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Old 04-23-2006, 09:28 PM   #1
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Pulled Pork barbeque sauce?

I am looking for something simple, meaning I don't have to do anything but maybe mix before putting it into the crockpot. My plan is to cook the pork loin roast for about 5 hours in the crockpot with some water, then pull it apart, add the sauce and cook it for another few hours. How does that sound?

Just loooking for a bbq sauce recipe for the pork.

Thanks :)

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Old 04-23-2006, 09:33 PM   #2
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A pork butt is a better piece of meat for that recipe. A loin is a very lean cut and is better suited to roasting.

As far as sauce is concerned, are you looking for someone to recommend a brand because, "I am looking for something simple..." or are you looking for a recipe for homemade sauce?
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Old 04-23-2006, 10:08 PM   #3
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As Andy said, anything almost but pork loin is better for pulled pork, but butt/shoulder/picnic is the prime. Pork loin isn't even good for roasting but good for braising.
My BBQ sauce is as follows

1 bottle ketchup--24-28-32 oz.
1 ketchup bottle vinegar
3/4 c yellow mustard
3/4C worcestershire sauc
3/4C brown sugar
3 oz. liquid smoke (optional as you want)
Simmer uncovered for 45 minutes.
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Old 04-23-2006, 10:10 PM   #4
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Actually do you want my VERY tried and true recipe for pulled pork? It is pretty well known on the internet.

If you choose to use commercial BBQ sauce for your pulled pork I STRONGLY recommend diluting commercial BBQ sauce half and half with vinegar.
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Old 04-24-2006, 01:53 AM   #5
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Bbq

I do the Boston Butt for my pulled pork.
We usually have a roast pork diner then pull the rest for BBQ sandwiches.

With the abundance of BBQ Ssuces on the market I feel sure a person could find one as good as any you could make.

I use the Bulls Eye.
Thanks to Grechen I will cut it a bit with some vinegar because it can get pretty "heavy" straight out of the bottle.
It's flavor is very close to the taste I knew growing up in the Blue Ridge Mountains of Virginia.

Charlie
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Old 04-24-2006, 07:07 AM   #6
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Cook your pork butt in a 250* oven, uncovered for 8 hours for the best pulled pork.
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Old 04-24-2006, 07:13 AM   #7
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Here's the recipe for the traditional NC vinegar pulled pork dressing - note, it's only put on the pork after the cooking is done, right before serving; it's not cooked along with the meat, unless you're doing it in a pit outside; then it can be brushed on the pork while cooking, and then some added at the end, mixed in after the pork is shredded.

VINEGAR SAUCE

(NORTH CAROLINA SAUCE FOR PULLED PORK)


makes 4 cups

2 cups cider vinegar
1/3 cups water
5 tsp. salt
¼ cup brown sugar
4tsp. crushed hot pepper
1tsp. black pepper
1tsp. white pepper

Combine vinegar, water, brown sugar, salt, hot pepper flakes and peppers in bowl and whisk til sugar and salt are dissolved.

Note - DH remembers a quart jar of this always sitting in his grandma's pantry, to 'age'!

Edited to remove 'ketchup' from the instructions!
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Old 04-24-2006, 08:26 AM   #8
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The vinegar sauce is eastern NC style BBQ. Western NC BBQ sauce is like mine--tomato based. And the sauce is only put on at the table as Marmalady says--never cooked with it.
The other Eastern NC vinegar sauce is about an inch of black pepper instead of red pepper.
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Old 04-24-2006, 09:10 AM   #9
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Here is a simple vinegar based pulled pork sauce I use on a regular basis. We call it North Carolina pulled pork but I have no idea were it came from.

North Carolina pulled pork:

1 Cup white vinegar
1 Cup cider vinegar
4 Tablespoon sugar
1 Teaspoon cayenne pepper
1 Tablespoon red pepper flakes
1 Teaspoons salt
1 Teaspoon black pepper

Mix together and let stand overnight before mixing into cooked pulled pork.

Enjoy,
Bryan
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Old 04-24-2006, 09:22 AM   #10
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Quote:
Originally Posted by Hungry
I do the Boston Butt for my pulled pork.
We usually have a roast pork diner then pull the rest for BBQ sandwiches.

With the abundance of BBQ Ssuces on the market I feel sure a person could find one as good as any you could make.

I use the Bulls Eye.
Thanks to Grechen I will cut it a bit with some vinegar because it can get pretty "heavy" straight out of the bottle.
It's flavor is very close to the taste I knew growing up in the Blue Ridge Mountains of Virginia.

Charlie
Are you related to those WALTONS????
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