Is it possible to do ONE pulled pork 3 different ways?

elMember

Planning to do ONE pulled pork next week for the game. It will be my first pulled pork. I read pork butt 101 and hours of other posts.

I have one stupid question. When you are done pulling the pork what do you do? Don’t say eat it…

Several posts suggested I add a little rub and sauce after I pull it. Do I have to do it that way? Can I keep it naked?

I wanted to pull it and serve as is. I wanted to make 2 different sauces. Both sauces would be provided in a bottle for people to try, I will not add sauce for them.

This would allow my friends to try it 3 different ways.
1. without sauce
2. with Smokin's Pulled Pork Baste & Serving Sauce
3. Not sure what sauce

Anyone want to suggest/give me a recipe for my second sauce? I would prefer a recipe without vinegar. If I understand/read this right, the Smokin's Pulled Pork Baste & Serving Sauce is a Carolina sauce. So I need something that is not Carolina.

Thank you for the help.

El

1/31/103:13 PM

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Former Member

quote:
Originally posted by El:
Planning to do ONE pulled pork next week for the game. It will be my first pulled pork. I read pork butt 101 and hours of other posts.

I have one stupid question. When you are done pulling the pork what do you do? Don’t say eat it…

Several posts suggested I add a little rub and sauce after I pull it. Do I have to do it that way? Can I keep it naked?

I wanted to pull it and serve as is. I wanted to make 2 different sauces. Both sauces would be provided in a bottle for people to try, I will not add sauce for them.

This would allow my friends to try it 3 different ways.
1. without sauce
2. with Smokin's Pulled Pork Baste & Serving Sauce
3. Not sure what sauce

Anyone want to suggest/give me a recipe for my second sauce? I would prefer a recipe without vinegar. If I understand/read this right, the Smokin's Pulled Pork Baste & Serving Sauce is a Carolina sauce. So I need something that is not Carolina.

Thank you for the help.

El

Pull it, put it in a crock pot with a little apple juice to keep it moist and then you can serve it any way you like...

1/31/104:53 PM

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ezgoinMember

I've done them for the office, and had
Cook Shack spicey and Jack's mustard sauce in squeeze bottles, and picante sauce, and different chopped veggies. We heated flour tortillas and buns, and folks could fix them however they wanted.

1/31/105:55 PM

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pagsMember

For the third way, try Carolina Treat South Carolina Mustard sauce. It's different but my wife and I love it. You can order it online or make your own batch. That or a Memphis type sauce would be nice. You can get recipes for both types online. Most people have had the Kansas City style barbecue sauce so these would offer a different and pleasant taste.

For the plain, you can still add some of the rub to bring out the flavor.

1/31/109:35 PM

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Former Member

I eat it...

sorry, couldn't resist.

And why only one? They're cheap enough.

At a minimimum, I'd add some rub and keep most of it plain. The idea is that they need to taste all that hard work not cover it in sauce.

Give them external options of adding, doing whatever, but just covering it in sauce, in a crock pot (Don?) you're really missing some of the great taste you worked on.

After they've eaten it for a couple of years, then you can crock pot it.

2/1/107:46 AM

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Former Member

Do at least two, or four. Pull the one you're going to dear, foil and freeze the others. IMHO butts like company, as does the smoker. Multiple butts seem to cook a tad more even, or something like that, hence if I want a butt, I always do at least two. This weekend, doing a butt for the Superbowl, only 6 people, but I'm tossing at least 2 maybe 4 into the smoker, as they come in 2 packs. I've thawed a few over this last year, come out really good.

2/1/1011:14 AM

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Former Member

I got this from Ribdog do extra pull the bone out and cut in half foil and freeze. When you get ready for it thaw in the fridge and reheat in the oven on 275 for about hour to hour half. Works great.

2/1/107:36 PM

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