I am currently smoking my first boston butt
(http://i1249.photobucket.com/albums/hh518/VAsoundguy/Untitled-2.jpg)
I used a simple homemade rub
(http://i1249.photobucket.com/albums/hh518/VAsoundguy/IMG_0194.jpg)
(http://i1249.photobucket.com/albums/hh518/VAsoundguy/Untitled-2.jpg)
My question is, does anyone apply any sauce after pulling or just let the consumer add sauce as desired? I love the vinegar flavor of North Caroling pork, and am considering splashing some vinegar over the whole batch when done. Is this the best way to get this flavor?
You like NC style pulled poke?
You need some Scotts. No its not that hot.
(http://i868.photobucket.com/albums/ab242/nepas1/scotts3.jpg)
General consensus around here has been "let the consumer apply the sauce" Why bother spending all that time putting the smoke flavor on the meat. To just drowned it in Vinegar or Sauce.
What they all said, the pork will come out done great by itself, I normally put a side of sauce on the side and dip the pieces that fall off the Sammie, however I do eat my Sammie's with Starnes right on them
John
I agree with what they said, sauce on the side. A carolina style sauce, the vaunted vinegar sauce, http://www.susanminor.org/forums/forumdisplay.php?129-Vaunted-Vinegar-Sauce-For-Pulled-Pork is one that many of us use that you can make.
Yeah - what they said. When I'm serving pulled pork to a group, I set out rolls, pork, slaw, etc. and a variety of different tasting sauces (labeled, e.g., Vaunted Vinegar, Carolina Mustard, Starnes, etc.). Since many in Hawaii are not really familiar with pulled pork (other than kalua pig), I usually tell them to try a taste "naked" and then, if they like, add a splash of one of the sauces to enhance the flavor of the pork but being careful not to "drown" the taste. It works.
Ditto on the Vaunted Vinegar. And there is a Frito Lay recipe for a similar sauce. Let me see if I can find it.
[edit]
http://www.fritolay.com/recipes/recipe/tangy-carolina-bbq-sauce/
Quote
1 cup cider vinegar
1 cup ketchup
1/3 cup spicy brown mustard
½ cup packed brown sugar
½ cup chopped white onions
2 tbsp butter
Dash of Worcestershire sauce
¼ teaspoon chili powder
Pinch of cayenne pepper
Salt to taste
Black pepper to taste
Instructions:
Place all the ingredients in a small saucepan and bring the mixture to a boil over high heat. Allow sauce to cook at a rolling boil, stirring occasionally, for 3-4 minutes until the sauce is reduced by 1/3.
Remove the sauce from the stove and season with salt and pepper.
Refrigerate until ready to use.
Thank you all for your answers! I am 9 hrs into cooking and have applied the texas crutch to power through the stall. Since this will be done late tonight and I plan on eating it for dinner tomorrow, is it best to pull it apart tonight and store pulled? or store the whole cooked butt, and pull it after warming it up in a slow cooker?
Again thanks for helping a new guy. I try to search for these answers but this forum is so extensive even a stay at home doesnt have enough time!
Pull it while it is still warm.. It will be like pulling apart a football when it has chilled for the night. ;)
I always add a Vaunted Vinegar sauce to my pulled pork prior to serving. I find that it enhances the flavor of the pork, and then people can add a variety of other sauces to it. Depending on how sweet and/or tangy the sauce is, I generally add about 2 cups for a butt that had a raw weight of 6 - 8 pounds. I generally will taste after adding 1.5 cups, and add more if necessary.
This is the sauce I use: Vaunted Vinegar Sauce (http://www.susanminor.org/forums/showthread.php?124-Vaunted-Vinegar-Sauce-For-Pulled-Pork&p=146#post146), and have the Frito Lay's Tangy Carolina Sauce on the side, along with other sauces.
The result of all my "hard work" and your help!
4 hrs of smoke (2hrs maple, 2hrs cherry)
11+ hrs of 220-245 heat 45 min of FTC
(http://i1249.photobucket.com/albums/hh518/VAsoundguy/8c7ca1b5.jpg)
(http://i1249.photobucket.com/albums/hh518/VAsoundguy/750ff4fa.jpg)
Looks pretty dang good
Hard work!, yeah, that's what you tell everyone else. We know the truth ;D. Nice looking poke!!
Sent from my iPhone using Tapatalk
Quote from: VA soundguy on July 24, 2012, 04:11:33 PM
Thank you all for your answers! I am 9 hrs into cooking and have applied the texas crutch to power through the stall. Since this will be done late tonight and I plan on eating it for dinner tomorrow, is it best to pull it apart tonight and store pulled? or store the whole cooked butt, and pull it after warming it up in a slow cooker?
Again thanks for helping a new guy. I try to search for these answers but this forum is so extensive even a stay at home doesnt have enough time!
When you applied your Texas crutch, did you put any liquid like apple juice in the foil with the butt? I have never used the crutch on my butts and am interested whether you think it helped make the butt more moist?
Quote from: Smokin Elvis on July 28, 2012, 05:15:13 AM
When you applied your Texas crutch, did you put any liquid like apple juice in the foil with the butt? I have never used the crutch on my butts and am interested whether you think it helped make the butt more moist?
Most people do, i didnt because I forgot. It still comes out very tender and moist. I served most of it up at church for some volunteers and it was highly complemented
http://www.amazingribs.com/tips_and_technique/the_stall.html <<this is a great article referenced on this forum often, it has helped me understand the technique quite a bit
Quote from: VA soundguy on July 30, 2012, 01:03:25 PM
Quote from: Smokin Elvis on July 28, 2012, 05:15:13 AM
When you applied your Texas crutch, did you put any liquid like apple juice in the foil with the butt? I have never used the crutch on my butts and am interested whether you think it helped make the butt more moist?
Most people do, i didnt because I forgot. It still comes out very tender and moist. I served most of it up at church for some volunteers and it was highly complemented
http://www.amazingribs.com/tips_and_technique/the_stall.html <<this is a great article referenced on this forum often, it has helped me understand the technique quite a bit
Thanks. Yes I have read that before...interesting how he proved his theory with the sponge. I didn't like how soft the bark was after using the crutch on brisket recently to try to get more tender brisket....maybe I should put it back in to harden the bark up after boating but the brisket did seem more tender after using the crutch....as for a butt, not sure the crutch is necessary cuz my butts come out so tender without it and I am not in that big a hurry.....put em in the day before, smoke 4 hours and let em go....FTC 3 hours and they just fall apart.