When do you sauce your pulled pork?

[icu8bbq]

Some people sauce the whole batch, some sauce it on the plate or bun. How do you do yours, and why do you do it that way? I like to serve mine already sauced, but if I'm serving it later, I like to cool down the meat, then sauce it right before I heat it back up. It seems to break down if it stays sauced too long.
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If God did not want us to eat animals, why did he make them out of meat?

[mikekilian1947]

icu8bbq

My preference is to offer sauce on the side. If it goes into the fridge, again, I prefer to hold it with no sauce. As you say, pulled pork will break down too far if stored wet, IMHO.

Mike
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"I can smell the future." Nostrildomus

[Doc1680]

I sauce mine right after pulling. I don't know anybody that likes it without sauce so it's never really a problem. Neither is having it break down. I've never experienced that personally.
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Love the voodoo that Q do.

Doc

[Jeff T]

Usually i just add enuff sauce to add another layer of flavor. Light on the sauce right after its pulled.

[Steve-O]

I pull it and let everyone determine which sauce and how much. I usually have a homemade and a store bought brand available.

I freeze it without sauce also. Vacuum seal and deep freeze. I reheat it without sauce to a point. Then add sauce and reheat a bit longer.
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

[str8smokin]

Definitely offer sauce ont he side. Sometimes when the folks you are serving don't know much about Q you even have to show them how to do it.... a light coating of sauce and let the flavor of the meat and smoke speak for itself.
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$TR8 $MOKIN' Site

[OkieJay]

I do not put sauce on my pork. After pulling, I pour the drippings back over it and add a LITTLE seasoned salt. Stir it up and it's ready to serve.
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OkieJay
Founder of the seldom seen Touch Of Smoke BBQ team.

[bigabyte]

I don't sauce mine until I'm ready to serve it. That way everyone gets to choose what sauce they will use. I like to use so many diffrent sauces myself that I like to be able to pick and choose what sauce I'll use for that serving.
I have a little ritual I do after I pull the pork. I stuff single serving unsauced portions into zippable sandwich bags, roll 'em up to squeeze the air out, seal 'em and put a whole mess of 'em into a gallon freezer bag. Whenever I want pulled pork for anything I can pick out the exact number of servings I need, and I can always just grab a bag and take it to work. Take along a nukable tupperware dish with whatever sauce I feel like that day, and when lunch rolls around, put the meat in the dish, and microwave at 50% power until it's ready. Take along some bread and it's sammich time!
I never have a problem with the pork seeming dry because it was stored without sauce.
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--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

[icu8bbq]

[brownhouse]

These are all really good ideas, but WoooDoggy's really gets me to thinking about all new reason's to fire up the smoker. I'm gonna give this a try and see if the misses agrees. It has to beat Micky D's for lunch everyday!
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Just trying to get it right!

[ShaggyC6593]

I serve mine with the sauce on the side. I like put a eastern NC sauce on it after it is on the bun. I don't put too much though cause I like to the pork too. I know some even put cole slaw on it.

[icu8bbq]

[icu8bbq]

[roxy]

I sauce my pulled pork right after I'm done with the pullin. I also add the drippins as some one already mentioned. My favorite sauce to add to pulled pork is a mustard vinager sauce. I add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour.
When making a Sammich I add some more of the sauce with a shake or two of the rub I used to season the butt. To my taste this sauce is a perfect match with cole slaw and I dont be eatin me no pulled pork sammich without the slaw. I dont hear any one mention using this sauce but I find it is the tastiest addition to pulled pork.

Heres the recipe for the sauce;

Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[ShaggyC6593]

Yes ICU it is vinegar based. Believe it or not I really don't care for vinegar either, but the sauce I use seems to be my favorite on pulled pork. I think I might try Roxy's mustard vinegar sauce.

Here is the sauce I make up for when we are having pulled pork. I usually put 2 tsp in of the Dave's Insanity sauce.



3/4cup apple cider vinegar
3/4cup white vinegar
2Tbls sugar
1/2tsp red pepper flakes
1tsp Dave's Insanity sauce (or hot peeper sauce)
or more
Salt and pepper

Mix together in sauce pan and bring to a boil then simmer for 10 minutes.

[icu8bbq]

Thanks Shaggy, I'll have to try a batch of that. Are you from NC?
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If God did not want us to eat animals, why did he make them out of meat?

[ShaggyC6593]

No I am not from NC. I am from Ohio so that makes me no expert on eastern NC sauce.

[roxy]

Shaggy:

Have you ever eaten eastern NC pulled pork..?? If so then you have tried the real thing and also if eastern NC pulled pork is your thing than I think you can claim the title for yourself. Nothing wrong with liking your pulled pork a certain way.
_________________
Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Thomas P.]

[Thomas P.]