Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

How do you sauce your pulled pork?

2»

Comments

  • GATraveller
    GATraveller Posts: 8,207

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • XLAggieEgger
    XLAggieEgger Posts: 22
    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
    · Share on FacebookShare on Twitter
  • Mikea5232
    Mikea5232 Posts: 76
    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
    · Share on FacebookShare on Twitter
  • hoosier_egger
    hoosier_egger Posts: 6,808
    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 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • Tony_T
    Tony_T Posts: 303
    I use:
                                
    · Share on FacebookShare on Twitter
  • onedbguru
    onedbguru Posts: 1,648
    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. 
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    edited March 2017
    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.
    Image result for label scotts bbq sauce

    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)...
    Barbecued Pulled Pork Sandwiches With Homemade Bbq Sauce Cole Slaw And Fried Pickles

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

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • ToTheMax
    ToTheMax Posts: 150
    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.
    Northern Virginia
    LBGE ~'14
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • ToTheMax
    ToTheMax Posts: 150
    Haha, newb mistake. 

    I'll try it, thanks.
    Northern Virginia
    LBGE ~'14
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    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.)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Focker
    Focker Posts: 8,364
    edited March 2017
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

    · Share on FacebookShare on Twitter

Categories