Pig Picker Pucker Sauce

[bee]

This recipe comes from the The Barbecue Bible by Steven Raichlen. It is noted that this is your typical NC BBQ sauce consisting of vinegar and red pepper flakes, with a touch of sugar to cut the acidity, while most other BBQ sauces consist of ketchup bases.

It is also noted that this sauce is best used with shredded or chopped pork as it is a thin sauce that can soak into the tiny pieces of meat.


Pig Picker Pucker Sauce

1-1/2 cups cider vinegar
3/4 cup cold water
2 TBS sugar, or to taste
1 TBS hot pepper flakes
1 small onion, sliced thin
1-1/2 TBS coarse salt (kosher or sea), or to taste
1/2 tsp fresh ground black pepper

Combine all ingredients in a bowl and stir until the sugar and salt are dissolved. Correct the seasoning, adding salt if needed. Serve this sauce on shredded barbecued pork. You could prepare this sauce ahead, but why bother? It's so quick and easy to prepare, you should make it from scratch as you need it.

About 2-1/2 cups

[bean]

Thanks for posting, I'd love to make this!

[bee]

bean said:

Thanks for posting, I'd love to make this!

Me too but not sure how I could do a pulled pork? Any suggestions? I do not have a smoker so not sure what kind of pork to use (butt, shoulder??) or how to prepare it.

I know you are suppose to use a fatty portion of pork for pulled pork.

[bean]

The guys at DH's work always have BBQ lunches out there. I don't even care for pork, but this guy makes the best pulled pork anywhere! He always uses the butt and slow smokes/grills it.

DH has a new smoker out back on the same counter as the pizza oven and I can't wait for him to break it in.

I know some people make pulled pork in the crockpot. I have not tried that.

What about in the oven? Do they need to be smoked?

[gobucks]

I've done pulled pork in the crock pot before. It's been awhile (DH's surprise 30th bday party when we were dating, 5 years ago!). I asked my mom what to get, seasoned w/salt and pepper, placed in crock pot, covered w/water and slow cooked for 8-10 hours. By then it was shredable. I drained that, reserving some of the juices, added bbq and some juice. Held onto the juice to add as needed to keep the pork from drying out.

If you don't have a smoker, this is the next best thing.

[bean]

This was over at CK -

Coll's Slow Cooked Pulled Pork

Prep time: 30 mins
Cook time: 8-10 hours
Yields: 8-12 cups or 16-24+ sandwiches

4-6# boneless pork shoulder-blade roast cut into 4 pieces, fat removed
1/4 C water
1 medium onion - coursely chopped
1/2 C cider vinegar
1/2 C ketchup
1/4 C light (mild) molasses
2 T sweet paprika
2 T spicy brown mustard
2 T worcestershire sacuce
1 t red ground (cayene) pepper
1 t finely ground black pepper
1 t salt
1/2 t liquid smoke flavoring (opt)

16+ soft buns

Creamy cole slaw

Combine all ingredients, except pork.
In a 4-5+ quart crockpot, place the pork pieces, pour sauce over to coat.

Cover and cook with lid on for 8-10 hours until pork is very tender and falling apart. *Can cook overnight.

Transfer pork to a large bowl or platter, cool and pull apart with fingers or forks.
Place pork back into the sauce.

OPT: For a thicker sauce add an addititonal 1/2 C each of your fav BBQ sauce and ketchup. Heat through thoroughly.

Serve on buns and smother with a scoop of creamy cole slaw for true Southern Style pulled pork samiches.

[bean]

Another - shadow made this and gave it rave reviews.

Barbecued Pulled Pork (shadow)

Easy Home Cooking Magazine

INGREDIENTS:
1 boneless pork shoulder or butt roast (3 to 4 pounds)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon black pepper
½ teaspoon ground red pepper
1 medium onion, thinly sliced
1 medium green bell pepper, cut into strips
1 bottle (18 ounces) barbecue sauce
½ cup packed light brown sugar


Sandwich rolls or hot cooked rice

PREPARATION:
1. Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast.

2. Place onion and bell pepper in 5-quart slow cooker; add pork. Combine barbecue sauce and brown sugar in medium bowl; pour over meat. Cover; cook on LOW 8 to 10 hours.

3. Transfer roast to cutting board. Trim and discard remaining fat from roast. Pull pork into coarse shreds using 2 forks. Serve pork with sauce on sandwich rolls or over rice.