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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?
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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'

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