Nick Prochilo
Chef Extraordinaire
Usually vinegar but sometimes tomato. But I never rule out mustard!
Burnt Food Dude said:I know saucing pulled pork is a personal and regional thing butt...
My wife and I like our pork au naturale but I lean towards vinager.
Do you like a tomato, vinager, mustard or no sauce?
Diva Q said:tomato - but that is only because I probably haven't had a decent vinegar yet
John A. said:[quote="Diva Q":2urlwydc]tomato - but that is only because I probably haven't had a decent vinegar yet
Try this one Diva, great flavor with the ketchup.Diva Q said:tomato - but that is only because I probably haven't had a decent vinegar yet
Puff said:Try this one Diva, great flavor with the ketchup.Diva Q said:tomato - but that is only because I probably haven't had a decent vinegar yet
2 c Cider vinegar
1 1/3 c water
1/2 c kethup plus 2 Tbs.
1/4 c packed brown sugar
5 teas. salt
4 teas. red pepper flakes
1 teas. cracked black pepper
1 teas. white pepper
Mix everything and let it set a while.
WalterSC said:I can use with either of the three to be honest. I perfer mustard normaly, how about a mix of all three???
Rich Decker said:WalterSC said:I can use with either of the three to be honest. I perfer mustard normaly, how about a mix of all three???
Walter, I was the table captain at a contest where the team used a very yellow mustard sauce on the pork. It looked horrible, the mustard turned the pork a neon, florescent lime green color. The flavor was pretty good but I don't think the judges could get over the color. It scored in the middle of the pack but I thought it should have been higher.
I don't eat pork but for contests I use a mix of both a KC sauce and a NC sauce.