Pulled Pork BBQ Sauce

[DIHRDHskr]

This is from a local establishment in Virginia Beach that has hosted Pig Roasts for several years. Spicy and a bit different from typical North Carolina sauce but a big hit out here. It's enough for a whole pig and then some. I usually just make a whole batch and share it with my buddies that like to smoke "butts" as much as I do. Enjoy!


This recipe is designed to allow the use of standard sized containers in their entirety.

2 Gallons White Venegar
1 Can – 7lbs 2oz Ketchup
1 Bottle – 20oz Heinz 57 Sauce
1 Bottle – 15oz Worcestershire Sauce
10oz Texas Pete (adjust to desired heat)
(8oz = mild, 10oz = medium, 12oz = hot)
2/3 Cup Crushed Pepper

Mix well and bring to a slow boil. Simmer for one (1) hour. Allow to cool and bottle for future use.

Note: To mellow the sauce add 1lb (2 cups) of brown sugar.

This recipe will make approximately 2 ¾ gallons of sauce.

 

[KingTM]

This is from a local establishment in Virginia Beach that has hosted Pig Roasts for several years. Spicy and a bit different from typical North Carolina sauce but a big hit out here. It's enough for a whole pig and then some. I usually just make a whole batch and share it with my buddies that like to smoke "butts" as much as I do. Enjoy!


This recipe is designed to allow the use of standard sized containers in their entirety.

2 Gallons White Venegar
1 Can – 7lbs 2oz Ketchup
1 Bottle – 20oz Heinz 57 Sauce
1 Bottle – 15oz Worcestershire Sauce
10oz Texas Pete (adjust to desired heat)
(8oz = mild, 10oz = medium, 12oz = hot)
2/3 Cup Crushed Pepper

Mix well and bring to a slow boil. Simmer for one (1) hour. Allow to cool and bottle for future use.

Note: To mellow the sauce add 1lb (2 cups) of brown sugar.

This recipe will make approximately 2 ¾ gallons of sauce.

Thanks, dude. I usually just rub my meat and go with that but I may have to give this a try. I noticed a distinct lack of whisky, though.

 

[DIHRDHskr]

This is the sauce you use after the pork is done. I too use a dry rub I developed during the smoking process. Enjoy!

 

[KingTM]

This is the sauce you use after the pork is done. I too use a dry rub I developed during the smoking process. Enjoy!

Gotcha, I was thinking mop. Mine will have an addition of a bit of Jameson's. Thanks, again!

 

[DIHRDHskr]

Gotcha, I was thinking mop. Mine will have an addition of a bit of Jameson's. Thanks, again!

I may have to try that. I do reduce apple cider with dried red pepper and use that as a mop. The wife really likes the apple taste. I actually modify the recipe above by using apple cider vinegar instead of white vinegar. Just prefer that hint of apple flavor.

 

[KingTM]

I may have to try that. I do reduce apple cider with dried red pepper and use that as a mop. The wife really likes the apple taste. I actually modify the recipe above by using apple cider vinegar instead of white vinegar. Just prefer that hint of apple flavor.

That sounds so good and I'm hungry. I don't have the time to BBQ tonight but I'm stopping on the way home and picking up something to grill. And beer. Gotta have beer to do it right.

I use apple cider vinegar in my brine but I love your idea of the reduced cider mop. I've never done a mop as I didn't want to screw up my world famous rub, how do you get around that?

 

[DIHRDHskr]

That sounds so good and I'm hungry. I don't have the time to BBQ tonight but I'm stopping on the way home and picking up something to grill. And beer. Gotta have beer to do it right.

I use apple cider vinegar in my brine but I love your idea of the reduced cider mop. I've never done a mop as I didn't want to screw up my world famous rub, how do you get around that?

Don't mop until the crust is formed. Around the 6 hour mark.

 

[KingTM]

Don't mop until the crust is formed. Around the 6 hour mark.

Gotcha. I didn't know if it would still take it off. I'll give it a shot. I'm doing a thing for several people at my house in a few weeks so I'll do it then with one butt and not the other to see the difference. Thanks!