FINISHING SAUCE- pulled pork or anything.

[BIG BOB]

I stole this recipe and tweeked it a little. My wife flat-out LOVES it!!!!

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
5+ Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. Increase or decrease the sugar or heat depending on your tastes....

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[Smokin Mullet]

I stole this recipe and tweeked it a little. My wife flat-out LOVES it!!!!

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
5+ Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. Increase or decrease the sugar or heat depending on your tastes....

Hi Big Bob,
This looks like a winner. I was looking for "Tony Chachere's Cajun Seasoning" seasoning and found "Tony Chachere's Original Creole Seasoning"
Is that the one you use? Maybe a name change? Link: http://shop.tonychachere.com/original-creole-seasoning-325-oz-p-21713.html

Thanks for posting,
Ralph

[BIG BOB]

YES RALPH - I THINK THEY ARE THE SAME...

WHEN MAKING THE SAUCE DOCTOR IT UP ANYWAY YOU WANT. WE ALWAYS USE WAY MORE SUGAR TO CUT THE VINEGAR...BUT.... SOME LIKE THE MORE VINEGAR TASTE... IT IS GREAT WITH PULLED PORK.

[Three Sons BBQ]

What if I cannot find it... Cani just use Cajun seasoning?

[DivotMaker]

Steve - you should be able to find Tony Checherie's Original Creole Seasoning about anywhere.  All grocery stores, and WalMart carry it here.  Pretty common brand.

[mini14gb]

I stole this recipe and tweeked it a little. My wife flat-out LOVES it!!!!

The Finishing Sauce I use is as follows:

1 Cup Cider Vinegar
5+ Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes


Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. Increase or decrease the sugar or heat depending on your tastes....

This sauce belongs to a smokingmeatforums.com member screen name SoFlaQuer.  I have included the ORIGINAL recipe.  You added A LOT more sugar........wifey must have a sweet tooth.  It is an excellent finisher!!     

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes