Real Deal Pulled Pork- I finally get it (took long enough)

tarheelmatt · May 2017

FYI. . Man Fire Food new episode is tonight featuring Rodney Scott (SC), 9pm EST.

Stidrvr · June 2017

Thank you for posting this. Being from and in Wisconsin, I haven't had any decent exposure to good BBQ. I have tried most of the places in my area and recently, a new place that everyone raves about. I actually made a post on Facebook that night about wanting to be able to leave a BBQ restaurant saying, "WOW, that was really good!"

The food is always really bland, actually the Pulled Pork this weekend tasted like turkey, and was so dry even though it was in..."liquid" (whatever that was).

I much prefer my own Pulled Pork, but one thing that it seems to be lacking is that it remains juicy after its pulled. I don't want to say that it dries out, its just not a "wet" as I think it should be. I personally mix in some sweet BBQ sauce before I reheat it and that usually solves the moisture issue. Where I run into problems is when I make it for a get together and it holds in a crock pot after its pulled. I tried adding chicken stock once but its turns mushy when I do that.

Even though we're all our own worst critic, I've been struggling to find the right combination/recipe so that I truly enjoy my Pulled Pork.

bhedges1987 · June 2017

The Cen-Tex Smoker said:

I can tell you that for the first time in my life, I put pulled pork at the top of the pedestal with brisket. When done right, there really isn't anything better. Consider me converted.

Oh my.... @lousubcap very well may denounce your Texas residency for such a blasphemous comment.

Carolina Q · June 2017

Stidrvr said:

I much prefer my own Pulled Pork, but one thing that it seems to be lacking is that it remains juicy after its pulled. I don't want to say that it dries out, its just not a "wet" as I think it should be. I personally mix in some sweet BBQ sauce before I reheat it and that usually solves the moisture issue. Where I run into problems is when I make it for a get together and it holds in a crock pot after its pulled. I tried adding chicken stock once but its turns mushy when I do that.

Even though we're all our own worst critic, I've been struggling to find the right combination/recipe so that I truly enjoy my Pulled Pork.

@Stidrvr, pork BBQ starts to dry out as soon as you pull it. Can't be helped. What I do is mix it with some eastern NC vinegar sauce immediately after pulling (or chopping). Then, whatever isn't for immediate consumption gets bagged and refrigerated. When I want more, I place a bag of it into a pot of 160° water (more or less) for 20-30 minutes. Then, I serve with more vinegar sauce. Best way I've found to reheat the stuff. Doesn't have to be sous vide, just a pot of water on the stovetop is fine.

Vinegar is the only way to do it "right", with or without western Carolina's ketchup. One of these days, I may even try the western (Nah, probably not).

The recipe I use...

1 ½ cups each white vinegar and apple cider vinegar

1 ½ tbls each sugar, red pepper flakes, bottled hot pepper sauce, cayenne pepper

Salt and pepper to taste

Skylight Inn's sauce...
About 50% each, Texas Pete and apple cider vinegar. (surprisingly not bad.

)

One I tried the other day that's pretty good too, a Virginia recipe called Shack Attack (from BBQ Brethren)...

1 1/2 cup Apple Cider Vinegar

1/4 cup water

1/4 cup of your favorite hot sauce

1 Tablespoon (TBS) Paprika

1 TBS Black Pepper

1 TBS Kitchen Salt (1 tsp)

2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results.

These are all similar in taste, Skylight's is the easiest.

Hope this helps!

Focker · June 2017

bhedges1987 said:

The Cen-Tex Smoker said:

I can tell you that for the first time in my life, I put pulled pork at the top of the pedestal with brisket. When done right, there really isn't anything better. Consider me converted.

Oh my.... @lousubcap very well may denounce your Texas residency for such a blasphemous comment.

I don't think there is anything with enough zing, to make a brisket pop.

Duker15 · June 2017

NC_Egghead said:

My taste tends toward Eastern North Carolina style. I don't want to cover the meat with a tomato based sauce and mask the smoky goodness. I came across this recipe a few years ago from, of all places, Allrecipes.com.

It's what I use now religiously. Another thing that kicks PP up a notch is the slaw. At Bridges, in Shelby, they have a red slaw which is vinegar based. The combo of this slaw with their PP is outstanding.

Sauce sounds really good....what type of heat do you let the sauce simmmer on?

kwdickert · June 2017

idk what this is but it makes everyone happy here in memphis (prob because it's not memphis style).

