Best 4 Smoked Pork Butt Finishing Sauce Recipes
If you are looking for a recipe to cook smoked pork butt finishing sauce, then you have come to the right place. We have gathered some of the best recipes from around the web, so that you can find the perfect one for your taste. Whether you like your sauce sweet, savory, or spicy, we have a recipe that will satisfy your cravings. So, what are you waiting for? Start browsing our collection of recipes today and find the perfect one for your next smoked pork butt.
Let's cook with our recipes!
PULLED PORK FINISHING SAUCE RECIPE
Pulled pork is typically smoky and delicious enough to eat on its own, the sauce will bring an entirely new dimension of punch and flavor that is unequal to any other Southern BBQ dish.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 5
Steps:
- Get a mixing bowl and combine all the ingredients. Mix thoroughly.
- Add all ingredients to a saucepan.
- Bring to a boil, and then reduce to low heat.
- Simmer for about 10 minutes.
- Apply the sauce to the pulled pork while it is still warm, after cooking.
- Mix through, and keep another batch for when you come for seconds. Believe us, you will need it.
Nutrition Facts : ServingSize 56 g, Calories 80 kcal
SMOKED PORK BUTT WITH SWEET AND SMOKY BBQ SAUCE AND BRUSSELS SPROUTS WITH THAI CHILI VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 10h15m
Yield 4 servings with leftover pork and sauce
Number Of Ingredients 35
Steps:
- For the smoked pork butt: Trim some of the fat off of the pork butt and expose about a quarter of the meat. Stir together the cayenne, 2 cups salt and 2 cups pepper and rub the pork butt all over with the spice mix. Let sit at room temperature, 1 hour.
- Meanwhile, prepare a smoker for cooking at 225 degrees F. Place the pork butt in the smoker and smoke, adding wood chunks as necessary and maintaining a temperature of 225 degrees F, until an instant-read thermometer inserted into the pork registers 165 degrees F, about 9 hours. Remove the pork and shred off the meat. (Yield: 10 to 12 servings)
- For the Brussels sprouts: Fill a large pot with canola oil and bring to 350 degrees F over medium-high heat. Line a baking sheet with paper towels. Fry a quarter of the Brussels sprouts until caramelized, 2 to 3 minutes, then transfer to the lined baking sheet for 30 seconds. Transfer to a stainless steel bowl and toss with a quarter of the Thai vinaigrette, a quarter of the cilantro and a quarter of the sesame seeds. Bring the oil back to 350 degrees F and repeat with the remaining ingredients in the same manner.
- Put the Brussels sprouts into a bowl and garnish with lime wedges and some toasted sesame seeds. Serve with some Smoked Pork Butt and Sweet and Smoky BBQ Sauce. Reserve the remaining
- In a large bowl combine the brown sugar, bourbon smoked paprika, cayenne pepper, garlic powder, onion powder, 12 tablespoons salt and 1 teaspoon black pepper. Whisk them together very well, making sure there are no lumps.
- In a separate bowl, combine the tomato sauce, ketchup, tomato paste, honey, molasses, Worcestershire sauce, cola, vinegar, browning and seasoning sauce and liquid smoke. Whisk together until well combined.
- Pour the wet ingredients into the dry spices and whisk vigorously until combined. Pass through a strainer to get any lumps out.
- Place the fish sauce, sugar, lime juice, vinegar, ginger, garlic, lime leaf and chiles in a blender and blend until smooth. Transfer to a stainless steel bowl and whisk in the lime zest and sambal oelek. Set aside.
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.
Provided by France C
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- 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.
- Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1412.1 mg, Sugar 20.4 g
SMOKED BOSTON BUTT WITH CAROLINA VINEGAR SAUCE
My favorite kind of barbecued meat with my favorite kind of sauce! From Taste of the South magazine.
Provided by KathyP53
Categories Pork
Time 13h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Smoked Boston Butt:.
- Soak mesquite wood chips in water for at least 30 minutes.
- Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
- In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
- Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11-12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone. Serve with Carolina Vinegar Sauce or your favorite barbecue sauce.
- Carolina Vinegar Sauce.
- In a medium bowl, combine vinegar, brown sugar, red pepper, salt, black pepper, hot sauce, and smoked paprika. Cover, and refrigerate for up to five days.
Nutrition Facts : Calories 26.8, Fat 0.2, Sodium 2108.4, Carbohydrate 5.4, Fiber 0.5, Sugar 4.3, Protein 0.3
Tips:
- To ensure the pork butt is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 195°F (90°C) before removing it from the smoker.
- Let the pork butt rest for at least 30 minutes before shredding it. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- The finishing sauce can be made ahead of time and stored in the refrigerator for up to 5 days. When ready to use, simply reheat it over low heat until warmed through.
- For a thicker sauce, add a cornstarch slurry made of equal parts cornstarch and water. Bring the sauce to a simmer and then whisk in the cornstarch slurry until the desired consistency is reached.
- Serve the pulled pork with your favorite sides, such as coleslaw, baked beans, or potato salad.
Conclusion:
With the right finishing sauce, you can elevate your smoked pork butt from good to great. Whether you prefer a sweet, smoky, or tangy sauce, there is a recipe in this article that will suit your taste. So next time you're smoking a pork butt, be sure to try one of these finishing sauces to create a truly unforgettable meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love