How do you sauce your pulled pork?

ToTheMax · March 2017

I know, it's an odd question.

I've done pulled pork with a pork butt a couple times on the BGE. And once I tried a half-pre-made pork shoulder/butt in a slow cooker.

The BGE pulled pork had a nice bark and nice smoke smell to it, but I'm not a huge fan of it without sauce. Once I added sauce to it, it was... ok. Nothing special.

When I took the half-pre-cooked pork thinga-ma-bob, added sauteed onions and sauce, and dropped everything in the slow cooker for 4 hours, it was much better than my BGE pulled pork with sauce mixed in later.

I think it's because the sauce had a chance to heat up and penetrate the meat.

How do I replicate that with a BGE butt? If I cook the butt completely, then pull it, then put sauce in it and heat it up again it seems that the meat might go dry, no? It also seems this approach will kill the bark?

Rte1985 · March 2017

I know people who like to do a mop sauce. Usually shred then add a vinegar/sugar/seasoning to add moisture and flavor. Then you could add a sauce of your choosing. If your wanting to sauce and heat I would get a Dutch oven shred the meat and sauce to your liking. If your adding a sauce or liquid to your bark your bound to loose some classic bark texture but still have the flavor. Me personally I love just straight shredded pork from my egg. I'll add some sauce on top of meat on a sandwich if I'm wanting some sauce but I never just sauce the meat in general. To each his/her own though. Good luck

fishlessman · March 2017

did you add the sauce cold or was the sauce heated up first. play with different sauces

Eggscuses · March 2017

I have a drip pan underneath, with water in it, after shredding I'll take some of the drippings and just mix with that. If someone wants sauce they can put it on after.

ToTheMax · March 2017

fishlessman said:

did you add the sauce cold or was the sauce heated up first. play with different sauces

It was room temperature mixed in after the pork was pulled. So it wasn't heated, but you give me a good idea, I might heat the sauce separately then add to the pulled pork. Thanks.

ToTheMax · March 2017

Eggscuses said:

I have a drip pan underneath, with water in it, after shredding I'll take some of the drippings and just mix with that. If someone wants sauce they can put it on after.

I'm the one who wants the sauce!

Carolina Q · March 2017

Consider moving further south. NOVA needs help with Q. jk

Secondly, I am not familiar with "half-pre-made pork shoulder/butt". What is it vs a butt? Never heard of adding onions either.

When I cook pulled pork, I season with a homemade rub (sugars, cumin, paprika, etc). Leaves a nice bark and adds flavor. Many of the NC Q joints use s&p only. Or just salt. No sauce until later. No basting or injections either. And no foil or paper wrap.

Once the meat is done, I pull and/or chop the meat At that point, I usually add some thin, eastern NC vinegar sauce (homemade) to the whole batch and mix thoroughly. That's it. When served (sometimes just plated, but usually on a cheap, soft bun with slaw), more sauce is available to add if desired. I also make a slightly thicker, sweeter sauce that I also serve if folks prefer that over the traditional eastern NC stuff. Nothing like that thick KC glop though.

This is pretty much what I do, sauce wise. You can omit the chopping if you prefer. Then a (smaller) bottle of that sauce at the table.

https://youtu.be/rj8M6KOkyw8

ToTheMax · March 2017

Carolina Q said:

Secondly, I am not familiar with "half-pre-made pork shoulder/butt". What is it vs a butt? Never heard of adding onions either.

When I cook pulled pork, I season with a homemade rub (sugars, cumin, paprika, etc). Leaves a nice bark and adds flavor. Many of the NC Q joints use s&p only. Or just salt. No sauce until later. No basting or injections either. And no foil or paper wrap.

Once the meat is done, I pull and/or chop the meat At that point, I usually add some thin, eastern NC vinegar sauce (homemade) to the whole batch and mix thoroughly. That's it. When served (sometimes just plated, but usually on a cheap, soft bun with slaw), more sauce is available to add if desired. I also make a slightly thicker, sweeter sauce that I also serve if folks prefer that over the traditional eastern NC stuff. Nothing like that thick KC glop though.

