Recipes below came from posts at BBQ Brethren and Smoking Meat Forums.
Smokin Okie’s Pulled Pork Baste & Serving Sauce – From BBQB
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.
(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.”
Pickin Juice – From BBQB
Ingredients
1 quart cider vinegar
1/8 cup salt
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon milled black pepper
1 1/2 tablespoons red pepper flakes
1/2-3/4 cup light brown sugar, depending on taste
1 tablespoon hot pepper sauce
Mix a day ahead and let it set.
“Another poster said – What I have found with vinegar sauces is that if you use just a touch of it, it will really let the pork flavor come out and most people don’t realize that it has the finishing sauce on it.”
“And another – When you cook the butts, cook a few of them in foil pans to save the drippings. Then take the drippings, separate the fat from the top, and pour the remaining juice onto the pulled pork. Otherwise, you could use apple juice.”
All below are from SMF
Tangy Pulled Pork Finishing Sauce – A finishing sauce for ribs from Chef Jimmy J
This is more of an Eastern North Carolina style Finishing Sauce.
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4 C Brown Sugar
1 T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brown Sugar or additional Vinegar as desired…Makes about 2 Cups.
For Lexington Style Dip add, 1/2 cup Ketchup and 1-3 tsp of Red Pepper Flakes…JJ
Another from Chef JJ – Not much sugar and a good amount of vinegar
St. Louis Bubba Q Juice
1 1/2C Ketchup
1C Cider Vinegar
1/2C Water
1/4C Tomato Paste
1/4C Diced Roasted Red Pepper from a Jar (1-2 each)
1/4C Texas Pete or other Hot Sauce
1/4C Brown Sugar
2T Yellow Mustard
1tsp Gran. Garlic
1tsp Gran, Onion
1tsp Blk Pepper
1tsp Salt
1T Worcestershire Sauce
Cayenne to Taste
Combine all and simmer 10 minutes to combine flavors. Adjust sweetness or heat to your taste. Let cool and Puree.
Makes about 3 Cups.
From Chef JJ for Pork Loin
Carolina Q Dust
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder
1T Granulated Garlic
1T Granulated Onion
1T Mustard Powder
1T Grnd. Black Pepper
1T Grnd. White Pepper
1tsp Cayenne Pepper, or more as desired.
1tsp Grd. Cumin
1tsp Dry Thyme, rubbed
Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper.
Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator overnight.or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker…
Below is a sauce that goes well with the Rub…JJ
Lexington NC Style Dip
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/2C Ketchup
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1-3tsp Red Pepper Flakes
1 tsp Celery Salt
1 tsp Chipotle Powder.
1/2 tsp Grnd Allspice
Combine all and whisk well. For a thinner sauce bring just to a simmer and remove from heat or continue to simmer to desired thickness. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired…JJ
