Loading ...How To: Make The Best BBQ Sauces for Pulled Pork
If you’ve slaved for hours over a hot fire to produce melt in your mouth pulled pork (see: How To Throw Your Own Pigroast), the last thing you want to do is throw a generic BBQ sauce on top. And although some even argue any sauce at all is ruining a good thing, for me, I am a sauce guy. That said, I wouldn’t dare put anything but my homemade sauces on top of my Q. There are so many flavors and styles out there that pairing a sauce with pork can be as rewarding as finding the right beer to go with your T-Bone. Adapted from Smoke and Spice
Vinegar Based-famous in the Southeast, vinegar based sauces are my favorite. If you’re accustomed to tomato based sauces, open yourself up to this style and you’ll be pleasantly surprised.
My favorite: Vaunted Vinegar Sauce.
2 Cups cider vinegar
2 Tablespoons brown sugar
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon cayenne or red pepper flakes
Mix ingredients and stir till sugar is dissolved. Serve at room temperature or chilled.
Tomato Based (with vinegar)- a perfect blend of a vinegar style sauce and their sweeter ketchup based counterparts. Carolina Red may just be the ultimate concoction for your pulled pork.
My favorite: Carolina Red Sauce.
1 1/2 Cups cider vinegar
1/2 Cup ketchup
1 Tablespoon sugar
1 teaspoons salt
1/2 teaspoon cayenne or red pepper flakes
Mix ingredients and stir till sugar is dissolved. Serve at room temperature or chilled.
Mustard Based-
My favorite: Golden Mustard BBQ Sauce.
1 Cup white vinegar
3/4 Cup yellow mustard
1/2 medium onion, minced
1/3 Cup water
1/3 Cup tomato puree
1 Tablespoon paprika
6 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon fresh ground black pepper
Mix ingredients in saucepan and bring to a simmer. Reduce heat to low and cook till onions are tender 20-25 minutes. Use sauce warm or chilled.
Be A Man.
-The Founding Father
I’ve tried all of these recipes in various forms from time to time. They’re all good.
Thanks for the feedback… the possibilites for varying these sauces are literally endless. Just this weekend I made all 3 of these for our yearly pigroast and altered the Golden Mustard just a bit. This time around I added a few tablespoons of Mayo and it added some great flavor! By far, my favorite of the 3 above.
I wasn’t alone with that opinion either… at the end of the night, it was the only empty bottle