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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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Sweet BBQ Peanut Butter Dip

This is a delicious option to an ordinary peanut satay sauce. It’s thicker and can be used a dip or a spread.

Sweet BBQ Peanut Butter Dip

  1. Place peanut butter in the microwave for no more than 30 seconds so it's barely thinned out.
  2. Add sauce and stir to combine.
  3. Use as a dip for celery sticks. If you add a bit more Sweet & Tangy sauce it can be used in place of satay sauce for grilled chicken kabobs.

Prep Time: 5 minutes

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Ribs That Will Make Everyone Want to Lick Your Fingers

One question comes up more than most when we’re out sampling Sauce Goddess or at cooking competitions, “What is the best way to cook pork ribs?” Many debate whether they should be boiled (faster, but tougher meat) or slow cooked (okay if you’re never going to put them on the grill). Some like them on a smoker while others prefer the grill. We’ll get into all that starting at the meat counter and working our way to the plate.

  • You first have to figure out what kind of a rib you want. There are basically three types of popular cuts – spare ribs, St. Louis cut (rib tips and meaty flap removed from spare ribs), and back ribs (baby back and loin back ribs). In general, spare ribs are long straight bones with less meat and the most flavor, but you have to deal with spare pieces of meat (rib tips). Baby back ribs are the smallest and have the thickest meat, but are the most expensive. Personally we use the St Louis cut.
  • We know you’re anxious to rub, but before you get out the spices remove the membrane from the underside of the ribs. Any competition BBQ pitmaster MUST remove the membrane. However, if cooking at home leaving it in tact is an option. It usually cooks down to a fairly thin delicious bite and keeps a little moisture in the meat. Removing it involves getting your finger tip under part of it and simply peeling off.
  • Rub ‘em good! The purpose of using a rub and working it into the meat is to add
    Rubbed and ready to go!

    spice to the flesh. Don’t just sprinkle. It doesn’t mean you have to use a lot of rub, just be sure to work it into the meat. We use Sauce Goddess BBQ Sweet Heat, which gives them a tiny bit of spice with loads of flavor.

  • Please do NOT boil or slow cook your ribs! Also, don’t place them raw on a hot grill (did that and had 7’ high flames lapping over the kettle grill). Instead place the ribs on a roasting rack in a pan with a bit of beer or water in the bottom. It allows steam to gently cook the meat without a lot of hot dry air. The beer gives it flavor and keeps the meat super moist.
    Peeking bones tell us they’re done.

    Cover loosely with foil and bake at 225 (or smoke with a water pan) for 5-6 hours until the bones barely stick out. If you are using a smoker, you can baste with Sauce Goddess Sweet & Tangy Mop sauce after 4-5 hours.

  • If you want dry ribs you’re done! At this point you can freeze them for a rainy day or dig in. A little sauce on the side is always a good idea.
  • If you prefer saucy ribs, start-up the grill on medium heat and let the slathering begin. Flip and sauce several times while moving them around
    Slathered and ready to eat!

    on the grill to get a slight charred (not burnt), gooey and delicious coating on the outside. We love Sauce Goddess Sticky Sweet. If you want it spicier, go ahead and try Sweet & Spicy or Sweet Red Devil.




If you have any tips, questions or want to share your wild rib stories visit our Facebook page or ask Sauce Goddess directly.

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Sweet and Tangy Orange Pork Chops

Sweet and Tangy Orange Pork Chops

An easy way to fix pork chops without much prep and great zingy taste.

  1. Mix together the Mop sauce and orange juice.
  2. Place pork chops in a zip top bag.
  3. Pour in sauce mixture. Zip closed.
  4. Place in the in the refrigerator. Marinade for 4 hours.
  5. Heat your grill or oven on medium heat (300 degrees).
  6. Cook until pork is done (160 degrees).

Prep Time: 4 hours, 10 minutes - Cook Time: 20 minutes ; Yield: 5 servings
Serving Size: 1 pork chop