Pulled Pork Finishing Sauce

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

1
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Servings:
1
Yield:
1 serving (1/2 cup)

Ingredients

  • ½ cup apple cider vinegar

  • 1 ½ tablespoons dark brown sugar

  • ½ teaspoon Creole seasoning (such as Tony Cachere's®)

  • ½ teaspoon salt

  • ½ teaspoon crushed red pepper flakes

  • ¼ teaspoon black pepper

Directions

  1. Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.

  2. Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

Cook's Note:

I use the above finishing sauce on my pork butt recipe published on this site - "Simple Smoked Pork Butt". You may want to strain the liquid, or snip the hole bigger in the squeeze bottle to allow the crushed red pepper to get through.

Nutrition Facts (per serving)

112 Calories
0g Fat
23g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 112
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 1412mg 61%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 20g
Protein 0g
Vitamin C 1mg 7%
Calcium 31mg 2%
Iron 1mg 4%
Potassium 166mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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