How do you sauce your pulled pork?

GATraveller

XLAggieEgger

I always just put the pork in a foil pan and start pulling away. This way, the meat can sit in its own juices. Probably not the best for heart health though

Mikea5232

XLAggieEgger said:

I always just put the pork in a foil pan and start pulling away. This way, the meat can sit in its own juices. Probably not the best for heart health though

Heart health?  I have pork running through my veins! Lol

hoosier_egger

I've tried many sauces for pulled pork and my absolute favorite that I buy 1/2 gallons at a time is Blues Hog Tennessee Red. For reals 

Tony_T

I use:
                            

onedbguru

while I might eat NC-style sauces, they are NOT my favorite. I really like just PP with my homemade rub and will add creamy coleslaw on a bun.  I may add some sauce like Jack Stack or even a SweetBabyRays-type, but generally not. 

Carolina Q

That Scott's sauce is similar to the recipe I posted above (or at least it looks the same and tastes similar), except Scott's has a ton of salt. Mine has none.


Here's another recipe I often use. Surprisingly, from Emeril Lagasse. I use a little less brown sugar and molasses, but you can tinker. Thicker than Lexington dip (I think). Looks like this (Emeril's pic, not mine)...


http://emerils.com/125458/quick-and-easy-barbecue-sauce

ToTheMax

Alrighty, I made PP.

Took the smaller one off, wrapped it, let it rest an hour and then pulled it (couldn't resist eating the bark)


This one is still going (it was much bigger)


I made @Carolina Q sauce, or at least I tried

I also bought Stubbs (though I do want to try Blue's Hog Tenesse, might need to pick one up next time I visit the Dizzy Pig Store)


And I tried them side by side




I heated Stubbs up in a DO with some PP, maybe 10mins tops, just to get it hot.

Ranking in order of favorite to least favorite:
1. Warm Stubbs
2. Room temperature Carolina Q's vinegar based sauce
3. Room temperature Stubbs.

My wife just ate it with no sauce, she liked it that way.


Thanks everyone for the advice. I think I have some more experimenting to do, but overall the warm Stubbs came close to what I was going after.

Carolina Q

Try the Emeril one I just posted. Just takes a few minutes, no heating, just mix it up.

And pulled pork doesn't have to rest.

ToTheMax

Haha, newb mistake. 

I'll try it, thanks.

Carolina Q

Some guys always let it rest. Some never do (unless it finishes early). I never could tell the difference. I've been known to eat it right off the grid. (It was late, I was hungry and the other end wasn't quite done.)

Focker

ToTheMax said:

Alrighty, I made PP.

Took the smaller one off, wrapped it, let it rest an hour and then pulled it (couldn't resist eating the bark)


This one is still going (it was much bigger)


I made @Carolina Q sauce, or at least I tried

I also bought Stubbs (though I do want to try Blue's Hog Tenesse, might need to pick one up next time I visit the Dizzy Pig Store)


And I tried them side by side




I heated Stubbs up in a DO with some PP, maybe 10mins tops, just to get it hot.

Ranking in order of favorite to least favorite:
1. Warm Stubbs
2. Room temperature Carolina Q's vinegar based sauce
3. Room temperature Stubbs.

My wife just ate it with no sauce, she liked it that way.


Thanks everyone for the advice. I think I have some more experimenting to do, but overall the warm Stubbs came close to what I was going after.

Stubbs is good stuff, our favorite commercial sauce.  A bottle goes in the camping mess kit.  Great balance/flavor, consistency, works well with hog, yardbird, and cow.  And even better when it's $2.99 per bottle on sale.