Who all here uses a finishing sauce on their pulled pork?
I like to use a vaulted vinegar sometimes.
Yep Q is right..it's vaunted vinegar...fingers don't like to type. Anyways looked up Habs recipe and it's pretty much what I use. It's good...and does not make the pork "hot"...just brings out the flavor.
I at times will use a sugar based bbq sauce (Baby Ray's) to finish. Because of the sugar you must be careful not to heat it too much or it will burn. I also agree with SiFumar vaunted vinegar is very good.
JJ
Just a slight correction, It is called "vaunted vinegar" and if you ask Habanero smoker he has a good recipe for it. But a warning comes with this recipe. If you have a sideburner on your BBQ you might want to make it outdoors. Phew it has an odor.
Vaunted Vinegar is awesome. After I pull the butt I pour it over then serve. Quarlow is right. It can over power while on the stove top. But well worth it!
But my fav sauce to put on top of a pp sandwhich...Starnes!
If you prepare it on the stove top, it can make you eye water - just a little. :)
Vaunted Vinegar Sauce (http://www.susanminor.org/forums/showthread.php?124-Vaunted-Vinegar-Sauce-For-Pulled-Pork)
I always mix it in when I pull my pork to enhance the flavor. I use about one cup per butt, and serve extra on the side. Using one cup per butt give in a mild flavor, so that that you can also serve other sauces on the side. It compliments both tomato or mustard based sauces.
Thanks guys! I have used a vinegar based finish in the past similar to that recipe...I will try the Vaunted this weekend.
If you use the Nakano Vinegar, it is sweet to begin with, and it makes a nice table sauce for a lot of foods, I've even used it on salads. If you don't like your vinegar sauce too sweet go with the cider vinegar, or add less sugar to the Nakano - then you can adjust the sweetness later.
Nobody touches my butt without the vaunted vinegar sauce on it. :o