Bbq Sauce Quantity For Perfect Pulled Pork

Pulled pork is a delicious dish that can be made in a variety of ways, but one question that often comes up is how much BBQ sauce to use. While there is no definitive answer, as it depends on personal preference and the size of the crowd being served, a good rule of thumb is to have at least two gallons of sauce on hand when serving a large quantity of pulled pork sandwiches. This allows people to add more sauce if they want, and ensures that there is enough to go around.

When making pulled pork in a slow cooker, it is also important to consider the amount of liquid used. Some recipes call for cooking the pork in water or another liquid before adding BBQ sauce, while others suggest putting the pork and sauce in together. Ultimately, it is up to the individual to decide how much sauce to use, but it is always better to have too much than not enough!

How much BBQ sauce to use for pulled pork

The amount of BBQ sauce you need for pulled pork depends on how much pork you are cooking and how saucy you like it. As a general rule, you should use around 1 cup of sauce for every 3-4 pounds of pork. However, if you are serving a large group of people, it is better to have too much sauce than not enough.

When cooking pulled pork, it is important to remember that the sauce is just one component of the dish. The pork itself should be well-seasoned and full of flavour, so you don't want to drown out the taste of the meat with too much sauce. A good rule of thumb is to use just enough sauce to coat the pork evenly, and then provide extra sauce on the side for people to add as they please.

If you are making your own BBQ sauce, a basic recipe typically includes ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper. You can also add other ingredients like Worcestershire sauce, honey, smoked paprika, or onion powder to give the sauce a unique flavour.

When combining the sauce with the pork, it is best to add the sauce towards the end of the cooking process. This will prevent the sauce from burning or becoming too thick. You can also add a small amount of water or chicken stock to thin out the sauce if needed.

Finally, don't be afraid to experiment and find the right balance of sauce for your taste preferences. You can always add more sauce, but you can't take it away once it's been mixed in!

How to make pulled pork in a slow cooker

Pulled pork is a delicious, tender, and juicy meal that can be made with minimal effort in a slow cooker. Here is a step-by-step guide on how to make mouthwatering pulled pork:

Ingredients

• Pork shoulder roast (boneless or bone-in)
• Barbeque sauce (homemade or store-bought)
• Vegetable oil
• Apple cider vinegar
• Chicken broth
• Light brown sugar
• Yellow mustard
• Worcestershire sauce
• Chili powder
• Onion
• Garlic
• Dried thyme
• Hamburger buns
• Butter

Optional Ingredients:

• Beer, apple cider, or apple juice
• Spices for a rub (paprika, oregano, cumin, salt, and pepper)
• Coleslaw, mac and cheese, cornbread, or other sides

Step-by-Step Instructions:

• Prepare the pork shoulder roast by trimming any excess fat. If using a spice rub, mix the spices and generously rub the spice mixture all over the pork.
• Pour a teaspoon of vegetable oil into the bottom of the slow cooker. Place the pork roast into the slow cooker.
• Add the remaining ingredients to the slow cooker, including barbeque sauce, vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, chopped onion, crushed garlic, and thyme.
• Cover the slow cooker and cook on low for 10-12 hours or on high for 5-6 hours, until the pork is tender and shreds easily with a fork.
• Remove the pork from the slow cooker and shred the meat using two forks. Return the shredded pork to the slow cooker and stir it into the juices.
• If desired, toast the insides of the hamburger buns with butter in a skillet over medium heat until golden brown.
• Spoon the pulled pork into the toasted buns and serve.

Tips:

• For a boneless pork shoulder, aim for a cut that is well-marbled for extra flavour.
• If using a bone-in pork butt or shoulder, leave the thick layer of fat on as it will baste the meat as it cooks.
• If making a spice rub, consider adding extra spices like garlic powder, onion powder, and cumin for more flavour.
• You can also add liquids like beer, apple cider, or apple juice to the slow cooker for additional flavour and moisture.
• For a homemade BBQ sauce, combine ketchup, apple cider vinegar, tomato paste, garlic powder, cumin, mustard powder, and paprika.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to four days or frozen for up to six months.

How to make homemade BBQ sauce

Ingredients

• Ketchup
• Apple cider vinegar (or red wine vinegar, rice wine vinegar, or lemon juice)
• Brown sugar (light or dark)
• Honey (or syrup or molasses)
• Worcestershire sauce
• Mustard (yellow, dijon, jalapeno honey, or grainy)
• Smoked paprika (or liquid smoke)
• Garlic powder (or onion powder)
• Salt (kosher or regular)
• Optional: Hot sauce, cayenne pepper, chipotle pepper, sriracha sauce, tabasco sauce, red pepper flakes, black pepper, or chili powder

Method

• Combine all ingredients in a medium saucepan over medium heat, stirring well to combine and dissolve the sugar.
• Bring the mixture to a simmer, then reduce the heat to low.
• Let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavours have melded.
• Taste the sauce and adjust the seasonings to your preference. If you want it spicier, add more spicy ingredients.
• Once the sauce reaches your desired consistency, take it off the heat and let it cool slightly before using.
• If not using right away, place in an airtight container, mason jar, or squirt bottle to store.

Tips

• This sauce tastes even better the next day, so it's a great make-ahead option.
• If you're short on time, you can use store-bought BBQ sauce and adjust it to your taste by adding extra spices, honey, or vinegar.
• For a thinner sauce, add more vinegar; for a sweeter sauce, add more brown sugar or honey.
• This sauce is perfect for drizzling or dunking and can be used on pulled pork, ribs, grilled pork chops, or a BBQ pork tenderloin.

