Pulled pork- Sauce or no sauce

[Mo Smoke]

I like pulled pork.. who doesn’t . I noticed Most places that sell pulled pork don’t add sauce until it’s on the bun. I can see where that’s good because it lets you put whatever type of you want on the meat. But I also like to add sauce to the entire pan of meat. To me it keeps it keeps it moist and gives it a real good bbq flavor. Wanted to know what you guys do.


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[Dirtytires]

I typically don’t add any to mine. I like to let everyone put on what they want. It also allows me more flexibility on the leftovers.

The exception is when I pull a pound out of the freezer and warm it all day in the crock pot. Gotta add just a bit to keep it from drying out. The key to me is finding a mild sauce that doesn’t overpower the rub. I want to taste the meat, not some super heavy sauce and feel really good pulled pork is able to stand alone.

To each their own.

[SAFETYHARBORREDNECK]

I concur with Dirty.I enjoy the flavor of the meat and spices.
And everybody else can put on whatever sauce they like.

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[mp4]

Me too...sauce on the side all day every day.

[bswisher]

No sauce here, just a dry rub and sometimes i will do an injection.. smoked right and it will have all of the moisture it needs. I agree that adding some sauce after pulling from the freezer is ok though. When i sauce on the bun I like a mustard based sauce.

[YTQBBQINC]

I use one bottle of my bbq sauce per shoulder. Enough to impart flavor but not enough to where you could tell it’s sauced. Everyone always likes and requests it and I’ve won best in pork doing it that way (“backyard” style cook off). But like anything, it’s all up to what flavor profile you’re trying to hit.


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[Stewart]

I add 1/4-1/2 a bottle of the flavor of the day when I blow apart a butt. Just enough to taste and keep meat moist.

[Rodcrafter]

I use the Texas crutch to finish off the butts so this captures a lot of juicy stuff (fat and other) I like to put about 1/2 cup of sweet sauce and mix all that together when I’m serving it to the masses and just the juicy stuff If I’m bagging it for my lunch


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[Stewart]

I agree with you rodcrafter I save all that "aujus" it's added in along with the sauce. Makes for a fine mess lol. Sometimes I will take sauce and baste the butts like you would ribs to add to the bark.