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My neighbor said my pulled pork was too watery
I always just dumped a whole bottle of BBQ sauce in with the pork shoulder, but she pointed out that it was making the meat kind of soupy (her exact words were 'it's swimming'). Now I just use half a cup of sauce at the start and add the rest after shredding. Does anyone else have a trick for keeping the sauce thick?
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cora_martinez9d ago
Actually, the sauce thickens up a lot if you just let it reduce with the pork juices for the last hour uncovered. @the_hayden might call it simple, but that extra step makes a huge difference in texture without needing to change your whole method.
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faith1226d ago
Oh man, that's exactly what I used to do too! Just dumping the whole bottle in makes a total soup, you're right. I started doing it your new way, adding most of the sauce after shredding, and it's a total game changer. The meat actually holds onto the flavor instead of just sitting in liquid. @the_hayden has a point that it's just pulled pork, but a better texture makes it way more satisfying to eat.
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