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Pulled Pork Table Sauce

This pulled pork tables sauce will add a tremendous amount of flavor to your pulled pork sandwiches. This is a must-have condiment for your next cookout or party!

Poulled pork table sauce on pulled pork sandwiches

What is a pulled pork table sauce?

Traditional barbecue pulled pork is served with a side sauce at the table. That way you can add how much you like. This sauce derives its redness from the ketchup, tartness from the vinegar, sweetness from the brown sugar, and a little heat from the cayenne. Trust me when I say that this BBQ condiment is just a whole lot of good. If you need a more vinegar-based sauce, I recommend trying my Piedmont Sauce recipe.

Ingredients for pulled pork table sauce:

  • Apple juice
  • Cider vinegar
  • Ketchup
  • Brown sugar
  • Butter
  • Yellow mustard (optional)
  • Black pepper
  • Cayenne pepper
  • Salt

How to make a pulled pork table sauce:

This table sauce is prepared right on your stovetop. I recommend making it about at least an hour before you plan to serve your pork.

  • Simmer apple juice, vinegar, ketchup, and brown sugar in a small saucepan over medium heat. 
  • Stir in the mustard (optional), black pepper, and cayenne pepper.
  • Reduce heat to low, and simmer for 6 minutes, stirring occasionally. 
  • Remove the sauce from the heat, and let it cool for 15 minutes.
  • Transfer to a condiment bottle and serve this delicious table sauce when dinner is ready
Pulled Pork Table Sauce


  • Sugar: If you’d like your sauce a little sweeter, add 1-2 more tablespoons of brown sugar to the sauce while it is simmering.
  • Mustard: The mustard adds depth to the sauce, but this ingredient is purely optional. If you’re not a fan of mustard, omit it.
  • Usage: Squeeze (or spoon out) your desired amount on top of the pulled pork


If making the sauce ahead of time, let it cool completely before placing it into an airtight container. Store in your refrigerator for up to a week. Warm the table sauce before using. 

Double or triple this recipe if you’re feeding a large group! 

Pulled Pork Table Sauce

Pulled Pork Table Sauce

Traditional barbecue pulled pork is served with a side sauce at the table. That way you can add how much ever you like. This sauce is a little sweet, a little, tangy, and a lot of good. If you’re looking for a more vinegar-based sauce, I recommend trying my Piedmont Sauce recipe.
Photo by: TeriVirbickis/Depositphotos
5 from 1 vote
Print Pin Rate
Course: Sauces
Cuisine: American BBQ
Keyword: barbecue sauce, pulled pork sauce, table sauce
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 8
Calories: 63kcal


  • 1 cup apple juice
  • 1/2 cup cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup brown sugar see instructions
  • 1 tablespoon butter
  • 1 teaspoon yellow mustard optional
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • Pinch of salt


  • Add apple juice, vinegar, ketchup, and 1/4 cup of brown sugar to a small saucepan. Bring to a simmer over medium heat. Stir often. Add mustard, black pepper, cayenne pepper, reduce heat and simmer over low heat for 3-4 minutes.
  • Give the sauce a taste. If you need to up the sugar, add 1 1/2 to 2 tablespoons or more to achieve the desired sweetness. Let the sauce simmer for an additional 3 minutes. Remove from heat and stir in butter.
  • Let the sauce cool for about 15 minutes before using. If making ahead of time, let it cool for 30 minutes, then transfer to an airtight container. Store in the refrigerator for up to 1 week after preparation. Rewarm to room temperature before using.
  • *You do not need to use mustard for this recipe. I include it to add a little depth to the sauce. You can certainly omit it.
  • Use this sauce on pulled pork or pulled chicken.


Calories: 63kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 106mg | Fiber: 1g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Try our method for making pulled pork on a pellet grill.

Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.



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