Pulled Pork Finishing Sauce (2024)

FAQs

What is a finishing sauce? ›

A finishing sauce is a flavorful liquid or semi-liquid mixture that is added to a dish just before serving. It is designed to enhance the overall taste and appearance of the dish, providing a final burst of flavor and moisture.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew. Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce.

Chances are, you've got the ingredients on hand already. Traditional barbecue pork or pulled pork is served with a sauce on the side. This tableside classic combination uses cider vinegar for sourness; brown sugar for sweetness, tomato for color; and cayenne for heat. There's also a bit of mustard, too.

Remember that the three basic elements of a finished sauce are a liquid, a thickening agent, and additional seasoning and flavoring ingredients.

Storing pulled pork

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

Pull the pork from the fridge to take the chill off while you chop a few onions and smash garlic cloves. Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy.

The gelatin also thickens a bit as the meat cools during the rest, so more of it stays in the meat when sliced or pulled. Many competition barbecue teams will wrap briskets and pork butts in aluminum foil during the final stages of cooking and add broth, juice, or other flavorful concoctions to the foil package.

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.

At what point do you wrap pulled pork? ›

When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out.

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

In a small prep bowl, add 2 tbsp water to 1 tbsp cornstarch and mix until smooth. Add cornstarch mixture to BBQ sauce in pot, whisking until well integrated. Continue to whisk until sauce thickens slightly. (Repeat cornstarch process for thicker sauce.)

What now? Apple cider vinegar and red pepper flakes. Agree with apple cider vinegar or your favorite barbecue sauce. But try to go with a sauce on the lighter or spicier side, not something thick and ketchupy like Kansas City style.

A glaze is typically added near the end of a cook that's not tomato based and is typically sweet and somewhat thick. A finishing sauce is added after the cook and can just about anything, but is added just before serving usually.

Monter au Beurre is a French term used to describe the process of adding or whisking in whole, cold butter into a sauce or puree at the end of the cooking process. This process, which is usually done off the heat, adds shine, flavor and richness.

If you want to create a marinade or glaze, but don't have the time to make your own recipe, a pre-made sauce can also work. Yumm! Sauce is the perfect ingredient because it can be used as your base for a marinade and grilling glaze or simply brushed on your meat and veggies straight out of the bottle.