This sauce recipe is for those of you like myself who don’t like vinegar based sauces. I looked at a lot of different recipe ingredients in the non-tomato vinegar based sauces that are commonly used for pulled pork and put together what I thought was the perfect combination for me. Sometimes you just hit a winner on the first try!
I created this because my pulled pork came out a bit on the dry side. I don’t like using the traditional tomato based BBQ sauces, and I don’t like smoking the traditional shoulder roast for pulled pork because it’s so fatty! I use a pork loin, but the problem with that is it does tend to dry out a bit.
The butter in the recipe is what helps keep the meat moist, but a little bit goes a long way, so mix the sauce in a little at a time until you have it the way you want it.
After saucing the pulled pork I smoked with this recipe, I shared the pork with some friends. I got a lot of compliments. I’ll be using this from now on when I smoke a pork loin!
Pulled Pork Finishing Sauce
- 1 cup butter
- 1 cup apple juice
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- Melt butter in a saucepan.
- Add Worcestershire sauce, lemon juice, salt and pepper. Bring to a boil.
- Remove from heat and stir in the apple juice. Allow to cool.
- NOTE: This yields 2 cups. Should be more than enough for 1 large pork loin. A little bit goes a long way, so mix it in a little at a time.