1½ cups apple cider vinegar

½ cup yellow mustard

½ cup ketchup

2/3 cup dark brown sugar

1 tsp. kosher salt

½ tsp. ground black pepper

1 tsp. cayenne or more to taste.

2 cloves garlic finely chopped

2 tsp. sweet soy sauce

JRWhitee · June 2017

bhedges1987 said:

The Cen-Tex Smoker said:

I can tell you that for the first time in my life, I put pulled pork at the top of the pedestal with brisket. When done right, there really isn't anything better. Consider me converted.

Oh my.... @lousubcap very well may denounce your Texas residency for such a blasphemous comment.

That is the Tequila talking....

Carolina Q · June 2017

Duker15 said:

Sauce sounds really good....what type of heat do you let the sauce simmer on?

It doesn't simmer. As the recipe says, just mix it together.

northGAcock · June 2017

Carolina Q said:

Where else?

Seems to me running a little to north for good Que

Carolina Q · June 2017

Sorry, bud. I don't know much about SC BBQ. As far as I recall, I've never had Q in SC except for a couple of visits to Piggy Park in Cola. Not bad if you don't object to Maurice. But that's another topic. His mustard sauce was surprisingly good.

But anyway, everyone knows that NC Q is better than SC.

Draw your own map.

Just jerkin' yer chain, my friend.

GATraveller · June 2017

I use Myrons sauce and we love it.

SamIAm2 · June 2017

Carolina Q said:

Sorry, bud. I don't know much about SC BBQ. As far as I recall, I've never had Q in SC except for a couple of visits to Piggy Park in Cola. Not bad if you don't object to Maurice. But that's another topic. His mustard sauce was surprisingly good.

But anyway, everyone knows that NC Q is better than SC. Draw your own map.

Just jerkin' yer chain, my friend.

My BIL introduced me to Maurice's in West Columbia. The Q was OK but his hash was outstanding. I order three varieties of his sauce when I get low because I use it for marinade with pork tenderloin and the binder for pulled pork and brisket. I order the hash along with the sauces so it gets shipped faster.

THEBuckeye · June 2017

You lost me at paragraph #2.

SGH · June 2017

SamIAm2 said:
The Q was OK but his hash was outstanding.

I'm glad that you posted this. I absolutely love hash. I had no idea that you could or his hash until I saw your post. Going to give it a try. Thanks.

SamIAm2 · June 2017

SGH said:

SamIAm2 said:
The Q was OK but his hash was outstanding.

I'm glad that you posted this. I absolutely love hash. I had no idea that you could or his hash until I saw your post. Going to give it a try. Thanks.

We used to drive from Hampton SC (to get far away from "the Huddle House" to West Columbia for lunch at Maurice's cause BIL and SIL liked it.

NC_Egghead · June 2017

Duker15 said:

NC_Egghead said:

My taste tends toward Eastern North Carolina style. I don't want to cover the meat with a tomato based sauce and mask the smoky goodness. I came across this recipe a few years ago from, of all places, Allrecipes.com.

It's what I use now religiously. Another thing that kicks PP up a notch is the slaw. At Bridges, in Shelby, they have a red slaw which is vinegar based. The combo of this slaw with their PP is outstanding.

Sauce sounds really good....what type of heat do you let the sauce simmmer on?

The directions don't call for it to simmer but I do it anyways, just over a low to medium heat, long enough to let everything blend together.

Fred19Flintstone · July 2017

DoubleEgger said:

Here's that recipe Cen Tex

1 cup distilled vinegar
1/4 cup ketchup
1/4 cup apple juice
1tsp hot sauce
1tsp crushed red pepper
1tsp ground black pepper
1/2 Tbsp salt
3 tbsp light brown sugar.

Mix and store.

It's killer on chicken too.

Cheers @DoubleEgger ! I smoked a couple butts today, but I didn't check to see if I had any of my usual sauce in the fridge. No dice. Neither did I have any apple cider vinegar to make more. I could have settled for the SBR that Wilma likes, but.....meh. I remembered Cen Tex's thread (bookmarked) and found your recipe. I mixed up a quick batch. I had to sub OJ instead of apple juice because that's what we had. Nice recipe and thank you! In a day or so I bet it'll be even better!

northGAcock · July 2017

SamIAm2 said:

SGH said:

SamIAm2 said:
The Q was OK but his hash was outstanding.

I'm glad that you posted this. I absolutely love hash. I had no idea that you could or his hash until I saw your post. Going to give it a try. Thanks.

We used to drive from Hampton SC (to get far away from "the Huddle House" to West Columbia for lunch at Maurice's cause BIL and SIL liked it.

