Woodman1
Executive Chef
NO I don't mean Larry! I was catering a grad party yesterday and really realized just how BAD pulled pork looks after about 10 minutes in a chafing dish!
boar_d_laze said:When I'm pulling pork, I always pull it into a little sauce; then when I plate, which largely means putting Mr. Brown around the outside, and building a pile of Ms. White in the center, I also lightly coat with sauce. The moisture (and the oil) from the sauce helps keep the meat glistening and attractive.
Mid-Carolinas Dijon Mustard Sauce for Pulled Pork:
2 cups cider vinegar
3/4 cup dijon mustard
1/4 cup mayonnaise
1 cup corn oil
1/2 cup maple syrup
[optional] 1/4 cup bourbon, rum, or brandy
2 tsp hot sauce (preferably Bufalo chiptotle or Tabasco chipotle)
Use the blender and add things in any order you damn please, as long as the oil is last.
I got this recipe from a then girlfriend in the mid seventies. She's from Savannah, and was educated in New Orleans. Her mother was from Atlanta. How or why this is supposed to be mid-Carolinas I don't know. I can't recall whether she said Crystal or Red Rooster hot sauce, but as you can see that whatever it was has been superseded by my California reality.
CarolinaQue said:If you do Bill, could you please change the name of the recipe as it is in no way, shape or form a "Carolina" style sauce. Even by Rich' own admission. Unless you count the mustard style sauces of Saouth Carolina. But even those don't call for mayonnaise. I'd just hate to see the good name on real Carolina 'Que be miss-represented like that. I'd say that this sauce is more of a fusion of a Geaorgia and Alabam style sauce.
Tim