Pulled this off the old cookshack site, wanted to post some of the "best of".
Please add your information that you've learned so others may learn.
AAHH, you're gonna love this one -- it has apple in it.
This is a GREAT basic mop for pork.
Feel free to doctor it up, but you have to post your recipe here
I have no idea where this originated, I got it and modified it after someone else modified it... so here it is to enjoy for all.
I use this on pulled pork starting about 1/2 way through cooking (after the smoke stops).
Mop this on the pork warm. I've also used this on the meat when it's done -- I just spoon some sauce over pulled pork right on the bun.Smokin Okie's Pulled Pork Baste & Serving Sauce
(makes about 5 cups)
- 4 cups apple juice
- 1/2 cup Worcestershire sauce
- 4 tablespoons cider vinegar
- 2 tablespoon dry mustard
- 4 tablespoon brown sugar
- 3 bay leaf
- 6 cloves of garlic
- 2 teaspoon ground ginger
- 1 teaspoon cayenne (I sometimes use Hungarian Paprika)
- 1/2 teaspoon ground cloves (the secret ingredient)
Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.
I make extra and put it in the fridge and it should last for a couple of months. But it's never around that long.
When I put some pork in food saver bags, I'll put some of this sauce in there with it -- when I reheat the pork it taste just like the first time.