There are many recipes on the forum for “pulled pork”. The pulled pork that is so popular now is more of the “fusion foods” style of cooking that is also becoming more popular. Just the other day while watching a cooking show I saw “Korean style Mexican Tacos”.
North Carolina (and that area of the U.S.) is pretty much where the pulled pork tradition started. Carolina style (not shredded pork with a bottle of sweet BBQ sauce poured over it) is what I think of when pulled pork is mentioned. Even in that area there are differences in the “finishing sauce”, some recipes call for some mustard powder to be added for a more “tangy” flavour. Some recipes call for Worcester Sauce to be added. Some recipes call for less sugar Some recipes omit paprika as it is probably added to the rub, but all recipes I have seen for that area call for a vinegar based sauce, not the sweet BBQ sauce that has become so popular.
This is not my recipe but a combination recipe for eastern and western North Carolina “Finishing Sauce”. I thought you folks might want to give it a try to get a taste for the more “traditional” pulled pork.
I would make this 24 hrs. in advance to allow the flavour to develop.
Have fun with it. Keep Smokin!
Danny
Carolina style BBQ (“finishing sauce”)
Ingredients:
2cups (480ml.) cider vinegar (white would also work)
3 Tbls. (45ml.) ketchup
2 Tbls. (28g.) paprika
2 Tbls. (28g.) brown sugar
4 tsp. (20g.) kosher salt
1 Tbls. (15ml.) hot sauce (like Tabasco or Cholula)
1 tsp. -2 tsp. (5-10g.) ground black pepper
Cayenne pepper or crushed red chillies to taste
Directions:
Combine all ingredients in a nonreactive mixing bowl, mixing until sugar and salt are dissolved. Taste for seasoning. Transfer to a clean, sterile jar with a tight fitting lid and refrigerate. Shake well and warm before adding to pulled pork. Will keep in the refrigerator for several months.
North Carolina (and that area of the U.S.) is pretty much where the pulled pork tradition started. Carolina style (not shredded pork with a bottle of sweet BBQ sauce poured over it) is what I think of when pulled pork is mentioned. Even in that area there are differences in the “finishing sauce”, some recipes call for some mustard powder to be added for a more “tangy” flavour. Some recipes call for Worcester Sauce to be added. Some recipes call for less sugar Some recipes omit paprika as it is probably added to the rub, but all recipes I have seen for that area call for a vinegar based sauce, not the sweet BBQ sauce that has become so popular.
This is not my recipe but a combination recipe for eastern and western North Carolina “Finishing Sauce”. I thought you folks might want to give it a try to get a taste for the more “traditional” pulled pork.
I would make this 24 hrs. in advance to allow the flavour to develop.
Have fun with it. Keep Smokin!
Danny
Carolina style BBQ (“finishing sauce”)
Ingredients:
2cups (480ml.) cider vinegar (white would also work)
3 Tbls. (45ml.) ketchup
2 Tbls. (28g.) paprika
2 Tbls. (28g.) brown sugar
4 tsp. (20g.) kosher salt
1 Tbls. (15ml.) hot sauce (like Tabasco or Cholula)
1 tsp. -2 tsp. (5-10g.) ground black pepper
Cayenne pepper or crushed red chillies to taste
Directions:
Combine all ingredients in a nonreactive mixing bowl, mixing until sugar and salt are dissolved. Taste for seasoning. Transfer to a clean, sterile jar with a tight fitting lid and refrigerate. Shake well and warm before adding to pulled pork. Will keep in the refrigerator for several months.
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