Adding sauce to chopped Q

[Chiles]

The feedback I have been getting on my Q is all over the place. Some like pulled, some like chopped. Some like sauce, some not. I'm looking for a good rule of thumb here....

So far, a select few have asked for a red peppar vinegar sauce for me to add after chopping. What do you guys do when you serve yours? Any ideas for a good vinegar based sauce and how much to add and when?

Chiles
Always learning

 

[Captain Morgan]

buddy, you ain't never gonna be able to please everyone
in the bbq world. From pulled, chopped, minced, to 5 different
sauce styles, to slaw styles, etc, there's just too many
variables and everyone is set in their ways and think
their way is the only way. I rough chop mine with a light
vinegar pepper sauce added in, and serve 2 or 3 sauce options
on the side.

 

[Puff1]

IMHO, the vinegar sauce brings out the true smoke flavor of pulled pork.

 

[bigwheel]

Guess I have to side in with da Cap'n on this one least as it applies to pushed pork. I personally prefer it mo chopped than shredded. Now chopped brisket be a whole nother ball game..best left at simply moistened with left over defatted brisket juice..then let the folks sauce it or dont sauce it to suit themselves.

bigwheel

 

[john a]

I inject with the following sauce and sprinkle a little while pulling the butt. Other sauces are on the side.

Smokin Okie's Pulled Pork Baste & Serving Sauce (makes about 5 cups)

4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)

Heat all of the ingredients in a non reactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min. I make extra and put it in the fridge and it should last for a couple of months.

 

[Diva Q]

Just as was stated before there are lots of differing opinions. I prefer a lighter sweeter glaze type of sauce on my pork vs vinegar. Chopped or pulled.

 

[Jack W.]

I always season my pulled or chopped pork with a salt/peppers mix and a little rejuvination juice to keep the pork moist. Pork sitting in a pan over a heat source can be trickey.

Good Q!

Jack

 

[Nick Prochilo]

I'm with Puff on this one!