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Great Pulled Pork for Game Day

The Sauce Goddess has perfected the oven prepared pulled pork and wants to share it with fellow foodies. It’s a simple and easy way to prepare pork any time of year because the oven does most of the work. You can find details in our Recipe section or in the latest newsletter.

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Perfect pulled pork year round

This oven method for cooking pulled pork is super easy to do any time of year. There is a still a nice “bark” on the outside as if it’s been in a smoker, but no smoky taste. It’s perfect for football watch parties or other big gatherings where people are serving themselves.

Oven Roasted Pulled Pork


  1. Preheat your oven to 400 degrees.
  2. Rub pork shoulder with 3 Tbsp of spice rub. Reserve one Tbsp for seasoning after the roast is "pulled".
  3. Place in roasting pan then into the oven.
  4. Flip the roast after 20 minutes and cook the other side for an additional 20 minutes.
  5. Reduce heat to 250 and continue cooking for 6 hours.
  6. Check every hour and add 1/2 cup water or beer to the pan. This helps with cleanup and also provide a nice moist bath for the pork.
  7. Place thermometer in after 5 hours and make sure it's at least 165 degrees. Ovens can vary and yours may cook hotter or cooler than ours. Total cook time is between 7-9 hours.
  8. Once it's 170, pour 1/4 jar Sweet & Tangy Sauce over the meat and return to oven.
  9. Repeat saucing in one hour.
  10. Keep in oven until roast reaches 190 or can be pierced with a fork really easily.
  11. Once it is fully cooked, remove from the oven. The roasting pan should be fairly dry, use this for pulling the pork after it's rested.
  12. It should be saucy and glossy like in our picture.
  13. Cover tightly with foil and let rest 30 minutes.
  14. After 30 minutes, if the roast is bone-in, remove the bone at this time. It should pull out easily.
  15. Place the pork back into the roasting plan and easily pull the pork into shreds and chunks.
  16. Sprinkle remaining Sweet Heat spice rub over all. Drizzle remaining 1/2 jar of Sweet & Tangy sauce.
  17. Toss to combine. Serve and enjoy!

Prep Time: 10 minutes - Cook Time: 9 hours ; Yield: 7 lbs

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Summer Grilling Tips for Flashback Friday

We love outdoor and grilling gadgets as much as the next person, so we wanted to re-share some great ideas from Channel 8 San Diego. They did a segment for Fourth of July, but there is still plenty of grilling time left this year (don’t forget tailgating). Of course, Sauce Goddess is on the grilling table that Ashley put together and she points out our sauces and rubs are gluten free without losing any great flavor!

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Bacon Wrapped Shrimp

This recipe is really great for parties. It’s a mild combination of sweet shrimp and smoked slightly salty bacon. The thin Sweet & Tangy marinade is a nice compliment.

Bacon Wrapped Shrimp


  1. Soak toothpicks in water while you are prepping.
  2. Partially cook bacon until no longer raw. It should still be flexible enough to be wrapped around the shrimp.
  3. Remove bacon from pan while warm.
  4. Cut bacon in half to create 2 wide, short strips.
  5. Wrap a strip of bacon around each shrimp and attach soaked toothpick to hold bacon in place.
  6. Preheat the grill on medium.
  7. Pour sauce into deep bowl that is wide enough to dunk the shrimp. I like to use a glass two cup measuring cup. Seems to be just the right size.
  8. Dunk each shrimp in sauce and place on the grill.
  9. Cook 5 minutes.
  10. Dunk again and flip to cook the other side.
  11. Repeat the process until the shrimp is cooked and the bacon and sauce are a nice caramelized color.

This recipe is also great with our award winning Sweet & Spicy sauce.

Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 6 servings
Serving Size: 2

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Hawaiian Chicken and Bacon Skewers

This recipe is a great version of traditional Hawaiian style skewers with an added tweak – bacon! Sauce Goddess Sweet & Tangy Mop Sauce brings together the pineapple and pepper flavors into a mouthwatering tangy treat. It’s versatile enough for most any kind of meat, so if you’re in the mood for steak or just want to double up on the pork mix them in or swap out for the chicken.

Hawaiian Chicken and Bacon Skewers

  • 8 skewers (if they are wood, soak for 30 minutes in water)
  • 8 slices of bacon
  • 2 lbs chicken, boneless skinless thighs are nice and moist
  • 3/4 cup Sauce Goddess Sweet & Tangy Marinade and Mop sauce
  • 1 sweet onion, cut into chunks then separated into slices
  • 1 red bell pepper
  • 1 cup pineapple chunks

    Chicken Prep
  1. Cut chicken into 1-2 inch cubes.
  2. Place Sweet & Tangy sauce into a zip top bag and add chicken chunks.
  3. Remove most of the air and zip closed.
  4. Place in fridge overnight.
    Skewer Creation
  1. Start each skewer by first adding a pepper slice and then an onion slice.
  2. Add one end of a strip of bacon (one per skewer). Do "NOT" move the bacon down the skewer. You need to move it only far enough to get another ingredient on so it will be tightly woven.
  3. Add the chicken then move down slightly and add pineapple, onion and pepper.
  4. Gently stretch the bacon and run the skewer thru it a second time.
  5. Continue with chicken, onions, pineapple and pepper, weaving one strip of bacon every 2 " or so.
  6. Heat your grill to 300 at most.
  7. Place skewers on the grill and cook slowly to make sure the bacon and chicken are both cooked completely.
    Optional Added Tanginess
  1. Baste with fresh Sweet & Tangy Mop sauce as desired while the skewers are cooking.

