Introducing our irresistible Pulled Pork Finishing Sauce – the secret to elevating your BBQ experience! Bursting with tangy, smoky flavors, this carefully crafted sauce is specially designed to bring out the best in slow-cooked pulled pork. Whether you’re a seasoned pitmaster or a backyard grilling enthusiast, our sauce effortlessly adds a lip-smacking touch to every bite. Take your barbecues to new heights with our mouthwatering Pulled Pork Finishing Sauce!
Pulled Pork Finishing Sauce Recipe: Delicious Hog Sauce
Enhance the flavor of your smoked pulled pork with a delicious finishing sauce. This simple yet flavorful sauce adds tanginess from vinegar and heat from hot sauce to complement the richness, saltiness, and smokiness of the meat. While there are many variations of finishing sauces, most recipes will include these two basic ingredients.
Depending on your preference and regional influence, you can choose from different types of finishing sauces. Vinegar-based sauces are popular, but mustard-based sauces also add a unique twist. To elevate the flavors even further, incorporate small quantities of ingredients from your pork butt dry rub.
To make this pulled pork finishing sauce, combine the specified quantities of ingredients in a medium saucepan over low/medium heat. Slowly incorporate the ingredients and dissolve the turbinado sugar. Simmer for 5 minutes, then allow to cool before transferring to a squeeze bottle or air-tight container. Shake well before using as some solids may settle at the bottom.
What is a Finishing Sauce?
A finishing sauce is a sauce that is applied to pulled pork after it has been cooked. While properly smoked pulled pork already has plenty of flavor on its own, a finishing sauce can help to further enhance the taste and complement the richness, saltiness, and smokiness of the meat. At its most basic level, a finishing sauce for pulled pork typically consists of two main ingredients: vinegar for tanginess and hot sauce for added heat.
There are different types of finishing sauces available, and the type you use will depend on your preferences and where you’re from. One popular option is vinegar-based sauces, which are common in places like North Carolina. These thin sauces provide a traditional flavor profile for pulled pork. Another popular choice is mustard-based sauces, commonly found in South Carolina and Georgia. These sauces use yellow mustard as a base and offer a tangy and slightly sweet taste.
Types of Finishing Sauces
There are several types of finishing sauces that can be used to enhance the flavor of pulled pork. The most common type is a thin vinegar-based sauce, which is traditional in places like North Carolina. This sauce adds tanginess to the meat and helps to cut through the richness and saltiness.
Another popular type of finishing sauce is mustard-based, commonly known as “Honey Gold.” This sauce uses yellow mustard as a base and is popular in South Carolina and Georgia. It adds a unique flavor profile with its combination of tangy mustard and sweet honey.
Molasses-based sauces are thicker than vinegar or mustard-based sauces and resemble the typical barbecue sauces found in grocery stores. These sauces are made with molasses, giving them a rich and slightly sweet taste.
Finishing Sauce Recipe Ingredients
A pulled pork finishing sauce is a simple yet flavorful addition to enhance the taste of smoked pulled pork. The basic ingredients for a finishing sauce include vinegar for tang and hot sauce for heat. However, there are different variations of finishing sauces based on personal preferences and regional influences.
For those who prefer vinegar-based sauces, the combination of vinegar and hot chiles or cracked peppercorns can create a delicious flavor profile. Mustard-based finishing sauces, commonly found in South Carolina and Georgia, use yellow mustard as a base. Molasses-based sauces offer a thicker consistency similar to traditional barbecue sauce found in grocery stores.
To make your own pulled pork finishing sauce, you will need the following ingredients:
- 1/2 cup apple cider vinegar
- 2 teaspoons porcelain garlic (or granulated garlic)
- 1 teaspoon freshly cracked black peppercorns
- 2 tablespoons turbinado sugar (or dark brown sugar)
- 1 teaspoon red jalapeno flakes (or red pepper flakes)
- 1 tablespoon sweet paprika (avoid most store brand paprika)
In a medium saucepan at low/medium heat, combine all the listed ingredients. Stir until the sugar has dissolved and bring the mixture to a simmer. Let it simmer for 5 minutes. Once cooled, transfer the finished sauce to a squeeze bottle or an airtight container like a mason jar. The sauce can be refrigerated for up to 1 week.
How to Make My Pulled Pork Finishing Sauce Recipe
Making this pulled pork finishing sauce is fairly straightforward. Here’s how you can do it:
1. Combine 1/2 cup of apple cider vinegar, 2 teaspoons of porcelain garlic (or granulated garlic), 1 teaspoon of freshly cracked black peppercorns, 2 tablespoons of turbinado sugar (or dark brown sugar), 1 teaspoon of red jalapeno flakes (or red pepper flakes), and 1 tablespoon of sweet paprika in a medium saucepan.
