Grammy's Kitchen · Pulled Pork · Best Odds Pulled Pork Barbecue Sauce
One of 176 pulled pork recipes we measured
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 72 cooks on www.thespruceeats.com rate it 3.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| aromatics | 0% | 0% |
| sweetener | 0% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 358 g | 1 1/2 cups apple cider vinegar |
| 118 g | 1/2 cup hot water |
| 27 g | 2 tablespoons brown sugar , packed |
| 7 g | 1 tablespoon paprika |
| 2 g | 1 teaspoon freshly ground black pepper |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon cayenne |
Method: 6 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this sauce and it reeked of vinegar and burnt my taste buds. But I persevered. I added some baking soda to reduce the acidity some and a bit more sugar. It still tasted intense and then I added some to the pork. The sauce over pulled pork is vastly diff” — a cook
“OMG THAT IS SO TART!!! And it becomes less tart after simmering, less tart after it rests for the 3-4 minutes, and is just right when used to dress the pork. Put it on a bun, add a schmutz of your favorite barbecue sauce and yum! Might I suggest a few dill pic” — a cook