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Pulled Pork Question

C choochMember
Hi all. I'm looking for a good holding sauce for my pulled pork. What I usually do is, when I pull it I add some rub to it, a little hot sauce, and some bbq sauce and mix it up. It then goes into the crock pot on warm with a little water to keep it moist. Recently at a catered picnic where pulled pork was served in large pans, I noted that the pork was in a pretty wet sauce that was clear and tasty, but not overpowering. I'm looking for something like that, which is really good. I've searched the forums on this and have seen some comments on this, but some say they are used as mops and/or finishing sauces. A little help would be appreciated, as I have a smoke to do this weekend and want it to turn out awesome. Thanks!
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W wildwillie3Member
I use a cup of Smokin Okie's finishing sauce on each pulled butt. Lately I hold the pulled pork in a crock pot and the finishing sauce keeps it moist. I also add some extra rub with the sauce. I don't add the BBQ sauce to the pulled pork directly but put out various bottles of BBQ sauce to add on top of the sandwiches. I also like sometimes getting Kentucky Fried Chicken Coleslaw to add on top of the sammy...Yumm!
Last edited by wildwillie3
C choochMember
Thanks Willie for the response. I saw Smokin Oakie's finishing sauce recipe, but wasn't sure if it would be good mixed through with the ground cloves flavor to suit everybody's taste, but was going to make it as an option to sauces put out to put on your sammich. I typically don't put a whole lot of bbq sauce on it to mix through, just a little with the rub and the hot sauce. You are like me it sounds, whenever I make bbq, I always get KFC's coleslaw. It's the best!
FM Former Member
quote:
Originally posted by Chooch:
... but was going to make it as an option to sauces put out to put on your sammich. I typically don't put a whole lot of bbq sauce on it to mix through, just a little with the rub and the hot sauce. You are like me it sounds, whenever I make bbq, I always get KFC's coleslaw. It's the best!


Drop 'em. It's made as a "basic" sauce and if there are flavors you like feel free to modify it. All I ask is that you come back in and tell us what you did and how you liked it.
C choochMember
I'm definitely a Hellman's guy when it comes to mayo, but I use Miracle Whip when I make macaroni salad. Probably because that's how I was raised.

Smokin, thanks for replying. Much respect here, as I learned to smoke from your 101's, and feedback on this board. If I drop them is there anything you suggest to add in place? I guess I just think of bay leaf and cloves more associated with chicken, turkey, gravy, pork carnitas, than I do with Que.
B bigwheelMember
quote:
Originally posted by Chooch:
Hi all. I'm looking for a good holding sauce for my pulled pork. What I usually do is, when I pull it I add some rub to it, a little hot sauce, and some bbq sauce and mix it up. It then goes into the crock pot on warm with a little water to keep it moist. Recently at a catered picnic where pulled pork was served in large pans, I noted that the pork was in a pretty wet sauce that was clear and tasty, but not overpowering. I'm looking for something like that, which is really good. I've searched the forums on this and have seen some comments on this, but some say they are used as mops and/or finishing sauces. A little help would be appreciated, as I have a smoke to do this weekend and want it to turn out awesome. Thanks!


Last butts I did used about a half sized recipe of Smokin Okies finishing sauce cutting the aromatics back to a pinch and half a bay leaf as opposed to the full load. Also added about 1/3 bottle Head Country Regular bbq sauce. Salt and pepper to taste. Was thin but tasty. Got a lot of compliments on it. Dittos on the KFC slaw. Love the stuff.

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