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

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

Here in NC I put my "Vinegar Marinade" on all the pulled  pork you make.  If you marinade it right it does not get mushy and actually taste better a day later... I always do this prior to freezing to have Q on hand. 

Did these turbo their FTC now going to pull in approximately 3hrs :-)

Hans61 said:

JohnnyTarheel said:

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

Here in NC I put my "Vinegar Marinade" on all the pulled  pork you make.  If you marinade it right it does not get mushy and actually taste better a day later... I always do this prior to freezing to have Q on hand. 

So squirt it on right after pulling? I'm having my inlaws over so I'm going to just let everyone pick their own sauce, - they like sweet baby rays :-)

I made this sauce more for me because of the praise it's received here on the forum 

Your in-laws might like Sweet Baby Ray's Hawaiian sauce. The pineapple adds a nice flavor to the pulled pork not strong, but subtle.

The Cen-Tex Smoker said:

I would say to Add it to all that you pull to eat today. They can add sweet baby rays on top of it. The vinegar adds a ton to the pork- you can still use regular sauce on top if you want

This is what I do. Add mop during the pull and let people choose whatever they prefer.

The Cen-Tex Smoker said:

Carolina Q said:

The Cen-Tex Smoker said:

This is Myron Mixon's recipe.

You lost me at Myron... 

As for saucing NC Q, I pull it and then add eastern NC vinegar sauce to all of it. I don't go overboard. Mix well. Serve and provide more sauce for those who want more.

I would NEVER offer SBR with pulled pork. Ever.

I'm not a huge Myron guy either but I do like this and I try to credit people when I post their recipes

I try to credit recipes too, but I would never know if I liked anything Mixon so I will never have to credit him.  

However, out of curiosity, I just looked at the recipe you posted and compared it to the one I usually use. Mine has no ketchup and the proportions are slightly different, but the rest of the ingredients are the same. My recipe came from the Weber cookbook that came with my kettle about 30 years ago. Also similar to Elder Ward's. Weber and Ward have no ketchup.

So, leave out the ketchup and you'll be good to go... and you won't have to credit mixon!

The Cen-Tex Smoker said:

I would say to Add it to all that you pull to eat today. They can add sweet baby rays on top of it. The vinegar adds a ton to the pork- you can still use regular sauce on top if you want

Yessir. I use the vinegar sauce once pulled and stir up nicely. Then use a different sauce once plated

JohnInCarolina said:

thetrim said:

Carolina Q said:

Where else?

Add in Applebee's in Durham and you have it all!

LOL.  I will say that in general the Q in Durham is not great.  The exception is Picnic, which is really good.  

hahaha, sorta like the Queen City. As far as I could ever determine, there was NO good Q in Charlotte. I seem to recall finding a place WAY out N Tryon (or maybe it was N Graham) that was tolerable, but being "better than any other place in Charlotte" is fairly meaningless.