Grammy's Kitchen · Pulled Pork · How to Make Best Odds Pulled Pork Table Sauc
One of 176 pulled pork recipes we measured
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 146 cooks on www.thespruceeats.com rate it 3.2★.
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 |
| 136 g | 1/2 cup ketchup |
| 26 g | 2 tablespoons yellow mustard |
| 27 g | 2 tablespoons brown sugar |
| 2 g | 1 teaspoon black pepper |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon cayenne |
Method: 4 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was terrible.... Sadly, I didn't read the comments before I had poured in the vinegar. so what was supposed to be a simple recipe turned into a lesson in frustration, adding more sugar, ketchup and spices to correct for all that vinegar. In the end” — a cook
“I'm from the Blueridge Mts and I will tell you now that that's too much vinegar for 90%of folks. We use a 1/4cup of acv to 3/4 of apple juice and use that mixture in place of the straight vinegar. I would recommend omitting the mustard and upping the brown sug” — a cook