Take your pulled pork to new heights with this sweet and tangy sauce.
You might think that your recipe for pulled pork can’t get any better, but that’s only because you haven’t tossed it in this super delicious pulled pork sauce. It’s sweet and acidic, smoky and savory, spicy and tomatoey. And don’t even get me started on the umami. You know how some people say, “If such and such had a baby”, when trying to describe fusion foods? Well, I’d have to say that if the great vinegar-based, tomato-based, and mustard-based BBQ sauces somehow had a baby, it would still be missing that distinctive flavor that makes this pulled pork sauce so uniquely good.
Yep, I said unique. Because somehow this sauce manages to taste of each individual ingredient that goes into it, and yet it also boasts its own completely new taste that is unlike anything else. Somehow the individual characteristics—the bright acidity from the mustard and vinegar, the sweet tang from the ketchup, the mellow honey and deep molasses flavor from brown sugar, Worcestershire’s complex umami, the glorious mix of spices, and the great kick from the cayenne—are all there in every bite and also combine to produce a sauce with its own great depth and individuality. Best way to explain it? Utterly delicious.
It’s so very easy to make and takes hardly any time at all. Plus, you probably already have most, if not all, of the ingredients in your pantry and fridge. You’ll love this next part: everything goes into one saucepan (easy-peasy cleanup, for sure). Bring the mix to a boil and simmer for about 20 minutes, and that’s it. Super simple. And simply super yummy.
What’s the difference between pulled pork sauce and BBQ sauce?
One difference is probably that pulled pork sauce is generally thinner than most BBQ sauces, but here’s the real conundrum when trying to differentiate between the two. First, we have to ask, what kind of BBQ sauce are you talking about? If it’s the one from North Carolina, you’re talking about a vinegar-based sauce. In Alabama, it’s a mayo-based white sauce. Kansas City is famous for its sweet and tangy tomato-based BBQ sauce. South Carolina and Georgia both have mustard-based sauces. So maybe the biggest difference is that each one of these regional BBQ sauces has its own distinctive flavor, whereas pulled pork sauce has them all (except the mayo!).
How do I store leftovers?
In addition to the cooled pulled pork sauce lasting up to 2 weeks in an airtight container in the refrigerator, you can also store it in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
You’ll definitely be using this sauce whenever you make pulled pork, but don’t forget to try it as a condiment on these Roast Pork Sandwiches, and serve some extra on the side as a dip for Sweet Potato Fries.
Pulled pork sauce is great served with any of your pulled pork recipes, including Sweet Slow-Cooked Pork and Slow-Cooker Pork Carnitas, but we find it especially delicious as a companion to this smoky Kālua Pork. Perfect sides for any of these dishes, because their flavors include ingredients that echo those in this sweet and tangy sauce, would be Mustard Potato Salad, Easy Slow-Cooker Baked Beans, and sharp and spicy Jamaican Coleslaw. What a meal!
Pulled Pork Sauce
Ingredients
- 1 cup ketchup
- 1/3 cup apple cider vinegar
- 3/4 cup packed brown sugar
- 3 tablespoons honey
- 1 1/2 tablespoons yellow mustard
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 2 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Add ketchup, apple cider vinegar, brown sugar, and honey to a medium saucepan.
- Stir in yellow mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
- Lower the heat and allow the sauce to simmer on low for approximately 20 minutes, stirring occasionally, until it thickens a bit and the flavors combine.
- Take the sauce off the heat and let it cool. Use it right away or keep it in an airtight container in the refrigerator for up to 2 weeks.
Leave a Comment