2. Place the saucepan on your stovetop at low/medium heat. Your goal is to slowly incorporate the ingredients and dissolve the turbinado sugar.
3. Bring the mixture to a simmer and let it simmer for about 5 minutes, ensuring that the sugar has completely dissolved.
4. Once everything is incorporated, allow the sauce to cool and then transfer it to a squeeze bottle or an airtight container like a mason jar.
5. Before using the sauce, shake the bottle as some solids like cracked peppercorns and red jalapeno flakes may settle at the bottom.
This pulled pork finishing sauce can be refrigerated for up to one week.
Pulled Pork Finishing Sauce
A finishing sauce for pulled pork is a simple way to enhance the flavor of the meat and complement its natural qualities. The basic ingredients for a finishing sauce are vinegar for tanginess and hot sauce for heat. However, there are different types of finishing sauces depending on personal preferences and regional variations.
One popular type is the vinegar-based sauce, which adds a tangy flavor to the pulled pork. Another option is the mustard-based sauce, common in South Carolina and Georgia, which uses yellow mustard as a base. For those who prefer a thicker sauce, molasses-based sauces are available.
To make your own pulled pork finishing sauce, combine ingredients such as apple cider vinegar, garlic, black peppercorns, turbinado sugar, red jalapeno flakes (or red pepper flakes), and sweet paprika in a medium saucepan over low/medium heat. Simmer the mixture for five minutes until the sugar has dissolved. Allow it to cool before transferring it to a squeeze bottle or an airtight container. The finished sauce can be refrigerated for up to one week.
Equipment
To make the pulled pork finishing sauce, you will need the following equipment:
– Medium saucepan
– Stovetop
– Squeeze bottle or airtight container (such as a mason jar) for storing the sauce
Ingredients
– 1/2 cup Apple cider vinegar
– 2 tsp. Porcelain garlic (or substitute granulated garlic)
– 1 tsp. Freshly cracked black peppercorns
– 2 tbsp. Turbinado sugar (or substitute dark brown sugar)
– 1 tsp. Red jalapeno flakes (or substitute red pepper flakes)
– 1 tbsp. Sweet paprika
Instructions
1. In a medium saucepan, combine the apple cider vinegar, porcelain garlic (or granulated garlic), freshly cracked black peppercorns, turbinado sugar (or dark brown sugar), red jalapeno flakes (or red pepper flakes), and sweet paprika.
2. Place the saucepan on your stovetop over low/medium heat. Slowly incorporate the ingredients and dissolve the sugar. Bring the mixture to a simmer and let it simmer for 5 minutes.
3. Once everything is incorporated, remove the saucepan from heat and allow the sauce to cool.
4. Transfer the finished pulled pork finishing sauce to a squeeze bottle or an airtight container, such as a mason jar.
5. Before using the sauce, make sure to shake the bottle or container to mix any settled solids back into the sauce.
6. The finished sauce can be refrigerated for up to 1 week.
Notes
– The type of finishing sauce you use for pulled pork will depend on your personal preference and where you’re from. Vinegar-based sauces are common in places like North Carolina, while mustard-based sauces are popular in South Carolina and Georgia.
– A finishing sauce is any sauce that’s applied to pulled pork after it’s been cooked. It helps to enhance the flavor and complement the fattiness, saltiness, and smokiness of the meat.
– This pulled pork finishing sauce recipe includes ingredients from a pork butt dry rub to add an extra pop of flavor. The combination of vinegar, hot chiles, cracked peppercorns, and other spices pairs well with the meat.
– If you don’t have specific ingredients mentioned in the recipe, you can use substitutes such as apple cider vinegar or lemon juice for acid, granulated garlic instead of porcelain garlic, dark brown sugar instead of turbinado sugar, and red pepper flakes instead of red jalapeno flakes.
– To make the sauce, combine the listed ingredients in a saucepan over low/medium heat until everything is incorporated and the sugar has dissolved. Simmer for 5 minutes, then allow it to cool before transferring to a squeeze bottle or airtight container. The sauce can be refrigerated for up to 1 week. Before using, shake the bottle to mix any settled solids back into the sauce.
– Enjoy this delicious pulled pork finishing sauce on your smoked pulled pork to further enhance its flavor!
In conclusion, a pulled pork finishing sauce is the perfect addition to elevate the flavor and tenderness of your slow-cooked pork. With its combination of tangy, sweet, and savory notes, this versatile sauce enhances the smoky taste and adds a delectable glaze to every bite. Whether you’re grilling, smoking, or roasting your pork, don’t forget to finish it off with this irresistible sauce for an unforgettable culinary experience.
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