Pulled pork... with or without a sauce?

Patrick_CT

Patrick_CT

New member
I have made pulled pork a few times now and I have foiled it when it was done with some apple juice and seasoning. Then after FTC I pulled it and used only the juice that was in the bottom of the foil to mix it back in. I get compliments on the food but I am always trying to make it get that much better... so I need your inputs! I think that it can be better, but I also do not want to cover the taste... only add another level to it.

I see posts that people make sauce or something to go on the pulled pork when it is done. What do you guys and gals do to finish your PP?

Thanks
 
Rip

Rip

New member
As you did, I usually add the foil juice to the pulled pork. Then serve on a bun with either BBQ sauce on top, homemade cole slaw, or both. Lots of people will have 1-3 different sauces available to suit individual preferences. At least one person I know mixes homemade BBQ sauce into the pulled pork. I prefer to leave it at the juices from the foil and add sauces, etc., on individual servings. This allows for choice and keeps any leftovers fairly neutral which gives me more flexibilty for different dishes...for instance, I would probably not want BBQ sauce on pulled pork leftovers being used to make enchiladas.
 
CarterQ

CarterQ

Moderator
I'm with Rip,I leave it in it's "natural" state. If I am serving it BBQ Style I put out coleslaw, and a bunch of different styles of sauce so everyone can experiment and make it just the way they like it. The leftovers are one of the best things about doing pulled pork and I use them for tacos, pizza, chile verde, etc....
 
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LarryF

LarryF

New member
I like having the sauce on the side. I went to a resturant supply house and picked up a set of squeeze bottles.
 
RGrunz

RGrunz

New member
Ditto
You can always add your sauce of choice with each individual's serving. But, you can't unsauce it....
I also use leftovers to make brunswick stew and that is better unsauced.
 
BBQ Joe

BBQ Joe

New member
I do them just like you and Rip do. Some people like sauce and some will eat it plain. I do the squeeze bottle and give people a variety of sauces to try.
 
Patrick_CT

Patrick_CT

New member
I think that I need to start playing around with making sauces now... anyone have some good ones to start with?
 
Patrick_CT

Patrick_CT

New member
KimG SOW said:
It just KILLS me when people put a TON of sauce on meat (pork or brisket) before they even taste it!!!
Click to expand...

This is I think with everything that I make... if someone puts even salt and pepper on it before trying it I get annoyed.. I spend a lot of time trying to build flavors and then people just randomly season before tasting....I just do not get some people.
 
TentHunter

TentHunter

Moderator
For me it depends on what style of pulled pork I'm doing. If I'm doing a jack daniels pulled pork, I use the foil juices to finish it after pulling and then make some homemade Jack Daniels (KY Bourbon) BBQ sauce to go with it.

If I'm doing Eastern Carolina Pulled Pork, then of course it's got to have that eastern Carolina vinegar sauce & slaw or its just not Carolina BBQ. Some folks also call this a vaunted vinegar sauce.

Got to stop talking about it now; it's making me hungry. :p
 
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FLBentRider

FLBentRider

New member
Patrick_CT said:
This is I think with everything that I make... if someone puts even salt and pepper on it before trying it I get annoyed.. I spend a lot of time trying to build flavors and then people just randomly season before tasting....I just do not get some people.
Click to expand...

AMEN Brother! (some of those people reach for the ketchup for prime rib ((a good way to lose a hand))

I always serve sauce on the side. We often find that fresh out of FTC, most of the pork gets consumed without any sauce whatsoever. We will use a variety of sauces after re-heating, I will use Vaunted Vinegar to re-heat as well.
 
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