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Pulled Pork Sause Help

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Louisiana Redneck
Louisiana Redneck Posts: 198
edited November -1 in EggHead Forum
Good afternoon Eggers,
I cooked a 9 1/3 pound boston butt for pulled pork. Used BBQ guru set at 225 dome. Meat temp set at 190. Put on at 6pm on Friday. Pulled off grill at 1:30pm Saturday. Did not have to check, not one time during the night. It was perfect, except for the sauce. I used a homemade receipe from a mustard base vinegar sauce. It just was not great, too vinegary. Too much bite. I need a receipe for a good honey based sweet sauce with a lot of body for Pulled pork. If you have a tried and true receipe, please share it with a fellow egger.[p]
Thanks,
Louisiana Redneck[p]
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  • Steve-B
    Steve-B Posts: 339
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    Louisiana Redneck,
    I have noticed that when I do a mustard vinegar sauce its always much better after sitting in the fridge for at least a day. The first time I made it I though I had a "bad" recipe, until the next day. It now has become one of our favorites if we make it ahead of time. [p]Steve-B
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