I need some help in making pulled pork. I am looking for a very spicy finishing sauce, does anyone have one that they are willing to share? What a store says is "hot' or "fire" is like drinking water to me. I don't want to just taste the heat from the sauce I want to also taste the meat I just spent 10 hours cooking.

Also how many folks wrap their butt in foil a couple of hours before it is done? I was some folk at Memphis in May doing this. They also added juices to the foil pack.

Eap,

I have attached the recipe for a sauce that I use to make Eastern North Carolina Pulled Pork Barbeque. This is a vinegar based sauce that will not overwhelm the taste of the meat. You can increase the level of heat by adding additional pepper if it is not hot enough for you.

I cook my pork in the smoker until the internal temperature is 195 degrees. After I take it off the grill I let it sit on the kitchen counter for about 45-60 min. Then I pull the pork using fingers and forks. I do not chop it. I do not add my sauce until after I have pulled the pork. I get compliments about the moistness of the barbeque.

Let us know how yours turns out.

Max

Max,

Thanks for posting your recipe for the sauce. It sounds great. I'll try it the next time I make pulled pork for sure.

Eric D

Thanks for the help. It will be awhile untill I try my hand at pulled pork. This past weekend I made some beef jerky, turned out great. I just put the meat in a store bought hickery merinade, and few cracked pepper corns. I let it sit for about 45 minutes or so, more or less untill I was able to get the smoker going. I kept the temp between 150 - 160 degrees for about 7 hours. It was tough keeping the temperature in that range. I flipped the meat after about 4 hours. I was the best beef jerky I have ever tasted in my life. I thought the jerky I could in the store was good, but now it just taste like crap. I highly recommend tring to make your own jerky.