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Pulled Pork

carzcarz Posts: 8
edited 6:45PM in EggHead Forum
We are inviting my son's future in-laws for dinner. I would like to make pulled pork. This will be a first for me. I bought an 8 pound pork shoulder. Can someone give me a barbeque sauce recipe that will have a little tang but not blow the top of our heads off? Should it be marinated first?
All help will be welcome.
Thanks,
Bob Olsen

Comments

  • CrimsongatorCrimsongator Posts: 5,791
    Can I ask you this, with all of the good commercial sauces available are you wanting to make a sauce just to impress him?

    Blue's Hog Red would be an excellent choice.
  • AZRPAZRP Posts: 10,116
    This is a western North Carolina sauce I use for pulled pork. -RP

    1 qt cider vinegar
    6 oz yellow mustard
    ¼ lb butter
    ¾ T salt
    ½ T black pepper
    ½ T cayenne
    Juice of ½ lemon
    ½ t sugar
    32 oz catsup

    Cook at a simmer for 10 minutes.
  • chrisnjennchrisnjenn Posts: 534
    I had some Blues Hog Red on some pulled pork 2 weeks ago and it one of the best sauces I have ever had. It was really good and perfect for pulled pork.
  • The Naked WhizThe Naked Whiz Posts: 7,780
    If you visit the recipe page on my website, look under pork, and you will find Elder Ward's technique. It's a good starter. Good luck!
    The Naked Whiz
  • And while you're at it, why even cook the pork shoulder yourself? Just go to KFC and buy a bucket of chicken. Really?

    Good for you for making things fresh from scratch. Using prebottled is for the time limited and lazy. Two categories I fall into fairly often but I still manage to make my own on occassion. BBQ is easy.
  • CrimsongatorCrimsongator Posts: 5,791
    Mixing it with BH regular 50/50 is a nice flavor also.
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