How to make pulled pork without BBQ sauce

Pulled pork is a delicious meal that can be enjoyed in a variety of ways, and it's even better when it's made in a slow cooker! Here's a detailed guide on how to make mouth-watering pulled pork without BBQ sauce.

Ingredients:

• 3-5 lbs of pork shoulder, also known as pork butt or Boston butt. Go for a boneless pork shoulder with good marbling for the best flavor.
• Spices: smoked paprika, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper.
• Liquids: apple cider vinegar, water, and/or chicken broth. You can also add pineapple juice or apple juice for a touch of sweetness.
• Other flavor enhancers: brown sugar, honey, and Worcestershire sauce.

Instructions:

• Plug in your slow cooker and turn it on to the high setting.
• Heat some oil in a large cast-iron skillet over medium-high heat.
• Sear the pork on all sides in the skillet. This step is optional but adds a nice crust to the meat.
• Transfer the seared pork to the slow cooker.
• In the same skillet, add the chopped onion and sauté until translucent.
• Add the spices to the skillet and cook for a few minutes to release their flavors.
• Toss in the garlic and cook for another 30 seconds until fragrant.
• Pour in the liquids (water, broth, or juice) along with the brown sugar, Worcestershire sauce, salt, and cayenne pepper. Stir well.
• Transfer this mixture to the slow cooker, pouring it over the pork.
• Cover the slow cooker and cook on high for the first hour, then reduce the heat to low.
• Slow cook the pork for 6-8 hours, or until it is tender and can be easily shredded with a fork.
• Remove the meat from the slow cooker and place it in a large bowl. Use tongs or forks to shred the meat.
• Strain the cooking liquid and discard the onions.
• Pour the liquid into a saucepan and reduce it over medium heat until it thickens slightly.
• Remove from the heat and add cider vinegar to taste.
• Pour the sauce over the shredded meat and toss to coat evenly.
• Serve the pulled pork as desired! It's great in sandwiches, nachos, chili, salads, or even baked into a quiche.

Tips:

• Let the pork rest for at least 20 minutes, preferably an hour, after cooking and before shredding. This allows the juices to redistribute, resulting in moister meat.
• Don't discard the cooking liquid! Strain it and add it back to the shredded pork for extra flavor.
• If you prefer a sweeter sauce, you can add a bit of ketchup and brown sugar after reducing the liquid.
• For a smokier flavor, add a teaspoon or two of liquid smoke to the spice mixture.
• If you want to spice things up, include some hot sauce or red pepper flakes in the spice rub.

How to make pulled pork in an oven

Ingredients:

• 3-4 lbs boneless pork shoulder (pork butt)
• 1 cup of beer, apple cider, or apple juice
• Spices for the rub: brown sugar, paprika, garlic powder, onion powder, mustard powder, cumin powder, and black pepper
• BBQ sauce: ketchup, apple cider vinegar, brown sugar, mustard powder, garlic powder, Worcestershire sauce, molasses, and Tabasco or cayenne pepper (optional)

Method:

• Start by preparing the spice rub. In a small bowl, mix together the spices until they are well blended.
• Pat the pork shoulder dry using paper towels. Generously coat the pork with the spice rub, making sure to cover every inch of the meat.
• Wrap the pork tightly in plastic wrap, ensuring it is completely sealed. Place it in the refrigerator to rest for 12-24 hours.
• Preheat your oven to 300°F (150°C).
• In a large Dutch oven or oven-safe pot, heat some oil until it begins to smoke. Carefully add the pork and sear it on all sides for about 3-5 minutes per side. Be cautious of the hot oil during this process.
• Remove the pot from the heat and add the beer, apple cider, or apple juice to the pot. You can also use other liquids like Dr. Pepper, Root Beer, or Coke.
• Cover the pot and place it in the preheated oven. Cook the pork for 2 to 3 hours.
• Check the pork after 90 minutes and add more liquid if needed. The ideal temperature for pulled pork is 205°F (91°C). The high temperature helps break down the collagen in the pork, making it tender.
• When the pork reaches an internal temperature of 190-195°F (88-91°C), it is ready to be pulled. Do not cook it at a lower temperature, as the meat will not be tender enough to pull apart properly.
• Remove the pork from the oven and let it cool until it is safe to handle.
• Shred the pork using two forks or your hands. Pull the meat against the grain into slivers or use the forks to rake it into shreds.
• Add your favorite barbecue sauce to the shredded pork and toss to coat. You can adjust the amount of sauce to your preference, but typically, you'll need about 1/4 to 1/2 cup of sauce for every pound of pork.
• Serve the pulled pork on toasted buns with coleslaw, or use it in tacos, nachos, or other creative dishes!

Tips:

• If you want to include the burnt ends, sear the meat before adding the liquid and baking. This will give you those irresistible caramelized edges where the fat and sauce combine.
• For a smoky flavor, add a little liquid smoke to the cooking liquid.
• If you prefer a stronger vinegar taste in your BBQ sauce, feel free to add more apple cider vinegar.
• You can also make your own BBQ sauce from scratch by combining ketchup, apple cider vinegar, brown sugar, mustard, Worcestershire sauce, and optional spices.
• If you have any leftovers, store the pulled pork separately from the sauce. Add the sauce only to the portion you are serving immediately to maintain the best texture.

Frequently asked questions