Vinegar Hot Sauce For Pulled Pork Recipes
VINEGAR HOT SAUCE FOR PULLED PORK
Every experienced barbecuer has an opinion on sauces/marinades/rubs. This marinade is made for a pork butt that has already been cooked on a hickory smoke grill with a dry rub. This recipe is from the Loveless Cafe in Nashville, Tennessee. It is to marinate the pulled pork after you have cooked it for an extended time over the smoky hickory fire on your grill. This is to be used before you add barbecue sauce to the meat! It can also be used while cooking, but according to the author, it is to be used after removing the pork butt from the fire, to ensure moistness in the meat. I cooked my pork butt 9 hours before pulling and adding this sauce, but it is worth the wait! I can also see using this like wicker's sloshing sauce...marinating pork ribs and pork butts before cooking to tenderize and reduce cooking time. It has a great flavor and is easy to prepare.
Provided by breezermom
Categories < 15 Mins
Time 8m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking.
- Pull your pork and let it rest in the marinate.
- Serve, with optional barbecue sauce.
PULLED PORK BARBECUE WITH HOT PEPPER VINEGAR SAUCE
Make and share this Pulled Pork Barbecue With Hot Pepper Vinegar Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 4h30m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Make the rub: in a bowl, combine all the rub ingredients.
- Coat roast evenly with the rub; let stand at room temperature for 30 minutes before grilling.
- Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185° and 190°, 3-4 hours.
- The meat should be so tender it pulls apart easily.
- Remove from the grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
- Make the sauce: in a saucepan, combine the sauce ingredients, including salt and pepper to taste; bring to a boil.
- Decrease heat to low and simmer for 10 minutes; keep warm.
- Thinly slice, chop, or pull the pork meat into shreds with your fingers or two forks, discarding any large bits of fat.
- Moisten the meat with some of the sauce and mix well in a bowl.
- Grill buns over Direct Medium heat until lightly toasted, about 30 seconds.
- Serve the pulled pork warm on the buns with the remaining sauce on the side.
Nutrition Facts : Calories 406.1, Fat 30.8, SaturatedFat 10.6, Cholesterol 107.5, Sodium 256.7, Carbohydrate 4.3, Fiber 0.4, Sugar 3.4, Protein 25.5
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NORTH CAROLINA-STYLE PULLED PORK WITH VINEGAR SAUCE
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3.4/5 (111)Estimated Reading Time 2 minsServings 6-8
- Mix first 6 ingredients in a medium bowl. Add pork and toss to coat. Cover and refrigerate overnight.
- Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat oil in pot. Working in batches, add pork and cook until browned; transfer to plate. Add broth, beer, and browned pork, with any juices from the plate, to pot. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 42 minutes and press Start to cook.
- Release pressure manually by opening vent. Remove lid. Transfer pork to a platter and let cool. Discard cooking liquid.
- Combine all ingredients in the cleaned pot. Press Warm; set timer for 15 minutes and press Start. Bring to a simmer; cook for 15 minutes. Meanwhile, shred pork with your fingers. Serve with vinegar sauce.
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