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I need a pulled pork sauce.

I just wanted to take a minute and let you folks know I think the pit, Lang 84, I got from ya’ll a couple of years ago is great! I have been keeping it cooking a lot.
Just recently I had the honor to cook for a fund raiser for our Stephen F. Austin Statue. I cooked 18 briskets for it. We sold the BBQ plates from 11:00 til 2:00, well, actually we ran out of meat at 1:15.  We raised over $6000.00 that day.
When we cleaning up all the trash, there wasn’t any meat in the trash!
It was all eaten. This is a great cooking pit and just wanted ya’ll to know. When you look at the photos
You will see some babyback ribs piled in there. (cooks samplers)
One other thing, if you have a great recipe for pulled pork sauce, and you wouldn’t mind sharing it with me, it would be greatly appreciated.
Ya’ll folks in Georgia have some Of the best pulled pork around.
Jerry C. Stefka, Jr.

Here is a finishing sauce I copied off of the Smoking-Meat forum

e Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".

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