hey do you all have one that you use? and if you do. would you post it. thanks. looking to improve the PP if that can be done.:thumb::drooling:

If Dude doesn't beat me to it.

SoflaQer's famous Pork finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

Only one I've ever tried, and only add it to what I'm serving. Not to anything that might be saved and/or frozen.

What Rowdy said. It's hard to beat that stuff. :thumb:

thanks a bunch folks. will give her a whirl..:hail:

C'mon...The only finishing sauce that good PP needs is the defatted juices....

2 pennies...

soflaquers:drooling::drooling::cool:

I've also used other cajun seasonings, and left out the red pepper flakes for the weenies. Easily adjusted to your liking.

C'mon...The only finishing sauce that good PP needs is the defatted juices....

2 pennies...

I agree with you. Never heard of or used any myself, until several people requested it when making PP for them. I stumbled across soflaquer's on the darkside. Made it up and included it in a Foodsaver pouch to add as they warmed it up. Had so many compliments I had to try it. Gotta admit, it's some good chit.

If you still feel like experimenting, try the finishing sauce on the "finishing sauces and mops" page. It's very similar to the one above but tastes a bit different. It's been around for well over 100 years and I've never thought it needed anything else.

If you still feel like experimenting, try the finishing sauce on the "finishing sauces and mops" page. It's very similar to the one above but tastes a bit different. It's been around for well over 100 years and I've never thought it needed anything else.

where might this be located? thanks..:thumb:

where might this be located? thanks..:thumb:

Right here bud...

http://www.smoked-meat.com/forum/showthread.php?t=4987

hey do you all have one that you use? and if you do. would you post it. thanks. looking to improve the PP if that can be done.:thumb::drooling:

I have tried SFQLS sauce, it is delicious!
That said, each PP I do is unique and therefore has its own unique sauce. It is a accent to the rub, mop, injection whatever I have done. I have a butt on right now and I have not noodled out the finishing sauce yet.. I have to feel, smell, live it Im sure that makes no sense.. butt it works for me!
Just feel around and go with the nose and the gut... you will be pleased everytime Kyote!

my rub,add an extra 1/4 cup of..per 7lbs of pulled pork,an ounce of jim beam red stag(cherry flavoured bourbon),and a bottle of pappy's xxx white lightnin' bbq sauce& a bigazz squirt of lime juice... best ever.:thumb:

Been searching the web for more info on finishing sauces.
there seems to be one that sticks out every where. and that being pretty much like soflaquers finishing sauce. I guess this one is the parent for all others.

1 cup cider vinegar
2 tablespoons salt
1 tablespoon brown sugar
1 teaspoon cayenne
1 teaspoon redpepper flakes


then this one kinda popped up for table use on the sammies:noidea:.

1 1/2 cups cider vinegar
1/2 cup ketchup
1 tablespoon of sugar
1 teaspoon salt
1/2 teaspoon redpepper flakes


and others had added any one of the following, 1 tbs of course black pepper,
fine black pepper, cajun seasonings, hot sauce, all seem to be just wonderfull. and for sure any spice that you love can go in. I love garlic, but it just does not seem right for the finishing sauce.

I am going to try green chili powder. Here in the south west green chilli is used on a lot of pork then so is the red. did two big Butts sunday and going to pull them now. never did a cold butt, will see what happens and going to throw some finishing sauce on it when done and mix.

that first one is seriously salty.

Second one looks more my speed.
I think I'd probably use a couple of tbs of dark soy sauce instead of just adding the salt though.
That'd go well with the vinegar, ketchup and pepper.

that first one is seriously salty.

Second one looks more my speed.
I think I'd probably use a couple of tbs of dark soy sauce instead of just adding the salt though.
That'd go well with the vinegar, ketchup and pepper.

I agree, most seem on the salty side. But I normally cut it in half and use the kosher or sea salt, even 1/2 and 1/2 the brown sugar with the coarse raw sugar.
the dark soy sounds good also. There are rice vinegars out there that you may want to try. a little heavy on the sodium and might be able to forgo the salt altogether, and the rice vinegar is far more tasty then the cider at least for me it is.

SoflaQer's famous Pork finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

Right there, that's the best there is .....

I like that sauce mentioned ^^^^^. But I used to use Crown Royal too, seemed to go real good with the pulled pork mixed real well in my belly.

3 cups apple cider vinegar
1 bottle killians red or Guiness
1 Tbsp. kosher salt
2Tbsp. red pepper flakes
1tsp. ground black pepper
1/4 cup dark brown sugar

Bring to boil reduce heat to simmer 30 min. uncovered,chill and use.
This is Rivet's from the dark side I personally like it better than Soflaquers

C'mon...The only finishing sauce that good PP needs is the defatted juices....

2 pennies...


yep and a sprinkle of the rub.:thumb:

I have found that the finishing sauces with vinegar make the pork mushy, so I don't care for them. But thats just me personally.:noidea:

I agree with what BBQG said on the previous page that every butt is different and I change it up a little every time too.

C'mon...The only finishing sauce that good PP needs is the defatted juices....
2 pennies...

Too right! Most times that's all that's needed, but I useually add some beer and finely diced serronos or jalapaneos to the juices.

yep and a sprinkle of the rub.:thumb:

I have found that the finishing sauces with vinegar make the pork mushy, so I don't care for them. But thats just me personally.:noidea:

Ditto.

I serve a vinegar based sauce separately, for those who want it. There's nothing like the defatted juice and a bit of the rub added to the pork... :thumb: :thumb: