Do you finish your pulled pork with sauce?

TheToast

What do you add to your pork, after pulling it? I like North Carolina Finishing Sauce (made from a recipe) - adds a vinegary taste that enhances the umami flavour without masking the pork's natural taste. I'm not a fan of adding a lot of extra, strong flavours. But I had some pork that was mixed through with a beef jus and it was very good.

Also recently had brisket on buns that were buttered with bone marrow butter. Need to make some of that! 

berndcrisp

I serve pulled pork with 3 different sauces on the side so eaters are not limited to one taste they may not enjoy.

Plutonium

I generally don't finish with sauced once pulled, but will offer it as a topping.

I have finished with a vinegar and mustard sauce, which was really good, but typically don't.

xfire_ATX

Franklins Vinegar BBQ Sauce

reinhart36

My thing is this:

1/4 cup red wine vinegar
1/4 cup drippings
2 Tbsp white sugar
Tsp Salt


Mix that all up together to dissolve into liquid, then toss the pulled pork in that at the end in a big bowl.  Offer BBQ sauce on the side.

northGAcock

Nope. 

blasting

+1 nope

U_tarded

Yes, but sparingly.  Helps with drying out during service.  I use something similar to shack attack sauce.  Google it 

johnnyp

I also pull naked and offer sauces for individuals to apply as they see fit.

Hans61

No

WeberWho

Not typically. I usually end up vacuum sealing a portion of it. Sauce might limit what I do with it the next go around

GATraveller

No Sir. I set out several sauces from different regions gathered in the exchange so guests can add what suits their taste. 

Mickey

Sauce on the side:Franklins Vinegar BBQ Sauce..
The only thing I do is add a little more rub while pulling / nothing other. Just did a small one last weekend.

DoubleEgger

If you're saucing before serving, you're covering up something. 

JethroVA

Sauce on the side. Not in the pork.

bucky925

Born and breed on NC BBQ so yes, vinegar sause for the finish!

lousubcap

Another no vote. 

Judy Mayberry

I learned this from Pork Butt Mike (years ago)...moisten with sauce made of half Kraft BBQ Sauce and half Wishbone Italian Dressing. It still works for me.

bgebrent

Another no vote.

SamIAm2

Depends on who will be eating the finished pulled pork. For potluck meals I will sauce one pan with a vinegar base for the Alabama and NC transplants and another pan naked but with sauce on the side for others. At home I will add sauce depending on what we will do with the leftovers. When I add sauce, I do it sparingly to enhance and not overpower the pork taste.

JohnnyTarheel

Wow... all you folks outside NC are missing out... I do add this sauce to my warm pulled pork.. it is outstanding... and no I am not covering up anything just making it better....

Thatgrimguy

I collect drippings and dump that back over my pork and serve with a damn near buffet of sauces typically. I love all kinds of sauce, I love no sauce. Hell I just love BBQ.

Carolina Q

Judy Mayberry said:I learned this from Pork Butt Mike (years ago)...moisten with sauce made of half Kraft BBQ Sauce and half Wishbone Italian Dressing. It still works for me.

Oh my... @Judy Mayberry, never listen to PBM about Q. You know he's from Jersey, right? Or maybe it's NY, I forget. Either way - both hotbeds of barbecue. hahaha

Eastern vinegar when pulled, almost always. Pretty much what @JohnnyTarheel posted, but without Tony Chachere's. Real simple stuff. More available at the table. Maybe a couple of other homemade sauces at the table too. Still mostly vinegar, but thicker, sweeter. 

Usually, I make my sauces from scratch, but if I'm feeling really lazy, I'll mix up half and half (more or less) ACV and Texas Pete. That's basically what they use at the Skylight Inn and if it's good enough for them...

Brason

Carolina Q said:

Judy Mayberry said:I learned this from Pork Butt Mike (years ago)...moisten with sauce made of half Kraft BBQ Sauce and half Wishbone Italian Dressing. It still works for me.

Oh my... @Judy Mayberry, never listen to PBM about Q. You know he's from Jersey, right? Or maybe it's NY, I forget. Either way - both hotbeds of barbecue. hahaha

Eastern vinegar when pulled, almost always. Pretty much what @JohnnyTarheel posted, but without Tony Chachere's. Real simple stuff. More available at the table. Maybe a couple of other homemade sauces at the table too. Still mostly vinegar, but thicker, sweeter. 

