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, b

 

[tink3872]

Tried this sauce and boy does it live up to what it says it does to enhance the flavor of the pulled pork. I give it 5 outa 5 stars.

 

[MattWTx]

I know this is an old Post but this finishing sauce recipe is fantastic and makes a huge difference! First used it a couple of years ago and getting ready to use it on a pork shoulder in a couple of hours!

 

[TH-n-PA]

Read all 25 pages….
I don’t have a butt on the smoker but I whipped some up just to try it on some Country Style Pork Ribs.

I can see this being a very good addition to my PP game.