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Let's Cook - Chef Billy Parisi

BBQ Sauce Recipe (for Smoked Pulled Pork)

This succulent BBQ sauce recipe with three essential ingredients perfectly complements any smoked or pulled pork recipe.
Servings: 8
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients 

  • 2 cups BBQ sauce
  • 1/2 cup apple juice
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 stick unsalted butter

Instructions

  • Whether you are making a homemade BBQ sauce from scratch or using a pre-made store-bought sauce, prepare it and add it to a medium sized pot.
  • Next, pour in the apple juice, apple cider, water, and butter.
  • Heat the sauce over low to medium heat to mount the butter and emulsify into the sauce while stirring occasionally. Do not heat it too quickly or the butter will separate, and you’ll see a thin layer of fat at the top. Usually when I do this I’m slowly stirring it with a rubber spatula or a whisk.
  • Once it’s melted you are free to use it on your favorite pulled pork or smoked pork shoulder recipe.

Notes

I highly recommend for making my BBQ Sauce for Pulled Pork to take your time melting the butter slowly into the sauce. I’ve rushed it before and ended up with a greasy layer floating on top, no thanks! A gentle stir and low heat make all the difference for that smooth and rich finish.
Serving: While I love the complementary flavors of this on any BBQ pork cut, like ribs, it would also work well on BBQ chicken or smoked brisket.
Use real butter: I always go with unsalted butter so I can control the saltiness. Let it melt gently so it blends in smoothly.
Balance sweet and tangy: Taste as you go! Sometimes I add a little extra vinegar or sugar depending on how sweet or tangy I want it that day.
Don’t skip the juice: Apple juice or cider adds that subtle fruity depth. It’s one of my secret touches for a pulled pork sauce that’s not too heavy.
Make-Ahead: For freshness, make this up to 2 weeks ahead. The sauce will get better with time as it allows the flavors to marry together.
How to Store: Cover and keep it in the refrigerator for up to 4 weeks. Freeze it covered for up to 3 months. Thaw it in the fridge for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warm.

Nutrition

Calories: 235kcalCarbohydrates: 31gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 740mgPotassium: 196mgFiber: 1gSugar: 25gVitamin A: 513IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Author: Chef Billy Parisi