Pulled pork, chili garlic sauce, scallions, Napa cabbage

Pulled pork, chili garlic sauce, scallions, Napa cabbage

1. Jake Croston | May 22nd, 2016

   bby pls

   Reply
2. Bobbi Jo Woods | May 22nd, 2016

   I’m not a huge fan of the bbq sauce I concocted for this. Needs something

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3. Jake Croston | May 22nd, 2016

   Sweet, spicy, savory, sour? Depth?

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4. Bobbi Jo Woods | May 23rd, 2016

   Too much mustard. Maybe not red wine vinegar next time, but cider vinegar. Maybe more salt. IDK. I used some of the crock pot drippings from cooking it and went from there

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5. Bobbi Jo Woods | May 23rd, 2016

   IDK

   I never made bbq sauce without some kind of sugar (dates, etc.). I bet it’s because I didn’t even use molasses 🙁

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6. Jake Croston | May 24th, 2016

   Ya, definitely needs some kind of sugar to balance the vinegar flavors. If you are trying to avoid refined carbs, mebby just some apple slices to give it texture and sweetness?

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7. Bobbi Jo Woods | May 24th, 2016

   I’m looking at either learning to cook with brown sugar replacement, or else just not making bbq sauce again LOL

   Ken Davis has a Splenda one.

   Reply
8. Jake Croston | May 24th, 2016

   Splenda or Stevia would do the trick, don’t stop makin’ sawce tho.

   Reply
9. Bobbi Jo Woods | June 9th, 2016

   Megan V same pork is here, but I just added some BBQ sauce to a couple portions of the meat before heating and serving.

   Reply