British BBQ Society Forums

Just a quick question.

When doing pulled pork, after pulling said pork do you apply any finishing sauce? Whether it be a BBQ sauce, vinegar based sauce or even a mustard sauce.

If so what do you apply and whats your recipe?

Cheers

I've used Kevin Krugers finishing sauce a few times (google for the recipe). Whilst I often serve BBQ sauce as an alongside pulled pork I never mix it in and prefer to let guests decide whether they want some or not. A thin finishing sauce though can be useful mixed into the pulled pork to help keep the end result moist.

I've been playing about with a cherry coke sauce recently -
Simmer down a 750ml bottle of (full fat) cherry coke on a low heat for about 10 minutes, add maybe 3/4 cup each of ketchup and cider vinegar, a level teaspoon of salt and a tablespoon of your BBQ rub. Finish with a couple of tablespoons of brown sugar. It's very experimental at this stage, but it tastes pretty good. I added a tablespoon of Simply Marvelous Cherry to the last batch, which I think I'll have to stick with

I guess it is a question of your preferred flavouring and taste. I like Sweet Baby Ray BBQ sauce but sometimes a vinegar based hot sauce hits the spot! Occasionally, especially if I pushed the boat out with the meat I start with, then I enjoy it naked!

I leave mine unfinished normally and let people add their own finishing sauce, usually a choice between BBQ, sweet chili or vinegar

I make a simple marinade to add when I foil/inject the shoulder and then drain it off before pulling. I have a gravy jug that lets the fat settle on top and pours from the bottom and just our the same flavoured jus back into the pulled meat.

I use a North Carolina style finishing sauce that I perfected while I had an NC resident working as an intern at my place of work.

Lots of cyder vinegar
Ketchup (technically not a true NC sauce with ketchup, but it makes a big difference)
Brown sugar
Black pepper
hot sauce
chile flakes
salt
cumin (don't overdo it)

I sprinkle it onto the pork lightly, but also have a bowl and ladle on the table so people can add more - and they usually do!

I've taken to having a small amount of finishing sauce on, then putting homemade mustard bbq sauce on the sandwich.

I just leave mine naked and put a selection of sauces with various levels of heat out for people to choose from.

I just foil the shoulder after somewhere between 4-8 hours (depends what time I start it) then wrap it in foil, then when pulling it I just pour the juices in from the foil.

If reheating I do it on a flat griddle or in a pan and spray a little water on it then put a lid on to steam it through, juicy as you like

Interesting technique for reheating there stretchie. When I had a really dry shoulder I found that storing it in a box with some pork stock worked well - actually improved it for when I had leftovers. Might try your technique though.