Pulled Pork Finishing Sauce

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. 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. This makes enough for a 8 pound pork butt/shoulder.

• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 112 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon crushed red pepper flakes
• ½ cup apple cider vinegar
• ¼ teaspoon black pepper
• 1 ½ tablespoons dark brown sugar
• ½ teaspoon Creole seasoning (such as Tony Cachere's®)

Recipe Instructions

Step 1

Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.

Step 2

Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.