I know. But just trust me.
- 2 – 3 Tbsp prepared horseradish depending on your taste
- 1/4 cup plain greek yogurt (or sour cream) – I like Fage 0%
- 2 teaspoons Dijon mustard
- 1 Tbsp mayonnaise
- 1/4 cup your favorite BBQ sauce (or more, this sauce is really flexible and can be adjusted a thousand different ways)
- Salt, pepper, and red pepper flakes to taste
- OPTIONAL – roasted garlic. I had two heads that were borderline sprouting so I roasted them and threw them in.
Whisk everything together until it’s well combined. Use as a condiment on stuff. THE END.
So we smoked a pork shoulder the other day because it was on special and the whole thing was like, ten bucks. So, we did the responsible thing: bought it, smoked it for 27 hours, and now have enough pulled pork for three months’ worth of meals. Literally the thing went on Thursday at 8pm and came off of Tennessee at like 11pm Friday. Initially I had planned on pulled pork for dinner on Friday. Eva had cereal instead. Honestly not sure what I ate. Maybe Ice cream? Dunno. Are you wondering what TF I meant when I said that the pork came off of Tennessee at 11? Yeah I don’t blame you: Our smoker is named Tennessee… cuz of the Great Smoky Mountains… it makes sense. All our grills have names. Joey, Bubba, and Tennessee. Other people don’t do that? Ah. Ok. Let’s move on then, shall we?
So, at 11pm on Friday we took the meat out of the smoker and I watched Rob pull the shoulder bone out with minimal effort, tried a bite, went YUP, and took a few pictures, then went the fuck to sleep.
Here’s where we get to the sauce. The next morning over homemade cinnamon rolls (that’ll be another post, I promise) Rob goes “I have a request for a sauce for the pulled pork” and I’m like “… okay…” He goes, “BBQ has been done. Can you do some kind of horseradish sauce?” My immediate reaction in my head was something like “da fuq? that sounds gross on pulled pork” but outwardly I was like “ok sure.” If you’re not familiar, I do the flavors and Rob does the grilling. Before it goes on and after it comes off the grill is my domain.
Ok, so, fast forward. I made the horseradish cream sauce like he asked (everything listed above except the bbq sauce), and also doctored up some Sweet Baby Ray’s for myself (SBR’s plus a teaspoon or so of dijon mustard and some red pepper flakes). I dipped the pork in the horseradish sauce and was like “DAMN THAT’S AGGRESSIVE. No thank you.” Rob tried it and went “well, that’s interesting.” And I figured that was curtains for the sauce.
However, later in the meal, my bbq sauce and my horseradish sauce had run together on my plate and without thinking I dragged my cheddar biscuit (another post, I promise) through it and ate it. Game CHANGER.
I went wait, what is that. What am I tasting. What did I just do? This is good. Then just for fun I built myself a little sammich of cheddar biscuit, pulled pork, crazy hybrid sauce, and pickled hot peppers from the garden last year. I said “ohh YEAH” with my mouth full of food and my kid screamed “POTATO!!!!!” (our fun little game to try and break this family’s habit of talking with their mouth full. If you catch someone doing it you scream potato) and Rob went “what did you do this time” and then he tried it and agreed that the hybrid sauce was bomb dot com.
Tonight we had leftovers and the sauce was also good on meatloaf. It’s weird, it’s versatile, it’s delicious, it’s a keeper.
So that’s the story, I need to end this abruptly because my daughter is now doing an interpretive dance show to the soundtrack of The Greatest Show and it is simply something I cannot miss.