Quote:
Originally Posted by Pablo
What DJ said.
Usually after I pull my pork I throw a shot of ACV in with a little salt and whatever drippings I've got left over and mix it all up. My FIL coats everything with bbq sauce and while I'm still gonna eat it I don't prefer the overpowering flavor. And it's usually sweet baby rays anyhow. Of course everyone likes their own method but a little vinegar goes a long ways with pulled pork imo. Don't put bbq sauce on the sandwich. Just pickles and mustard. I am a lover of all things vinegar though. Rib mop is apple juice and a little ACV with crushed red pepper. I do glaze those with light bbq sauce so I definitely think it has its place.
|
I use cayenne instead of crushed red so I can spritz it, but otherwise I use the same thing. If I have a little more time I'll simmer it in a small sauce pot to meld all those flavors and then strain it. When I do that I'll throw a little honey in there or a little Tiger Sauce just to make the flavor a little more complex. Both help create a nicer bark, IMO.
A mop can make the rub 'bleed' a little bit whereas a good spritz gets better distribution and keeps your rub completely intact.