Finishing sauce

brown274Member

I have been using Smokin Okie's Vinegar sauce since I started. I have always had rave reviews.
A co worker brought in some pulled pork he bought a new joint in town and asked me to try it and tell me what they do different than I do. I noticed that it was quite sweeter than mine and they didn't use any cider vinegar.

I am making some butts for a party sat and was told that I can keep 1/2 the meat. I want to experiment with some other finishing sauces and wonder if I should use white vinegar with brown sugar or apple juice with brown sugar? Any ideas?

12/2/0810:23 PM

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Former Member

Maybe we'll get some good updates from other forum members.

Sometimes, it's good to change what you use (at least for me, we like to change it up) but go with flavors to match your rub. More sugar, change the liquid (like AJ you mention) to change my sauce.

Not to send you elsewhere (because we can't vouch for those recipes) but Google had 1,430,000 hits for "pork finishing sauce"

I might have time this week end to hunt up some variations, but I'm teaching at the FEC class at Cookshack on Fri/Sat.

Smokin'

12/3/087:28 AM

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tomMember

Just as a thought,white vinegar will add acid,while other vinegars will add acid and flavor.

Are you using it as a mop,a mixing sauce,or a table sauce ,to be applied by the patron?

Smokin',how are you going to have time to prep for the "Big Dance",Sat night and go to PC?

12/3/087:51 AM

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Former Member

I'm not going to the Big 12 Dance in KC, but I'm coming home to the Watch party. A cold stadium or a warm house and 75" HD...hmmm

12/3/0812:21 PM

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tomMember

Knew you were smart-or the fact our arthritis helps us with our decisions.