Grammy's Kitchen · Pulled Pork · Pulled Pork Finishing Sauce
One of 176 pulled pork recipes we measured
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 36 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.
| 239 g | 1 cup cider vinegar |
| 40 g | 3 tablespoons brown sugar |
| 36 g | 2 tablespoons salt |
| 2 g | 1 teaspoon cayenne |
| 2 g | 1 teaspoon red pepper flakes |
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.
“With the amount of Vinegar, Sugar, Chili, i doubt it would ever go bad ;) At least not within 6 - 12 months at all, if you have sterilized the bottles before using!!! It's all ingredients that bacteria can't grow / live on :)” — a cook
“I made the sauce and it seemed so salty, tossed it. Made it without salt and it seemed so sweet but I managed. I put some apple juice and mustard powder, we'll see how it goes tomorrow.” — a cook