I've fully embraced the use of a finishing sauce with my pulled pork. SoFlaQuer's finishing sauce is great. Other then people who don't like the vinegar tang it's just what I want for good ole pulled pork.
But I also like to use pulled pork for tacos, and fried rice. Has any one here ever experimented with a finishing sauce that would be good for that? I was thinking that you'd need to forego the vinegar. For a taco one, apple juice might be viable, but then you couldn't leave it in the fridge in a bottle as a condiment.
So that leaves me with warm water, and chiles, garlic, etc. Maybe soy sauce for an asian style finishing sauce? Low sodium to not have to much salt in the mix?
But I also like to use pulled pork for tacos, and fried rice. Has any one here ever experimented with a finishing sauce that would be good for that? I was thinking that you'd need to forego the vinegar. For a taco one, apple juice might be viable, but then you couldn't leave it in the fridge in a bottle as a condiment.
So that leaves me with warm water, and chiles, garlic, etc. Maybe soy sauce for an asian style finishing sauce? Low sodium to not have to much salt in the mix?