Pulled Pork Finishing Sauce

This pulled pork finishing sauce transforms delectably tender shreds of smoked pork into the most mouthwatering barbecue you'll ever wrap your mouth around!

A finishing sauce is used to add moisture and additional flavor to meat dishes after they are served. This sauce "finishes" the pulled pork by being added after the meat has been shredded. My vinegar-based BBQ sauce is quick and easy to prepare and is the perfect finishing sauce to juice up any pulled pork sandwich with a tantalizing sweet and spicy kick.

Types of Finishing Sauces for Pulled Pork

• Vinegar-Based - A thin vinegar-based sauce is the traditional, and dare I say, authentic sauce to pair with shredded pork. Particularly, if you were to ask anyone in North Carolina. This is also the type of sauce we are paying homage to in this recipe.
• Mustard-Based - Mustard-based sauces are less common, but very popular in pockets of the United States like South Carolina and Georgia. Any mustard sauce is easily recognized by its bright yellow color.
• Molasses-Based - A traditional thick and sticky BBQ sauce is typically your standard molasses-based sauce. This is the most popular kind of sauce found at your grocery store. It goes well on almost any form of barbecue, including pulled pork sandwiches.

Regional Variations of Vinegar-Based Sauces

Even within North Carolina, where the thin sauce reigns supreme, there isn't a uniform standard by which the sauces adhere. Eastern North Carolina produces an almost clear simple sauce made of vinegar, sugar, salt, and peppers. Using tomatoes, such as ketchup is downright forbidden.

However, the western side of the state is a bit more relaxed about which ingredients can be added. While still being heavily dependent on vinegar, you will typically find ketchup added to the mix. This is the type I've previously replicated with my North Carolina BBQ sauce recipe.

The tangy flavor of this finishing sauce borrows from the east and west side of the state, as well as stealing a touch of mustard from South Carolina. Some may call this a Piedmont-style sauce, which often blends neighboring regions, I just call it delicious.

Ingredients Needed

• Apple cider vinegar - White vinegar can be substituted in a pinch, but apple cider vinegar is strongly recommended.
• Brown sugar - Other sweeteners you can use include white sugar, honey, or maple syrup.
• Yellow mustard - Dry mustard can be substituted.
• Tomato paste - For more sweetness, ketchup is an acceptable substitute to use instead.
• Worcestershire sauce - This is my secret ingredient to add more complexity to the sauce.
• Vinegar-based hot sauce - Tabasco sauce is one such example, but any of your favorites will work.
• Red pepper flakes - Cayenne pepper is commonly used as well to add a little heat. The flakes can be omitted altogether to lower the heat.
• Seasonings - Black pepper, salt, smoked paprika.

How to make it

This thin barbecue sauce is easy to prepare. Simply add all of the ingredients into a small saucepan and bring to a simmer over medium heat. You want to simmer it for 5-10 minutes to ensure the sugar and salt have dissolved and the ingredients are melding together.

The sauce can be used right away but it is best to let it cool first. The flavors will continue to meld as it rests in the refrigerator, making it a great sauce to prepare in advance. Serve this Carolina style sauce over finished pulled pork.

The pulled pork

The most authentic, and best way to prepare your pulled pork is to smoke it. Grab a Boston butt, or pork shoulder, from your butcher and throw it in the smoker with some hickory wood chunks. Let it smoke for 1-2 hours per pound, or until it is easily shredded with a fork. It is done when it reaches an internal temperature of 195 degrees. I recommend checking out my smoked pork shoulder recipe for more tips and tricks.

A cheater version is to make pulled pork in the slow cooker. This isn't as flavorful as smoking it, so I add a couple of dashes of liquid smoke to compensate. Expect a 4 pound shoulder to take approximately six hours on high heat.

As an honorable mention, I will say you can also make Instant Pot pulled pork, but it is my least favorite way to do it.

Tip: You can use this sauce as a mop sauce as well to moisten the pork as it cooks. Some people even add a half stick of butter to the sauce to fatten it up a bit since modern pork is so lean.

Storing Leftover Sauce

Since this is a vinegar-based sauce, it stores wells for weeks and can be made in advance. Your pulled pork sauce should be stored in the refrigerator in an airtight plastic storage container, mason jar, or squeeze bottle. You want to ensure it is air-tight or the odors in your fridge will soak into the sauce and develop off-flavors.

This recipe was originally published on March 15, 2021 on FoxValleyFoodie.com.

More BBQ Pork Recipes