hey guys, does anyone know smokinokie's finishing sauce for pulled pork? his link in the 101 guide seems to be broken. thanks for your help, i have one going right now and want to use his sauce...
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Send smokin an e-mail re: the broken link, he is quick to fix them,,
fishguy, here is a link to a previous discussion with the info.
http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...t_topic;f=4;t=000259
http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...t_topic;f=4;t=000259
Smokin Okie's Pulled Pork Baste & Serving Sauce
(makes about 5 cups)
[list]
� 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)
(makes about 5 cups)
[list]
� 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)
sweet, thanks guys! a few more hours now i think and im there...
I used the mop sauce for my first pork butt and it turned out awsome. Although I only put 1 Tbsp of crushed red pepper and it was still hot. I will definately be using that for all my basting in the future.
Can't get the PM to work for me so I'll ask here.
Is that Fishguy Keith?
Is that Fishguy Keith?
I like to make the sauce like Okies where you add the flakes of pepper but only let them sit in the sauce for a day then strain them out. I use this for the sauce I add to the pork once I pull it. It keeps the pullings soooooooooooooooooo moist and tasty as the vinegar pulls the smoke right ou of the meat