Best Pulled Pork Finishing Sauce Recipes

PULLED PORK FINISHING SAUCE

Pulled Pork Finishing Sauce image

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

Provided by France C

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup apple cider vinegar
1 ½ tablespoons dark brown sugar
½ teaspoon Creole seasoning (such as Tony Cachere's®)
½ teaspoon salt
½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper

Steps:

Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1412.1 mg, Sugar 20.4 g

PULLED PORK FINISHING SAUCE RECIPE

Pulled Pork Finishing Sauce Recipe image

Provided by nekmor

Number Of Ingredients 9

Ingredients

1 Cup Apple Cider Vinegar
1 Cup Ketchup (I have tried others, Heinz is the best)
1/2 Cup Ginger Ale (I prefer Reed's Original Ginger Brew)
2 Tbs Dark Brown Sugar
1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Ground Ginger
1/4 Tsp Cayenne Pepper
1/4 Tsp Nutmeg

Steps:

1.Bring vinegar to boil and add sugar. Turn off heat, add dry ingredients and stir to blend (30 seconds) add ketchup and ginger ale. 2.Can be used immediately but is better the next day!