Mastering Pulled Pork: Bbq Sauce Timing Secrets

Pulled pork is a delicious dish that can be made in a variety of ways, but the question of when to add barbecue sauce is a matter of personal preference. Some people choose to add BBQ sauce to their pulled pork during the cooking process, allowing the meat to absorb the flavour. Others prefer to add it after the pork has been shredded, either mixing it in or leaving it as a condiment for people to add themselves. Ultimately, the decision of when to add BBQ sauce to pulled pork depends on individual taste and the desired level of flavour and texture.

Before or after shredding the pork

There are differing opinions on whether to add BBQ sauce to pulled pork before or after shredding the pork. Some people prefer to add the sauce before shredding the meat, allowing the sauce to permeate the pork and enhance its flavour and texture. Others prefer to add the sauce after shredding the pork, as they believe adding it beforehand can ruin the texture of the meat.

If you decide to add the BBQ sauce before shredding the pork, you can place the pork in a slow cooker with some water and cook on low for 7 hours. Then, transfer the pork to a bowl and shred it with two forks. Return the shredded pork to the slow cooker, stir in the BBQ sauce, and continue to cook on low for 45 minutes to 1 hour.

On the other hand, if you choose to add the BBQ sauce after shredding the pork, you can follow a similar process but omit the step of adding the sauce before shredding. Simply cook the pork in the slow cooker, shred it, and then mix in the desired amount of sauce.

Ultimately, the decision of when to add the BBQ sauce depends on your personal preference and the desired outcome for your pulled pork. Both methods will result in tasty, flavourful meat, so feel free to experiment and see which approach you prefer.

How much sauce to add

The amount of barbecue sauce to add to pulled pork depends on your taste and the type of sauce you use. A good rule of thumb is to plan for 2 tablespoons of sauce per serving, or 6 tablespoons per pound of pulled pork. If you're making sandwiches, you'll need a little more sauce to act as a binder.

If you're serving a group of people, it's a good idea to have extra sauce on hand, as some people may want to add more sauce to their meal. It's also a good idea to offer a few different types of sauce to accommodate different preferences.

When adding sauce to pulled pork, it's important not to overdo it. You don't want the sauce to overpower the flavour of the pork or make the dish too mushy. It's generally recommended to serve the pork as is and let guests add sauce to their liking. This also gives you more flexibility with leftovers, as sauce can limit the versatility of your pulled pork.

If you're making a large batch of pulled pork, it's a good idea to calculate how much sauce you'll need based on the number of guests you're serving. For example, if you're expecting 10 people, you'll need about 1 and 1/4 cups of sauce.

Some recipes for pulled pork include instructions for making your own barbecue sauce. These recipes often include ingredients like tomato ketchup, brown sugar, mustard powder, garlic powder, and apple cider vinegar. You can adjust the amounts of these ingredients to suit your taste and the desired consistency of the sauce.

Whether to sauce the meat or leave it on the side

Saucing the Meat

Adding BBQ sauce to the pulled pork can enhance its flavour and moisture. Some recipes call for tossing the shredded pork with BBQ sauce before serving. This can result in a more cohesive dish, as the sauce evenly coats the meat. It can also add a layer of flavour that complements the spices used in the rub. Additionally, saucing the meat can help to rehydrate it, especially if it has been frozen. This can improve the texture and make the pulled pork more juicy.

Leaving the Sauce on the Side

On the other hand, some people prefer to leave the BBQ sauce on the side, allowing individuals to add their desired amount. This approach ensures that the sauce does not overpower the flavour of the meat or affect its texture. Leaving the sauce on the side gives diners the option to customise their dish according to their taste preferences. It also accommodates different dietary restrictions, such as those who are unable to consume certain ingredients in the sauce.

Ultimately, the decision to sauce the meat or leave it on the side comes down to personal preference. Both approaches have their advantages, and you may choose to offer a variety of sauces to cater to different tastes.

What type of sauce to use

The type of sauce you use for pulled pork depends on your taste preferences. Some people prefer to use a thinner sauce, such as a vinegar-based sauce, to avoid overpowering the flavour of the meat. Others like to use a thicker, sweeter sauce, such as a barbecue sauce. You can also use a finishing sauce after you've pulled the meat.

If you want to make your own barbecue sauce, you can use a combination of ketchup, apple cider vinegar, molasses, brown sugar, liquid smoke, and various seasonings. Here is a recipe for homemade barbecue sauce:

Ingredients:

• 3 cups tomato ketchup (or Aussie tomato sauce)
• 1 cup water (or use remaining beer!)
• 3 tbsp molasses (original, not blackstrap)
• 2/3 cup brown sugar
• 4 tsp mustard powder
• 3 tsp garlic powder
• 4 tsp Worcestershire sauce
• 2 tsp black pepper
• 2 tsp Tabasco or cayenne pepper (optional, for spiciness)

Instructions:

Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened. Adjust to taste: add sweetness with brown sugar or honey, and add sourness with vinegar.

If you want to use a store-bought barbecue sauce, there are many options available, including Dinosaur BBQ Sauce and Rustic Ramshorn BBQ Sauce.

How to reheat the pork

There are several ways to reheat pulled pork, depending on your preference and the appliances available to you. Here is a detailed guide:

Using a Microwave

Place the desired amount of pulled pork in a microwave-safe container and heat it for one minute. Then, continue to heat in 20-second intervals until it reaches your preferred temperature. This method is quick and convenient, perfect for a single serving or a small portion.

On the Stove

Reheating pulled pork on the stove allows you to add a bit of moisture back into the meat. Place the pulled pork in a saucepan or pot and warm it over medium-low heat. If the pork seems dry, add a splash of water or broth and stir gently. This method is ideal for a larger batch and gives you more control over the heating process.

In a Slow Cooker

If you have prepared a large batch of pulled pork and want to reheat it gently, a slow cooker is a great option. Place the pulled pork inside and set it to low heat for 1-2 hours. This method is excellent for maintaining the juicy texture of the meat and keeping it warm for an extended period.

In an Oven

For an oven reheat, place the pulled pork in an oven-safe dish and cover it with aluminium foil. Preheat the oven to 350°F (180°C) and warm the meat for about 20 minutes. This method helps retain moisture and is suitable for larger quantities.

On a Grill

If you want to add a smoky flavour to your pulled pork, reheating it on a grill is an option. Place the meat in an aluminium pan and put it on the grill grates. Heat it indirectly at 250°F (121°C) for about 30 minutes. This method is perfect for outdoor gatherings and adds a unique touch to your dish.

Tips for Reheating Pulled Pork:

• If you plan to add BBQ sauce to your pulled pork, it's best to do so after reheating. This way, the sauce won't dry out or burn.
• When reheating, add a small amount of liquid such as broth, apple juice, or beer to keep the meat moist and flavourful.
• To prevent the pulled pork from drying out, avoid reheating it at extremely high temperatures. Low and slow is the way to go!
• If you're reheating a large batch, consider stirring the meat occasionally to ensure even heating.

Frequently asked questions