This is pretty much what I do, sauce wise. You can omit the chopping if you prefer. Then a (smaller) bottle of that sauce at the table.
https://youtu.be/rj8M6KOkyw8

Thanks for the detailed write up. I gotta get me a knife like that

As for the premade pork: something my wife found in the store. It's mostly cooked (pretty sure it wasn't fully cooked, but my memory could be wrong), vacuum sealed, and definitely not pulled. I said shoulder/butt, because I don't recall what the packaging said. Instructions were to drop it in a slow cooker (or DO I think), heat it up for a while, pull it and serve it. Don't think it was seasoned much either.

Dunno about the onions, lots of recipes online call for caramelized/sauteed onions with pulled pork. I'm not natively a "southerner" so I don't follow any particular style of cooking. Whatever looks/sounds good, I'll try. Onions worked well in the slow cooker. I didn't add them when I did it in the egg.

I need to google about adding Vinegar, I've seen those recommends here several times now.

billt01 · March 2017

I put the glaze on at ~185/190 then let it go until ~200/205

Image: https://us.v-cdn.net/5017260/uploads/editor/m4/x7ywvhvu04a4.jpg

fishlessman · March 2017

ToTheMax said:

Carolina Q said:

Secondly, I am not familiar with "half-pre-made pork shoulder/butt". What is it vs a butt? Never heard of adding onions either.

When I cook pulled pork, I season with a homemade rub (sugars, cumin, paprika, etc). Leaves a nice bark and adds flavor. Many of the NC Q joints use s&p only. Or just salt. No sauce until later. No basting or injections either. And no foil or paper wrap.

Once the meat is done, I pull and/or chop the meat At that point, I usually add some thin, eastern NC vinegar sauce (homemade) to the whole batch and mix thoroughly. That's it. When served (sometimes just plated, but usually on a cheap, soft bun with slaw), more sauce is available to add if desired. I also make a slightly thicker, sweeter sauce that I also serve if folks prefer that over the traditional eastern NC stuff. Nothing like that thick KC glop though.

This is pretty much what I do, sauce wise. You can omit the chopping if you prefer. Then a (smaller) bottle of that sauce at the table.
https://youtu.be/rj8M6KOkyw8

Thanks for the detailed write up. I gotta get me a knife like that

As for the premade pork: something my wife found in the store. It's mostly cooked (pretty sure it wasn't fully cooked, but my memory could be wrong), vacuum sealed, and definitely not pulled. Instructions were to drop it in a slow cooker (or DO I think), heat it up for a while, pull it and serve it. Don't think it was seasoned much either.

Dunno about the onions, lots of recipes online call for caramelized/sauteed onions with pulled pork. I'm not natively a "southerner" so I don't follow any particular style of cooking. Whatever looks/sounds good, I'll try. Onions worked well in the slow cooker. I didn't add them when I did it in the egg.

I need to google about adding Vinegar, I've seen those recommends here several times now.

the only cooked whole smoked shoulders ive ever seen packaged are cured, they are for boiled dinners. just wondering if thats what you got, the flavor wont be nearly as mild as fresh at all

ToTheMax · March 2017

billt01 said:

You cook it in the sauce? Does it give a nice bark?

billt01 · March 2017

ToTheMax said:

billt01 said:

You cook it in the sauce? Does it give a nice bark?

not really..I pour it on over the cooked product (it cooks on for about an hour ot two)..not really any bark...never really been a friend to bark

ToTheMax · March 2017

fishlessman said:

ToTheMax said:

Carolina Q said:

Secondly, I am not familiar with "half-pre-made pork shoulder/butt". What is it vs a butt? Never heard of adding onions either.

When I cook pulled pork, I season with a homemade rub (sugars, cumin, paprika, etc). Leaves a nice bark and adds flavor. Many of the NC Q joints use s&p only. Or just salt. No sauce until later. No basting or injections either. And no foil or paper wrap.

Once the meat is done, I pull and/or chop the meat At that point, I usually add some thin, eastern NC vinegar sauce (homemade) to the whole batch and mix thoroughly. That's it. When served (sometimes just plated, but usually on a cheap, soft bun with slaw), more sauce is available to add if desired. I also make a slightly thicker, sweeter sauce that I also serve if folks prefer that over the traditional eastern NC stuff. Nothing like that thick KC glop though.

