Question:
Which type of sauce do you prefer with pulled pork? Answer this poll and let us know.

Regards,
Chris

Choices:
Vinegar-based sauce
Tomato-based sauce
Other sauce (e.g. mustard-based, fruit-based)
No preference - I like various types of sauce
I don't use sauce on pulled pork

 

This message has been edited. Last edited by: Chris Allingham,

perhaps an 'Other' category is in order?
Aug 4 2004 1900MST: bad choice of words ... please ignore previous statement....

would an 'Other' category be interesting to see if a significant number of people use something besides the listed types?

This message has been edited. Last edited by: Shawn W,

Give me an example of "Other".....I thought the poll pretty well covered all the bases.

I would be curious in seeing what other members are using on their pulled pork.

This message has been edited. Last edited by: Anthony G.,

I'm sure you're right that the vast majority use one of the types you listed.

I've been digging home made sauerkraut or just lots of Tabasco brand chipotle sauce.

I used to get these ham steaks with a raisin sauce I thought was great and have been thinking about making/finding a version of that or maybe mincemeat.

Aug 4 2004 1900MST: edited to take the edge off

This message has been edited. Last edited by: Shawn W,

For my part, I voted for a vinegar based sauce even though I do like adding a little catsup to give it a little red color and some thickening. It still a vinegar based sauce. When I think of tomato sauces, I think of KC or Texas red sauces.

Shawn:

I was curious to find out what "other" sauces went well with pulled pork.

Chris, on second thought, maybe it is a good idea to add an "other" catagory.

This message has been edited. Last edited by: Anthony G.,

Anthony, thought about it on the way home, reread it, my intital post was a poor choice of words. I thought the poll was interesting, scratched my chin and wondered if there is a significant number of people who use something like a fruit or creamy sauce or something else...simple, honest suggestion....I was not suggesting you missed an entire obvious category BUT that's exactly how I would have interpretted my suggestion.

Reading the reply , hmm, that doesn't sound good either .... gonna have to edit them both so they don't sound so edgy ....I write code, sometimes my 'people' writing could be better ...

nehow...moving right along ... it's your poll anyway I probably shouldn't interfere and thinking about it my suggestion might be better for a topic like 'If you don't use primarily one of these sauces then what are you using?'

<gawd, I had to edit my edit and apology....I give up>

This message has been edited. Last edited by: Shawn W,

Shawn.....you are absolutely correct...somtimes translations can become something they are not. I apologize if I offended you, It surely wasn't my intent. I thought I was asking a legitimate question...It's all ok.....

Lets move on and cook!....LOL

p.s. How about sending me a recipe for homemade sauerkraut...sounds interesting.

This message has been edited. Last edited by: Anthony G.,

Shawn, i second the kraut recipe. Please

3rd. Please? I'll see if that catapult will work all the way to Alberta

quote:

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Originally posted by Anthony G.:
Shawn.....you are absolutely correct...somtimes translations can become something they are not. I apologize if I offended you, It surely wasn't my intent. I thought I was asking a legitimate question...It's all ok.....
SW: no worries
Lets move on and cook!....LOL
SW: lets!
p.s. How about sending me a recipe for homemade sauerkraut...sounds interesting.

---

Will do. I will have to get the measures and times from Mom, she is trying to turn me into a fifth gen kraut man. Great Gramps was an American of German background, made a living selling kraut by oak barrel. We still use his crocks, cabbage slicer and stomper and we make it with dill.

It's easy, shred cabbage, put in stoneware crock, throw coarse salt on, stomp it. Repeat to fill crock. Cover with big cabbage leaves and a plate to fit to keep them submerged. Ferment. Can (process, preserve).

Will post it in recipes when I can get the details.

This message has been edited. Last edited by: Shawn W,

quote:

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Originally posted by Anthony G.:
Chris, maybe it is a good idea to add an "other" catagory.

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Sadly, the poll function only allows 5 choices.

I think I'll change "mustard" to other.

Regards,
Chris

Thanks Shawn...Are you sure your mom wants to share a heirloom recipe?...SOL


Chris, the poll looks great.....

we'll find out .. might have to omit a crucial detail or two

Well my vinegar "based"sauce has 4 qt of vinegar to 7 qts of the end product. I have seen many in Eastern NC that were vinegar , black and crushed red pepper and salt ...thats not for me. But I do love vinegar based.

Thanks for the poll Chris. This is a good topic.


Rick

I voted vinegar (because I think the pork suffers without it) but in reality, I use both tangy vinegar AND some tomato based sweet stuff.

Vinegar-based most of the time. But occasionally I'll make a sandwich and use the sauce I normally put on ribs, which contains some ketchup (but it isn't nearly as thick or sweet as the store-bought varieties).

Pork & spicy vinegar for hickory smoked (mostly what I crave when I think of Q).

But, when it's mesquited, the pork does well with a slight *spicy* tomato dressing.

Or maybe I'm just a confused and displaced Carolinian.

Pulled pork and any sauce is fine with me!!

Cheers

Vinegar-based are what I like.
There's a little bbq joint a few miles from home that makes a really thin, vinegar sauce, they make hot and mild. I've tried to duplicate it, but never have gotten it just right.

Another sauce I like very well is "Had-a-Call City" sauce. It tastes a lot like the sauce above, but is thicker, and not hot. I think it's locally made, near Paris, TN.

Also like both of Bill Arnold's Blues Hog sauces, Original and Tennessee Red.