Mop Sauce

This is a vinegar, ketchup base sauce that moistens your meats and enhances the flavor of your favorite cuts of meat. Good on chicken, pork, and beef.

Recipe: Mop Sauce Pulled Pork

Serves 6–8 | Prep: 15 minutes | Cook: approximately 6–9 hours | Rest: 30–60 minutes

Ingredients

• 4–5 pounds boneless pork shoulder
• 2 tablespoons Betcha Got Seasonings SPG Rub, or to taste
• 1 cup Betcha Got Seasonings Mop Sauce for basting
• 1/4–1/2 cup additional Mop Sauce, kept separate for finishing
• Buns and coleslaw, for serving

Directions

1. Heat your smoker to 250°F. Pat the pork dry and season all sides with SPG Rub.
2. Smoke until the seasoning has formed a firm crust, approximately 2–3 hours.
3. Pour the basting sauce into a separate bowl. Lightly mop the pork every 45–60 minutes, avoiding soaking the crust.
4. Once the crust is well developed and the internal temperature is around 165°F, wrap tightly in heavy-duty foil. Continue cooking until a thermometer probe slides in easily, usually around 200–205°F. Tenderness matters more than the clock.
5. Rest wrapped for 30–60 minutes, then shred and discard excess fat. Mix in the reserved clean Mop Sauce a little at a time, to taste.
6. Serve on buns with coleslaw.

Tip: Cooking time varies with the size and thickness of the pork and smoker conditions. Use a food thermometer rather than time alone.

Keep finishing sauce separate from basting sauce. Discard leftover basting sauce that contacted undercooked meat.

This is a suggested recipe, not a kitchen-tested one.