It was a picnic lunch kind of day in my office today. See, I’m kind of the self-appointed cruise director around here. I made myself in charge of feeding everyone when I feel like it and nobody really seems to complain. Just the opposite… I can always count of the work dudes to test drive a new dish if I feel like experimenting or if I just want to get my cooking/baking yayas out.

This time, I had it in mind to try sous viding some pulled pork. (165 degrees F for 18-24 hours, for those of you interested.) It worked… and it worked well. But I have to be honest in saying that I don’t think it had any particular advantage over just popping a pork shoulder in a crock pot and letting it ride.

Instead, I had fun with sauces:

Pulled Pork with (from left to right) Vinegar Finishing Sauce, Carolina Mustard Sauce and Alabama White Sauce

Pulled Pork with (from left to right) Vinegar Finishing Sauce, Carolina Mustard Sauce and Alabama White Sauce

What you’re seeing here is a very simple vinegar finishing sauce, a Carolina mustard sauce courtesy of my brother and an Alabama white sauce. The white sauce was new to me but I’ve been reading about it for ages and really wanted to try it out. The work dudes reported that it was really quite tasty over the pulled pork, as was the vinegar sauce and the mustard sauce.

Pulled Pork Sandwiches with Homemade Sauces & Chips

Pulled Pork Sandwiches with Homemade Sauces & Chips

And so… I give you my assorted sauces for pulled pork. They’re all quick and fairly easy to do.

Ted's Carolina Mustard Sauce
 
Author:
Recipe type: Sauces
Ingredients
  • 1 cup cider vinegar
  • 6 tablespoons minced onion
  • ⅔ cup yellow mustard
  • ½ cup firmly packed light brown sugar
  • 2 tablespoons butter
  • 1 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon black pepper
Instructions
  1. Melt butter. Add onion and saute approximately 3 minutes over medium heat. Add remaining ingredients and bring to boil. Reduce heat and simmer for approximately 30 minutes or until sauce is reduced and thickened.
  2. Season to taste with salt and pepper, for basting or as a warm dipping sauce.

Finishing Sauce
 
Author:
Recipe type: Sauces
Ingredients
  • 1 cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cayenne
  • 1 teaspoon cajun seasoning
  • 1 teaspoon black pepper
Instructions
  1. In a small saucepan over medium-low heat, combine the vinegar and brown sugar. Warm the vinegar-sugar mixture just enough to dissolve the sugar. Add the remaining ingredients and mix well.
  2. Refrigerate in an airtight container 24 hours before using.

Alabama White Sauce
 
Author:
Recipe type: Sauces
Ingredients
  • 1 cup mayonnaise
  • ¼ cup apple cider vinegar
  • 1 tablespoon hot chili paste (such as sambal oelek)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon celery seeds
  • ¼ teaspoon Aleppo pepper or ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
Instructions
  1. Whisk all ingredients together in a small bowl; season to taste with salt and pepper.
  2. Cover and chill. Sauce keeps for up to 5 days in the fridge.
Notes
Adapted minimally from Bon Appétit, who adapted it from Sean Brock/Husk.