• Pulled Pork BBQ Sauce 4gal yield

    1 vote
    Prep time:
    Cook time:
    Servings: 400
    by william ruiz
    67 recipes


    • 2.25 gal cider vinegar
    • 1.5 gal Yellow Mustard
    • 3/4 gal ketchup
    • 3.5 lbs Sugar, Brown
    • 3 lbs Garlic, smashed
    • 1/2 cup Salt
    • 1/2 cup Cayenne pepper
    • 1/4 cup Black pepper


    1. To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat.
    2. Simmer gently, stirring until the sugar dissolves.
    3. Remove the pork roast from the oven and transfer to a large hotel pans.
    4. Allow the meat to rest for about 10 minutes.
    5. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other.
    6. Put the shredded pork in a bowl.
    7. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
    8. Hold at 145 temp.

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