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Pulled Pork Sammiches - SC Style

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Post Fri Apr 19, 2013 3:53 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Looks good, Old Smoker... That seems like a lot of vinegar though. Usually the SC mustard sauces are a little thicker. I personally usually go with approximately 3/4 cup Yellow Mustard, 1/2 cup brown sugar, 1/2 cup apple cider vinegar, 1/4 cup honey, salt and pepper, and a couple tablespoons of molasses. Simmer for about 5 minutes. If its too thin, you can use some cornstarch to thicken it. You can also taste as you go to get the balance you're looking for. Allow to cool before serving. Taste even better the next day after refrigerating.
Large BGE
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Post Fri Apr 19, 2013 4:02 pm
Old Smoker well done
well done

Posts: 1243
Dyal it sure is and don't give into the temptation to take a closer sniff, my wife hates it when I make it in the house, but the taste of it is unbelievable, stout you betcha, but the way it blends with the pork, well lets just say I'm a fan. I'll give your recipe a try next butt, or what ever they're going to call them, I cook.
22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete

Post Fri Apr 19, 2013 4:10 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Just saw where it has onions in it...that'll thicken it. Didn't see that on my first glance. :) I'll hafta give it a go!
Large BGE
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