Pulled Pork Sandwich - Serve w/ Sauce???

Discussion in 'Pork' started by pianov, Feb 4, 2016.

  1. I've smoked a gazillion pork butts over the years, but I have always eaten it as just plain pork - never added sauce and not really ever eaten it as a sandwich.  

    I will be smoking three or four butts this weekend to serve to a large group. I wish to serve the pork as sandwiches. Never having done this, I really don't know if some sort of sauce is usually added to the pork - I think it is.

    I've read up on a whole bunch of recipes, but it seems they all assume I know exactly what sort of sauce to use and how to serve it. They are wrong!

    Please - some suggestions on what to do with the pork after it has been smoked and pulled apart!!!   [​IMG]

    Thanks so much!

    Terry on Tampa Bay
  2. westby

    westby Smoking Fanatic

    I de-fat the pan juices collected from the butts and mix a bit of my rub and a little apple cider vinegar in with the juices.  I then mix this mixture in with the pulled pork.  I never add barbeque sauce to the pork.  If someone wants it, they can add their own to their liking on the sandwich.

    The perfect pulled pork sandwich in my opinion is a plain cheap white bun with a heavy helping of the pork mentioned above, a very light squirt of Old West BBQ sauce and a pile of homemade slaw on top.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What westby said, just be sure to add some vinegar to the finishing sauce as he said. I think simple is best with PP.

    I like mine with a little BBQ sauce & slaw.

  4. whistech

    whistech Smoking Fanatic SMF Premier Member

  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I add one of these Finishing Sauces to my Pulled Pork for flavor. I top the sandwich with Coleslaw and a bit of my BBQ Sauce...JJ

    Foiling Juice / Sweet Pulled Pork Finishing Sauce

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional: 2T Apple Cider Vinegar (recommended). Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, skip the Butter.

    If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

    If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

    When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

    I was AMAZED...No additional sauce needed. ENJOY...JJ

    Tangy Pulled Pork Finishing Sauce

    This is more of an Eastern North Carolina style Finishing Sauce...

    2 C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

    For a Lexington Style Dip  add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

    KC Bubba Q Juice

    2C Ketchup

    1/2C Brown Mustard (Gulden's)

    1/4C Apple Cider Vinegar

    1/2C Molasses

    2C Dark Brn Sugar

    1T Tomato Paste

    1T Your Rub

    1-2tsp Liquid Smoke

    1tsp Worcestershire Sauce

    Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

    Use or pour into a sterile jar and refrigerate for up to 4 weeks.

    Makes 3 1/2 Cups.
  6. Wow! Great information. I'm going to try one of JJ's finishing sauces. I think I'm good to go with these ideas. Thanks so much to all!

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