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Sauce for a butt

Hi everyone ! I'm wondering what BBQ sauce do you use with pulled pork ? I'm cooking for my family on sunday for my daughter's first birthday and i'd love to impress my guests with a nice homemade sauce !
Roberval, Qc, Canada


  • jaydub58
    jaydub58 Posts: 2,167
    Do some searching here for a Carolina style vinegar sauce.
    Super on pulled pork. 
    John in the Willamette Valley of Oregon
  • Battleborn
    Battleborn Posts: 3,359
    This is this one I make. It's pretty tangy, but we like it. 

    Las Vegas, NV

  • logchief
    logchief Posts: 1,415
    Check out amazingribs.com, I love their rub recipe (Memphis Dust) and I'm sure they have some great BBQ sauces for pulled pork.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
  • Mithrandir
    Mithrandir Posts: 36
    Thank you for the suggestions!!
    Roberval, Qc, Canada
  • tarheelmatt
    tarheelmatt Posts: 9,867
    I'm not sure when I gave him this, but he may have it written down, more so than out of my head.  @JohnnyTarheel thanks me all the time for the sauce recipe I gave him (but I cannot remember what I said or gave him).  

    This is the base.  Get this in your pot, bring it to a simmer, and taste it.  Add what you want to suit you.  

    2 cups cider vinegar 

    2 cups ketchup (I like Hunts)

    1-2 cups of water 

    1 cup sugar (I like brown)

    1 tablespoon salt

    1 teaspoon pepper

    1 teaspoon red pepper flakes

    1 teaspoon ground red pepper (you can add Cayenne too)

    1 teaspoon dry mustard

    1 - 2 tablespoons real butter

    Dashes of Worcestershire

    Juice of a lemon 

    A couple things I've added before are: molasses, more brown sugar, some hot sauce (Texas Pete), garlic powder, onion powder.  

    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    My Photography Site
  • fishlessman
    fishlessman Posts: 32,754
    if im feeding a crowd i like to do two sauces, the vinegar sauce is served room temp, the other is served warm. i add some of the vinegar sauce when pulling sometimes then the other goes on top. these are from elderwards directions for pulled pork. it will give everyone an understanding of these two different styles

    The Traditional North Carolina Sauce (A) I grew up with.
    This would be from my mothers side of the family who are a bunch of flatlanders near the coast.  We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good.  She hated the mountains.  We all loved her folks.

    • 1 C white vinegar
    • 1 C cider vinegar
    • 1 Tbs. sugar (Hawaii style when you can)
    • 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
    • 1 Tbs. Tabasco sauce
    • 1 tsp. kosher salt
    • 1 tsp. cracked black pepper
    Makes 2 Cups

    Place in a bottle with small neck that will allow you to shake it out a little at a time.

    Western North Carolina (Piedmont) style sauce (B)

    • 1 C ketchup (Hot type)
    • 1 C water (bottled plain if you have fluorinated/treated) yuck:~(
    • ¼ C apple cider vinegar
    • 1 onion chopped fine
    • 3 cloves crushed garlic or 1 clove elephant garlic from Gilroy, CA
    • 2 Tbs. brown sugar
    • 2 Tbs. molasses (How can y'all have Mo lasses if you ain't had lasses da furst time?)
    • 2 Tbs. dry mustard (Coleman's English double fine is good)
    • 1 tsp.. cayenne or one fresh cut into ringlets seeds and all.
    Simmer for twenty minutes over low heat.

    fukahwee maine

    you can lead a fish to water but you can not make him drink it