Sauce For Pulled Pork

fergi

I'm getting ready to try my hand at pulled pork and would appreciate some suggestions for a sauce. I'm not a fan of the sweet bottled varieties found on the store shelves.

tgkleman

Look for a recipe on Eastern North Carolina sauce.  Vinegar based.  Goes well with pulled pork.

The Cen-Tex Smoker

i have been using the dead guy sauce posted by CarolinaQ a while back. It's really good. I do add a little butter but that's just cuz i can 

onthegreen

Sorry, i just use my favorite store bought bbq sauce. Usually I don't put on much sauce anyway because I don't want to hide the flavor of the pork. I'm sure you have but If you haven't already considered it yet try making a simple coleslaw to go on the sandwich it gives it an awesome crunch and flavor and and last time I lightly toasted my buns, light coating of mayo, and oddly enough added pickles, it was out of this world good. With brisket prices so high pork butt/shoulder is the new brisket.

Mickey

This is a bottle but I use the hell out of it. 

Carolina Q

The Cen-Tex Smoker said:

i have been using the dead guy sauce posted by CarolinaQ a while back. It's really good. I do add a little butter but that's just cuz i can 

Here... http://food52.com/recipes/6400-dead-guy-sauce
Recipe created by TRex, the steak guy. 

Couple more...

Traditional Eastern NC vinegar sauce (from my mid-80s Weber cookbook that came with my kettle). 

1 1/2 cups each, white vinegar and cider vinegar
1 1/2 Tablespoons each, sugar, red pepper flakes, bottled hot sauce, cayenne

s&p to taste

Can reduce or eliminate cayenne if desired. 


Found this this one from Emeril. The one listed as Barbecue Sauce, not the mop. Love this stuff, even if it does have ketchup. And no cooking. 

http://www.foodnetwork.com/recipes/emeril-lagasse/barbecued-pulled-pork-sandwiches-with-homemade-bbq-sauce-cole-slaw-and-fried-pickles-recipe.html

fergi

Thanks all of you for your comments. Have already made a trip to HEB for one of the sauces and will try the recipes you have suggested! 

Skiddymarker

We use a 50/50 mix of Sweet Baby Ray's and apple butter sauce for a sweet sauce (sometimes with a touch of root beer), the usual smoke wood for PP at my house is apple, so seemed like a natural. 
This tread has a bunch of vinegar tangy sauces which we also do for sammies.
http://eggheadforum.com/discussion/comment/1317292#Comment_1317292

MadcapMagician

Dead guy sauce

Makes about 2 cups once reduced

• 3 cups apple cider vinegar
• 2/3cup brown sugar
• 2/3cup ketchup
• 1teaspoon tobasco
• 1teaspoon salt
• 1teaspoon onion powder
• 1teaspoon coarsely ground black pepper
• 1teaspoon Worcestershire sauce

1. Combine all ingredients in a saucepan and simmer for about half hour, whisking periodically, until the sauce just begins to thicken. Serve immediately, or reserve in the refrigerator and reheat.
2. 
   

proline19

Where did you find Franklins BBQ sauce????

The Cen-Tex Smoker

proline19 said:

Where did you find Franklins BBQ sauce????

They sell it at HEB grocery stores in Austin

Where are you located?

Durangler

I posted one that is still in the process of being reviewed.....  

theyolksonyou

Durangler said:

I posted one that is still in the process of being reviewed.....  

If it saved as a draft repost and it will go

fergi

proline19 said:

Where did you find Franklins BBQ sauce????

HEB here in the Fort Worth area.

Durangler

Thanks @Yolk ... No draft saved.
Had a link to NecessaryIndulgents blog for her Root Beer Chili Sauce sauce. No go, I guess.
Just google her and search N Carolina pork butt. Sauce recipe is 1/2 way down that page.

buzd504

Carolina Q said:

Traditional Eastern NC vinegar sauce (from my mid-80s Weber cookbook that came with my kettle). 

1 1/2 cups each, white vinegar and cider vinegar
1 1/2 Tablespoons each, sugar, red pepper flakes, bottled hot sauce, cayenne

s&p to taste

This is my favorite ^.

Also google Adam Perry Lang's BBQ sauce.  It's a bit of a task to make, but it's very good.

Judy Mayberry

My go-to sauce is one I learned from Pork Butt Mike, who doesn't seem to be around any more.

Combine Kraft BBQ Sauce and Wishbone Italian Dressing 1:1 and put in a squeeze bottle. I love it!

Mickey

proline19 said:

Where did you find Franklins BBQ sauce????

HEBs all over Texas

Mickey

Fergi please run down to Salado for the Salado EggFest on the 14th. Just about 150 miles south on I-35 between Waco and Austin. Meet a bunch of the people from here. 

SGH

Mickey said:

This is a bottle but I use the hell out of it. 

I received a bottle of the above from my Elfster. It's actually pretty darn good I thought. 

Ladeback69

At my last pork cooking class I was turned on to 1 part sweet Blues Hog and 1 part vinegar Blues Hog mixed together.   Good stuff. 

fergi

Mickey said:

Fergi please run down to Salado for the Salado EggFest on the 14th. Just about 150 miles south on I-35 between Waco and Austin. Meet a bunch of the people from here. 

I'll keep that in mind, Thanks for the invitation! Where in Salado?

Mickey

@fergi its at the park. Take a look at this and call me any questions. 
Mickey 254.630.8399
SALADO EGGFEST BLOG 

http://saladoeggheadgathering.blogspot.com

tarheelmatt

If you want a little ketchup in your sauce, you can do a Lexington style BBQ sauce.  Some of these ingredients are not indigenous to the real deal, it is really what I like.  Also, I am not the best at exact measurements, so please use as a guide and taste to see what you like.  

2 cups cider vinegar 

2 cups ketchup 

2 cups of water (If thicker back to 1/2 part (1 cup or less))

*1/2 cup sugar 

*1/4 - 1/2 cup brown sugar

*1 tablespoon iodized salt

*1 teaspoon pepper 

*1 teaspoon red pepper flakes

*1 tablespoon butter

* Couple dashes Worcestershire 

* I add a little dried mustard 

Juice of a lemon

* - To taste  

Place all ingredients in a sauce pan.  I bring up to a boil, then let simmer for a while (around 30mins or longer).  

CtTOPGUN

tarheelmatt said:

If you want a little ketchup in your sauce, you can do a Lexington style BBQ sauce.  Some of these ingredients are not indigenous to the real deal, it is really what I like.  Also, I am not the best at exact measurements, so please use as a guide and taste to see what you like.  

2 cups cider vinegar 

2 cups ketchup 

2 cups of water (If thicker back to 1/2 part (1 cup or less))

*1/2 cup sugar 

*1/4 - 1/2 cup brown sugar

*1 tablespoon iodized salt

*1 teaspoon pepper 

*1 teaspoon red pepper flakes

*1 tablespoon butter

* Couple dashes Worcestershire 

* I add a little dried mustard 

Juice of a lemon

* - To taste  

Place all ingredients in a sauce pan.  I bring up to a boil, then let simmer for a while (around 30mins or longer).  

 I like this. Vinegar base cuts the fat of the pork nicely. This is perfect for making a dressing for slaw as well. I add a couple cut up onions and some of my favorite hot sauce to this basic combo to taste. Definately Lexington area inspired.(actually Lake Norman/Mooresvile)

  Jim