This is pretty much what I do, sauce wise. You can omit the chopping if you prefer. Then a (smaller) bottle of that sauce at the table.
https://youtu.be/rj8M6KOkyw8

Thanks for the detailed write up. I gotta get me a knife like that

As for the premade pork: something my wife found in the store. It's mostly cooked (pretty sure it wasn't fully cooked, but my memory could be wrong), vacuum sealed, and definitely not pulled. Instructions were to drop it in a slow cooker (or DO I think), heat it up for a while, pull it and serve it. Don't think it was seasoned much either.

Dunno about the onions, lots of recipes online call for caramelized/sauteed onions with pulled pork. I'm not natively a "southerner" so I don't follow any particular style of cooking. Whatever looks/sounds good, I'll try. Onions worked well in the slow cooker. I didn't add them when I did it in the egg.

I need to google about adding Vinegar, I've seen those recommends here several times now.

the only cooked whole smoked shoulders ive ever seen packaged are cured, they are for boiled dinners. just wondering if thats what you got, the flavor wont be nearly as mild as fresh at all

Maybe? It wasn't bad though.

This was shortly after I got the egg and was disappointed at my first try for pulled pork in the egg. So ~2 years ago, I don't remember exactly what my wife got or what I did, I just remember liking it more than my BGE'd pulled pork.

And my next couple attempts at pulled pork weren't much better, hence i'm here

billt01 · March 2017

ToTheMax said:

billt01 said:

You cook it in the sauce? Does it give a nice bark?

not really..I pour it on over the cooked product..not really any bark...never really been a friend to bark

"ive been groun hogged"

bhedges1987 · March 2017

That video is what I do. Sometimes I'll put that in a sandwich and add a little more sweet sauce.

ToTheMax · March 2017

Is he pouring apple cider vinegar? (It's yellowish)

bhedges1987 · March 2017

ToTheMax said:

Is he pouring apple cider vinegar? (It's yellowish)

Just a vinegar based sauce. I use George's or franklins.

Simcan · March 2017

I never sauce a whole batch of PP anymore. I like a vinegar sauce which I keep handy at the table but I find that most sauces end up - as I think you are noticing - defeating the point of a smoked pork butt...drench it in a sweet sauce and you might as well braise it (which is to say, also tastes good but it is different and not as good in my opinion). I do often set out a few options at the table for folks who have preferences... sweet sauce, vinegar sauce, slaw, pickled onions, crunchy onions, etc. (even sour cream!)

bhedges1987 · March 2017

Some just aren't a fan of pork however.

northGAcock · March 2017

I pull my pork and offer several sauces for the guest / family member to add to their pork. Being from the Carolina's, I am a mustard sauce guy, but there are many good options that fit the variety of taste. I try to provide the best of each sauce, as a compliment to the pork. Sauce should be added at room temperature.

ToTheMax · March 2017

I'm convinced, I'm going to try a vinegar based sauce. As well as heating up the sugar based sauces... now I have a cooking goal for this weekend, heh.

Simcan · March 2017

@tothemax lots of recipes out there, this is close to what I make: http://www.foodnetwork.com/recipes/jacks-old-south-competition-vinegar-sauce-recipe

ToTheMax · March 2017

bhedges1987 said:

Some just aren't a fan of pork however.

That's true, but we like pork. We smoke BB ribs all the time as well as grilling pork tenderloin and chops.

I just haven't been able to get pulled pork to my liking.

bhedges1987 · March 2017

Carolina Q said:

I also make a slightly thicker, sweeter sauce that I also serve if folks prefer that over the traditional eastern NC stuff. Nothing like that thick KC glop though.

I would take his advice on pork. That is after all, the only thing they know how to cook in the Carolinas

ToTheMax · March 2017

northGAcock said:

I pull my pork and offer several sauces for the guest / family member to add to their pork. Being from the Carolina's, I am a mustard sauce guy, but there are many good options that fit the variety of taste. I try to provide the best of each sauce, as a compliment to the pork. Sauce should be added at room temperature.