Usually, I make my sauces from scratch, but if I'm feeling really lazy, I'll mix up half and half (more or less) ACV and Texas Pete. That's basically what they use at the Skylight Inn and if it's good enough for them...

Hello Q. What is ACV?

Thatgrimguy

Brason said:

Carolina Q said:

Judy Mayberry said:I learned this from Pork Butt Mike (years ago)...moisten with sauce made of half Kraft BBQ Sauce and half Wishbone Italian Dressing. It still works for me.

Oh my... @Judy Mayberry, never listen to PBM about Q. You know he's from Jersey, right? Or maybe it's NY, I forget. Either way - both hotbeds of barbecue. hahaha

Eastern vinegar when pulled, almost always. Pretty much what @JohnnyTarheel posted, but without Tony Chachere's. Real simple stuff. More available at the table. Maybe a couple of other homemade sauces at the table too. Still mostly vinegar, but thicker, sweeter. 

Usually, I make my sauces from scratch, but if I'm feeling really lazy, I'll mix up half and half (more or less) ACV and Texas Pete. That's basically what they use at the Skylight Inn and if it's good enough for them...

Hello Q. What is ACV?

Apple Cider Vinegar

Foghorn

xfire_ATX said:

Franklins Vinegar BBQ Sauce

This. Sparingly. Just enough for the meat to be really moist and the pork flavor to be accentuated. As recently described by @The Cen-Tex Smoker

Brason

Thatgrimguy said:

Brason said:

Carolina Q said:

Judy Mayberry said:I learned this from Pork Butt Mike (years ago)...moisten with sauce made of half Kraft BBQ Sauce and half Wishbone Italian Dressing. It still works for me.

Oh my... @Judy Mayberry, never listen to PBM about Q. You know he's from Jersey, right? Or maybe it's NY, I forget. Either way - both hotbeds of barbecue. hahaha

Eastern vinegar when pulled, almost always. Pretty much what @JohnnyTarheel posted, but without Tony Chachere's. Real simple stuff. More available at the table. Maybe a couple of other homemade sauces at the table too. Still mostly vinegar, but thicker, sweeter. 

Usually, I make my sauces from scratch, but if I'm feeling really lazy, I'll mix up half and half (more or less) ACV and Texas Pete. That's basically what they use at the Skylight Inn and if it's good enough for them...

Hello Q. What is ACV?

Apple Cider Vinegar

Thanks.

JRWhitee

If company insists I will put a couple bottles of sauce on the table but that's it.

TheToast

Thanks everyone. I'm checking out recipes for Franklin's sauce and Shack Attack sauce. Didn't think so many of you would be anti-sauce!

I'm not a massive fan of leaving loads of sauces on the table - gives the impression that the meat will definitely need sauce and people uncultured in good BBQ will over-sauce! I'm still mentally scarred from a situation many years ago when I watched someone cover a perfect steak in ketchup. So previously I've used Carolina vinegar sauce with extra on the table and some hot sauce as an option. I also quite like to assemble the pulled pork sandwiches myself, like it's come from a BBQ truck. Anyone else make the sandwiches up for guests vs leave them to assemble it themselves?

Carolina Q

For things that I think "should" be served a certain way, I prefer to either build it myself and serve or let them build their own, but just give them the components that are appropriate. How are they going to learn not to use ketchup if you keep giving them ketchup?

For pork barbecue, they get pork, slaw, Carolina vinegar sauce and a bun. If they want more sauce, they get more of the same at the table. Sometimes a second sauce, but it's similar and appropriate for the dish.

I can identify with your ketchup steak memory. My son puts some kind of sauce on whatever meat is served. Always. Ranch is a favorite, but whatever's handy will work. Drives me nuts!

lousubcap

I don't build any sandwiches for guests.  As a matter of fact, I strongly suggest they take a small serving of the pulled pork and eat it nekked to savor the meat goodness before creating a sandwich.  This approach works well and has definitely changed the sandwich profile of many consumers.  Of course, some piggy will turn out better than another but all are above the bar of the guests, unless a few smoking buddies are in the mix.  FWIW-