Prep Time: 40 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 2

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BBQ Bacon Fatty

Known as the breakfast on BBQ competition mornings, it’s perfect for a group with a good appetite. When made with ground turkey it’s known as the “skinny fatty”. No matter what meat you choose it’s super delicious.

BBQ Bacon Fatty


    Meat Roll Prep
  1. Preheat the oven or smoker on 250 degrees.
  2. Add seasoning to ground turkey.
  3. Place a large piece of plastic wrap on a cutting board.
  4. Spread out the ground turkey into a square about 8-9".
  5. Sprinkle cheese over meat.
  6. Drizzle half the sauce over the cheese.
  7. Roll up into a 9" tube. Should be about 4" around.
  8. Press the ends closed to seal in the cheese.
    Bacon Lattice
  1. Again, on plastic wrap lay half the bacon side by side.
  2. Place the other half of the slices across the first set, alternating top and bottom to create a lattice with the bacon slices.
  3. Remove the plastic wrap from the meat roll and place it on the bacon lattice.
  4. Use the wrap to help close up the entire BBQ bacon fatty.
  5. Bake for 1 hour at 250. Or feel free to use your smoker.
  6. Baste with sauce once the bacon has begun to get crispy.
  7. Use a meat thermometer to make sure it's 165.
  8. Slice and enjoy!

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 10 servings
Serving Size: 1 slice

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Sassy Saucy WRAP It Up Buffet Bar

This recipe is designed for that perfect Super Bowl Football Party. All the prep can be done ahead of time and then just set it out and let your guests assemble their very own wrap. These are small size but when they are full, they will fill you up for sure. Lay out all the following ingredients on big cutting board or platter. Give your guests place to assemble.


  • 10-12 " flour tortillas or wraps (for gluten free, use rice flour tortillas found in any store's gluten free section or large iceberg lettuce leaves)
  • whipped cheesy spread (see recipe)
  • rotisserie chicken (sliced in chunks)
  • pastrami slices
  • salami slices
  • dill pickles
  • sliced black olives
  • lettuce
  • bacon chutney (see recipe)
  • avocado
  • sliced tomatoes or sun dried tomatoes
  • spicy mustard dip (see recipe)

  1. Make cheesy spread, bacon chutney and mustard dip ahead of time and store in fridge.
  2. Can cut up all other ingredients and store in fridge.
  3. Can heat tortillas if you prefer but not required.
  4. Put everything out in a buffet layout for people to make their own wraps.

This recipe is mostly prep. Your guests will create the wrap themselves.

Suggest your guests start by slathering the cheesy spread on half the tortilla. Place chicken on the half without the cheese, then add toppings laying things like salami or pastrami slices on the cheesy side. Start by rolling the chicken side because the cheese spread helps "glue" the wrap together and keep the contents from falling out.

Prep Time: 2 hours - Cook Time: 5 minutes ; Yield: 12
Serving Size: variable

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Sticky Sweet Pulled Pork

This has to be one of the easiest and best tasting pulled pork recipes you'll ever try.



  1. Prep pork by cutting away excess fat.
  2. Dissolve brown sugar into vinegar. Fill turkey injector with solution. Inject throughout pork into thicker parts of the meat.
  3. Rub pork with BBQ spice rub and place in fridge for 30-90 minutes.
  4. Start smoker and remove pork from fridge.
  5. Place pork on the top level of the smoker. Close it up and let cook for 2 hours.
  6. After 2 hours check meat temperature by placing thermometer into thickest part. If it isn't 100 degrees put it back in until internal temperature reaches it.
  7. Once pork reaches 100 degrees start basting with grill glaze. Go lightly at first since you'll be doing this for a few hours.
  8. Continue cooking and basting until internal temperature reaches 160 degrees.
  9. Remove from smoker and place in a pan to rest. Once slightly cool begin pulling apart into shreds.
  10. Toss with remaining sauce and serve.

You'll need a turkey baster and smoker to make the most of this recipe.

Prep Time: 1 hour, 40 minutes - Cook Time: 4 hours ; Yield: 6-8 servings

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Bourbon and Bacon Baked Beans

These are some great baked beans for tailgating, summer picnics or any other events that call for plain old brown beans.



  1. Preheat oven to 350 degrees. This can be done on a smoker too. It’s delicious.
  2. Cook bacon and onions until onions are translucent. Remove excess fat.
  3. Add garlic and cook until the garlic is tender.
  4. Remove pan from heat and add bourbon. Use stick lighter to carefully ignite the bourbon. It will flame up. Stir gently to cook off all the alcohol.
  5. Add Sauce Goddess Sticky Sweet Grill Glaze and beans. Stir to combine.
  6. Place in baking dish or cast iron pan. Bake 30 minutes or smoke 60 minutes.

Prep Time: 5 minutes - Cook Time: 1 hour, 15 minutes ; Yield: 4 servings

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Sweet Heat Deviled Eggs

Sweet Heat Deviled Eggs

Spice up your old deviled egg favorite.



  1. Slice eggs in half carefully.
  2. Remove the yolk and place it into a bowl. Set white halves aside.
  3. Add BBQ Sweet Heat and mayonnaise to eggs yolks.
  4. Stir to mix thoroughly until the filling has a smooth texture.
  5. Lay egg whites on the their sides like cups.
  6. Fill each one with a small amount of Sweet Red Devil sauce.
  7. Top with a small mound of the filling. So it is rounded at the top.
  8. Garnish with more Sweet Red Devil sauce if you like.

Prep Time: 30 minutes ; Yield: 1 dozen

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