While the meat rests, Burrell makes the sauce with apple cider vinegar, smashed garlic, Fresno chilies, brown sugar, tomato paste, kosher salt, and Dijon mustard.

Some reviewers on Food Network’s site weren’t thrilled with her heavy-on-the-vinegar sauce.

“I made Anne’s sauce EXACTLY to the recipe. But with 3 cups of A/C vinegar as a base, that’s all we could taste, the other flavors just didn’t come out,” one home cook said. Another agreed, saying, “I think the sauce is way too vinegary….After adding everything but the kitchen sink. …. I threw it out. Will not make it again.”

Others tasted the sauce as they prepared it, adding brown sugar to offset what they called its “bitterness.”

Reviewers overall loved Burrell’s pulled pork

While some home cooks found the chef’s dish took a lot longer to prepare than the recipe stated, the end result was an overwhelming thumbs up from most reviewers.

“Being a huge pulled pork fan I have tried several recipes and tweaked them for years. No need for that anymore now. This one is the bomb. Succulent and tender and delicious,” one person wrote.

A common theme expressed among the dish’s reviews was that Burrell’s pulled pork is “the best.”

Comments included “this was the best pulled pork that I have ever made,” “This is the best oven pulled pork recipe I’ve ever tried, and I’ve tried quite a few,” “Best pulled pork ever!!,” and lastly, a reviewer reported that “One gentleman told me it was the best pulled pork he’s had since he came to NY 30 years ago (and he had a deep southern accent). What a compliment!” 

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Source: https://www.cheatsheet.com/