This is a print preview of "Pulled Pork BBQ Sauce 4gal yield" recipe.

Pulled Pork BBQ Sauce 4gal yield Recipe
by william ruiz

Pulled Pork BBQ Sauce 4gal yield
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 400

Ingredients

  • 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

Directions

  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.