@SamIAm2 I grew up in the big city of Hampton. Small world.

20stone · July 2017

Carolina Q said:

Be interesting to see the verdict after y'all Texas boys toured North Carolina. I doubt we would see any true conversions, but I'll bet you would gain a new appreciation for Carolina barbecue. And don't forget the hushpuppies.

We moved from Texas (home) to NC years ago (pre egg), and when I got my egg, all I did was pork, 'cus it's so durn good. I only learned to do brisket when we moved back home to Texas five years ago, where I (correctly) assumed I would not be taken seriously if I didn't have beef on the menu from time to time.

I've had a couple of bites of Rodney Scott's whole hog, and find much happiness cooking it as well.

In fact, it has let to multiple scope expansions of the BBQ habit, porkwise

Legume · July 2017

I work in NC 5-6 weeks / year and have always loved the BBQ there, but have only really been exposed to what's available in the triangle or south to Wilmington. Love beef here in Texas, but cook pork 1/2 the time. A mini tour of the off the beaten path places in NC would be a blast.

danv23 · July 2017

http://www.bbqproshop.com/blog/bbq-recipes/myron-mixon-jacks-old-south-bbq-recipes/

DoubleEgger · July 2017

Fred19Flintstone said:

DoubleEgger said:

Here's that recipe Cen Tex

1 cup distilled vinegar
1/4 cup ketchup
1/4 cup apple juice
1tsp hot sauce
1tsp crushed red pepper
1tsp ground black pepper
1/2 Tbsp salt
3 tbsp light brown sugar.

Mix and store.

It's killer on chicken too.

Cheers @DoubleEgger ! I smoked a couple butts today, but I didn't check to see if I had any of my usual sauce in the fridge. No dice. Neither did I have any apple cider vinegar to make more. I could have settled for the SBR that Wilma likes, but.....meh. I remembered Cen Tex's thread (bookmarked) and found your recipe. I mixed up a quick batch. I had to sub OJ instead of apple juice because that's what we had. Nice recipe and thank you! In a day or so I bet it'll be even better!

It definitely sets up better after a day or two. It's killer on chicken too.

kl8ton · July 2017

When are we all doing the Carolina bbq trail? In the fall?

SamIAm2 · July 2017

northGAcock said:

SamIAm2 said:

SGH said:

SamIAm2 said:
The Q was OK but his hash was outstanding.

I'm glad that you posted this. I absolutely love hash. I had no idea that you could or his hash until I saw your post. Going to give it a try. Thanks.

We used to drive from Hampton SC (to get far away from "the Huddle House" to West Columbia for lunch at Maurice's cause BIL and SIL liked it.

@SamIAm2 I grew up in the big city of Hampton. Small world.

Do you go back for the watermelon festival? I haven't been to Hampton or Columbia since BIL sold his property in Hampton.

Hans61 · July 2017

CIDER VINEGAR OR PLAIN VINEGAR?

The Cen-Tex Smoker · July 2017

This is Myron Mixon's recipe.

2 cups cider vinegar 1 cup ketchup ½ cup hot sauce 2 tablespoons salt 2 tablespoons coarsely ground black pepper 1 tablespoon red pepper flakes ½ cup sugar

Hotch · July 2017

The Cen-Tex Smoker said:

This is Myron Mixon's recipe.

2 cups cider vinegar 1 cup ketchup ½ cup hot sauce 2 tablespoons salt 2 tablespoons coarsely ground black pepper 1 tablespoon red pepper flakes ½ cup sugar

Sounds like how you make Red Slaw!!

Hans61 · July 2017

cazzy said:

This is a very popular sauce that has been floating around the BBQ Brethren for years. Give it a whirl!!

Shack Attack Sauce

Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt (or 1 1/2 TBS K-Salt)
2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.

Made this added a little sugar smells real good looking forward to Pork butts tonight

The Cen-Tex Smoker · July 2017

Hans61 said:

cazzy said:

This is a very popular sauce that has been floating around the BBQ Brethren for years. Give it a whirl!!

Shack Attack Sauce

Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt (or 1 1/2 TBS K-Salt)
2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.

Made this added a little sugar smells real good looking forward to Pork butts tonight

Only sauce what you plan on eating that night. The vinegar can make the meat mushy if it stays on there too long. Just add a little splash as you rewarm if you have any leftovers. It also gives the benefit of adding a little moisture when you reheat.

Real Deal Pulled Pork- I finally get it (took long enough)

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