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.

Gallery

Recipe Summary test

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
1
Yield:
1 serving (1/2 cup)
Advertisement

Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

112 calories; protein 0.4g; carbohydrates 22.8g; fat 0.3g; sodium 1412.1mg. Full Nutrition
Advertisement