Pulled pork sauces are usually optional and you should remember that the sauces are never added to the pork when cooking. It can be added over the pork once it’s pulled or it can be served separately.

Piedmont Cider Vinegar Barbecue Sauce

Carolina Barbeque is the most popular barbeque in US and the secret ingredient of Carolina barbeque sauce is vinegar. It can also be great pulled pork sauce. With the Carolina barbeque technique, the piedmont cider vinegar barbeque sauce is prepared. The vinegar allows the meat to soak along with the spices completely.

Ingredients

Ingredients

Amount

Cider vinegar

1 ½ cups

Ketchup

½ cup

Water

½ cup

Sugar

1 tablespoon

Salt

1 teaspoon

Red pepper flakes

¼ teaspoon

Time & Yield

Total Time

20 minutes

Yield

8 servings

Directions

  1. Mix all the ingredients in a large bowl and blend well.

  2. Store in an air-tight container for 3 days in refrigerator so that all flavors blend well.

Memphis Barbecue Sauce

This one is great tomato based barbeque sauce, which can be used as pulled pork sauce as well as ribs sauce. It has the perfect balance of vinegar and tomato, which gives it a tangy flavor, working well with any kind of pork.

Ingredients

Ingredients

Amount

Onion, chopped

1 cup

Garlic, smashed

2 cloves

Ketchup

3 cups

Apple cider vinegar

½ cup

Dark brown sugar

¼ cup

Steak sauce

¼ cup

Worcestershire sauce

¼ cup

Molasses

3 tablespoons

Yellow mustard

3 tablespoons

Ground celery seeds

½ teaspoon

Kosher salt

To taste

Liquid smoke

1-2 teaspoons

Vegetable oil

2 tablespoons

Time & Yield

Total Time

30 minutes

Yield

1 quart

Directionos

  1. Heat oil in a pan over medium heat and add the onion and garlic.

  2. Cook till onion turns golden, and then add the ketchup, 1 cup of water, vinegar, brown sugar, steak sauce, Worcestershire sauce, molasses, celery seed and 1 teaspoon salt.

  3. Bring the mixture to boil, simmer for 15 minutes and add the liquid smoke.

  4. Strain and use.

Mustard Sauce

Mustard is very popular in the south of South Carolina and North Georgia. This kind of barbeque sauces does not contain tomatoes. Mustard is preferred over it and an extra kick is achieved from the balsamic vinegar, which also gives it a unique color.

Ingredients

Ingredients

Amount

Yellow mustard

1 cup

Balsamic vinegar

½ cup

Brown sugar

⅓ cup

Butter

2 tablespoons

Worcestershire sauce

1 tablespoons

Lemon juice

1 tablespoons

Cayenne

1 teaspoon

Time & Yield

Total Time

40 minutes

Yield

2 cups

Direction

Mix all the ingredients and simmer for 30 minutes on low heat.

Tar-Heel BBQ Sauce

This particular sauce does not contain any tomato or spices; instead, it is packed with flavor because of all ingredients in it. Originally from North Caroline, it contains vinegar and gives the pork lot of flavor and moisture.

Ingredients

Ingredients

Amount

Cider vinegar

1 quart

Melted vutter

¼ pound

Onion, minced

⅓ cup

Tomato paste

⅓ cup

Worcestershire sauce

2 tablespoons

Soy sauce

2 tablespoons

Garlic, minced

2 cloves

Ground black pepper

1 teaspoon

Time & Yield

Total Time

25 minutes

Yield

5 cups

Directions

  1. Mix all the ingredients in a sauce pan and cook for 15 minutes, stirring occasionally.

  2. It can be used as basting and dipping sauce.

Best Odds Pulled Pork Table Sauce

This particular sauce can be made and stored in a bottle and used for pulled pork as well. It has a combination of vinegar, tomato and mustard and tastes brilliant with pulled pork.

Ingredients

Ingredients

Amount

Apple cider vinegar

1 ½ cup

Ketchup

½ cup

Prepared mustard

2 tablespoons

Prepared brown sugar

2 tablespoons

Black pepper

1 teaspoon

Salt

1 teaspoon

Cayenne

1 teaspoon

Time & Yield

Total Time

20 minutes

Yield

2 servings

Direction

Mix all the ingredients in a sauce pan and simmer till the sugar dissolves. And then serve warm.

ANY IDEAS ABOUT THIS TOPIC?

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  • LynnMar.13 19:59
    Hi Alan - I see you got no reply! But I also looked at the photo for that sauce (that I'm currently making) and they show so many photos, it's difficult to figure out which one is the final product! Main point is this - how did yours taste?? I used Grey Poupon mustard as only thing I had on hand after already going to the grocer…I don't think the color or consistency matters with pulled pork as we've had thick, medium and very thin (watery) sauces at many different venues and all tasted great! (if the pork is very dry, you'd want it thin!)
  • AlanAug.25 12:20
    Hi guys my name is Alan Ive made your mustard sauce but what mustard do you use i used English mild must which is not dry mix all ingredients but it looks nothing like ur pic any advice pls
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