Confused and a Silly Question...Maybe

Mr. & Mrs Potatohead · June 2010

Good morning...
As I mentioned a while back, I’m doing my first LONG cook for a large open house this Friday.
I’m doing about 18 lbs. of butt for pulled pork and feel I have a pretty good handle on what I’m doing, but in reading as much as I have here I have to say I am a bit confused with the use of "wetting sauce" and serving sauce".
I also wonder about a comment made by Elder Ward.
He says when using the “vinegar finishing sauce”...
I have either totally over looked this or I’m partly blind, because I don't see anythind spicific (a recipe) anywhere for this sauce.
Is it the “Traditional N.C.Sauce” he lists in the beginning of his tutorial?

Richard Fl · June 2010

Check your mail.

rosros · June 2010

I take some of the drippings and add it back onto the pulled pork. My finishing sauce is basically a 'watered down' bbq sauce to compliment the pulled pork.

1c apple cider
1/2c ketchup
1/2c bbq sauce
1-1/2tbs sugar
1/2 tsp salt
1/4 tsp cayene
1/4 tsp pepper

lowercasebill · June 2010

partially blind i think ,,

http://nakedwhiz.com/elder.htm#rubs

always consult the whiz

Celtic Wolf · June 2010

Don't over think this.

Simple. Pull the pork and add just enough sauce to keep it moist.

Have some extra for those that want it.

Same sauce.

For the Elder Wards sauce.. It's more of Piedmont sauce, but it's all good

Confused and a Silly Question...Maybe

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