BBQ Sauce for pulled pork

[Meataball23]

Buddays - Im doing a pulled pork today and looking for suggestions on a tomato/molasses based sauce.

Thanks!

[Ogre]

Quick Solution out of a bottle...Sweet Baby Rays. Touch it up with some NC wash and Texas Pete.

NC wash

1/2 Cup Cider vinegar
1/2 Cup white wine vinegar
1 T Brown sugar light
1 t Kosher Salt
½ t Ground cayenne
½ t Coarse Kitchen Ground black pepper

Texas Pete to taste...careful the cayenne pepper lingers

Try just this on your pork and try just sweet baby rays then mix the two for the amount of bite that is good for you.

Usually 1/4 wash 3/4 red sauce of your choice. I have tried many red sauce recipes and Sweet Baby Rays holds up for a bottled sauce.

[mikeyboy]

Quick Solution out of a bottle...Sweet Baby Rays. Touch it up with some NC wash and Texas Pete.

NC wash

1/2 Cup Cider vinegar
1/2 Cup white wine vinegar
1 T Brown sugar light
1 t Kosher Salt
½ t Ground cayenne
½ t Coarse Kitchen Ground black pepper

Texas Pete to taste...careful the cayenne pepper lingers

Try just this on your pork and try just sweet baby rays then mix the two for the amount of bite that is good for you.

Usually 1/4 wash 3/4 red sauce of your choice. I have tried many red sauce recipes and Sweet Baby Rays holds up for a bottled sauce.

I would go with the above. This man knows what he's talking about.

[biggestmexi]

i really hate to say it but Sweet Baby Rays is really good hot.
temp. wise.

I really changes it character when heated for a short period of time. it gets a nice spice warmness to it.

its really good though.

but cold...BLECH!

[Perrynoid On Demand]

Cant go wrong with Sweet Baby Rays stuff. Its magical

[joethebartender]

Quick Solution out of a bottle...Sweet Baby Rays. Touch it up with some NC wash and Texas Pete.

NC wash

1/2 Cup Cider vinegar
1/2 Cup white wine vinegar
1 T Brown sugar light
1 t Kosher Salt
½ t Ground cayenne
½ t Coarse Kitchen Ground black pepper

Texas Pete to taste...careful the cayenne pepper lingers

Try just this on your pork and try just sweet baby rays then mix the two for the amount of bite that is good for you.

Usually 1/4 wash 3/4 red sauce of your choice. I have tried many red sauce recipes and Sweet Baby Rays holds up for a bottled sauce.

I would go with the above. This man knows what he's talking about.

I concur.
You don't want to put straight bottled sweet BBQ sauce on pulled pork... use that North Carolina vinegar mix with it and put it in a squeeze bottle. Or use a mustard base for the vinegar sauce for South Carolina style pork.

[Ogre]

i really hate to say it but Sweet Baby Rays is really good hot.
temp. wise.

I really changes it character when heated for a short period of time. it gets a nice spice warmness to it.

its really good though.

but cold...BLECH!

yes yes heat to a medium warm...cold like refrigerator cold is awful for any sauce. Also I believe I left out red pepper flakes from my NC wash recipe. Add this sparingly and wait a couple of days and the dehydrated pepper flakes have a chance to blend with the other flavors. They take on a shape and texture that can only be achieved by soaking them for a couple of days. Shelf life refrigerated is about 30 days. In a saucepan warm the Carolina, but dont take too big of a wiff or you will cry like a baby, then add your red of choice to get the proper texture. It help when the sauce is a little thin, that way maximum absorption is achieved instead of sauce on the outside of meat. In the dead of winter this is a good comfort sauce.

[biggestmexi]

dont know if you guys can get ancho but if you grind that up and add a little chipolte youll get some nice back of the throat heat as well.

one my fav spices, because its a slow gradual heat climb but not intense.


imma gunna try that recipe ogre.

[Meataball23]

yes yes heat to a medium warm...cold like refrigerator cold is awful for any sauce. Also I believe I left out red pepper flakes from my NC wash recipe. Add this sparingly and wait a couple of days and the dehydrated pepper flakes have a chance to blend with the other flavors. They take on a shape and texture that can only be achieved by soaking them for a couple of days. Shelf life refrigerated is about 30 days. In a saucepan warm the Carolina, but dont take too big of a wiff or you will cry like a baby, then add your red of choice to get the proper texture. It help when the sauce is a little thin, that way maximum absorption is achieved instead of sauce on the outside of meat. In the dead of winter this is a good comfort sauce.

Alright I love it, thanks for the tips!

[Hottub]

Mexi is correct. Anchos rule. I love to use them in sauces and marinades.
I buy them dry, then rejuvinate them with a slow boil. Cool, chop and add to any meat preperation you like. Beef, pork, chicken, it's all good.

[led37zep]

North Carolina Style is the best!!!!!!!

[KingGeno]

If you didn't use Sweet Baby Ray's, you are a giant asshole.

I like to add some tobasco sauce to it, about an 1/8 the amount of bbq sauce volume.

I use it on meatloafs a lot.

[tanless1]

Ive been doing a brown sugar rub....w/ other stuff.

[Lady Resin]

I use Sweet Baby Rays sometimes. Awesome stuff. I love making this one in the slow cooker. (http://www.recipezaar.com/Yankee-Cheater-Pulled-Pork-209351)
The last time I made it I only had a 1/4 cup of honey. I added a 1/4 cup of molasses to it.

[KingGeno]

Thanks LR! I'm looking for a good pulled pork recipe for my BBQ Pulled Pork/Coleslaw on Long Roll obsession. Just fantastic.

[Lady Resin]

Thanks LR! I'm looking for a good pulled pork recipe for my BBQ Pulled Pork/Coleslaw on Long Roll obsession. Just fantastic.

It doesn't say it on the recipe, but what I did was reduce the sauce. I went a little to long and the molasses ruined one of my pots. Just keep an eye on it. If your using only honey you should have no problem with the reduction.

[biggestmexi]

seems to me like your almost cooking carnitas their. (not the fried type)
Im gunna grill some butt roast today on duh webbbbber for din-din.

and im gunna make ogre's stuff wit it.

post pics and results later.