Mustard sauce should be added at room temperature? Or any sauce?

I know sugar based sauces change their flavor profile at room temperature/fridge/cooked (I dislike the flavor of blue's hog on a spoon out of the fridge, or even at room temperature. But after I put it on ribs for the last 30 minutes of smoking, it tastes great)

northGAcock · March 2017

AToTheMax said:

northGAcock said:

I pull my pork and offer several sauces for the guest / family member to add to their pork. Being from the Carolina's, I am a mustard sauce guy, but there are many good options that fit the variety of taste. I try to provide the best of each sauce, as a compliment to the pork. Sauce should be added at room temperature.

Mustard sauce should be added at room temperature? Or any sauce?

I know sugar based sauces change their flavor profile at room temperature/fridge/cooked (I dislike the flavor of blue's hog on a spoon out of the fridge, or even at room temperature. But after I put it on ribs for the last 30 minutes of smoking, it tastes great)

If adding at the point of service / eating....all should be done this way. There is nothing wrong with adding sauce to the pork and serving it already mixed, you just commit folks to your sauce. In this case, I would add it to the warm PP and and keep stirred.

I think one of the key things to accomplish with pulled pork is the longer you keep it open and warm, you will loose moisture. I think that we all have our opinions of how much sauce and what kind we like. Hope I answered your question.

ToTheMax · March 2017

Thanks everyone, you guys gave me a few things to try this weekend with sauces. I think I'll divide the pulled pork into 3-4 smaller batches and apply various sauces and see if I can get it to my liking.

Carolina Q · March 2017

bhedges1987 said:

Carolina Q said:

I also make a slightly thicker, sweeter sauce that I also serve if folks prefer that over the traditional eastern NC stuff. Nothing like that thick KC glop though.

I would take his advice on pork. That is after all, the only thing they know how to cook in the Carolinas

You're just offended by the "glop" comment.

Glop has it's place, but it's not on pulled pork.

bhedges1987 · March 2017

Carolina Q said:

bhedges1987 said:

Carolina Q said:

I also make a slightly thicker, sweeter sauce that I also serve if folks prefer that over the traditional eastern NC stuff. Nothing like that thick KC glop though.

I would take his advice on pork. That is after all, the only thing they know how to cook in the Carolinas

You're just offended by the "glop" comment.

Glop has it's place, but it's not on pulled pork.

Lol guess you didn't read where I said I use vinegar.

EDIT*. If my wife wanted to take her Mini Cooper to a ford dealership, I would have her go to a mini dealership. Since that's what they know.

Was just stating thats all you guys know how to cook, so heed your advice, since it's probably the best for pork

Perhaps you were the one offended?

Carolina Q · March 2017

bhedges1987 said:

Carolina Q said:

bhedges1987 said:

Carolina Q said:

I also make a slightly thicker, sweeter sauce that I also serve if folks prefer that over the traditional eastern NC stuff. Nothing like that thick KC glop though.

I would take his advice on pork. That is after all, the only thing they know how to cook in the Carolinas

You're just offended by the "glop" comment.

Glop has it's place, but it's not on pulled pork.

Lol guess you didn't read where I said I use vinegar.

EDIT*. If my wife wanted to take her Mini Cooper to a ford dealership, I would have her go to a mini dealership. Since that's what they know.

Was just stating thats all you guys know how to cook, so heed your advice, since it's probably the best for pork

Perhaps you were the one offended?

All I noticed was your KC sig block.

Carolina Q · March 2017

@ToTheMax, here's your eastern NC vinegar sauce.

1 1/2 cups white vinegar
1 1/2 cups apple cider vinegar
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons red pepper flakes
1 1/2 Tablespoons bottled hot pepper sauce
1 1/2 Tablespoons cayenne
s&p to taste

This is a recipe I got from the cookbook that came with my Weber kettle 25 or 30 years ago. Been using it ever since. It similar to the Elder Ward recipe (which you should check out, btw). The two recipes are so close, I have wondered who stole from whom.

http://www.nakedwhiz.com/elder.htm

Enjoy!

How do you sauce your pulled pork?

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