Kwick-O-Lina Carolina BBQ Sauce Plus Pulled Pork Recipies
🍖Crushes on Pulled Pork
Creamy, tangy, a little sweet, and loaded with Kwickle flavor — this sauce was made for pulled pork, chicken, fries, and anything coming off the smoker.
Being from Minnesota crock pot pulled pork works great too. Simple put a porkbutt in your crock pot throw a couple tablespoons of Kwickle Seasoning for flaver and cook for 6 hours plus on high until it pull easily with a fork. Recipie Below
🧂 Ingredients
1 cup mayonnaise
¼ cup apple cider vinegar (white vinegar is ok too)
1-3 Teaspoons Kwickle seasoning
1 tablespoon white sugar
1 tablespoon honey (Optional)
½ teaspoon black pepper
Optional: smoked paprika Kwickle mix
Optional: your favorite hot sauce
🫙 Instructions
Add mayonnaise and apple cider vinegar to a bowl or squeeze bottle.
Stir in Kwickle seasoning, sugar, honey, and black pepper.
Add smoked paprika mix or hot sauce if you want extra depth or heat.
Whisk or shake until smooth.
Refrigerate for at least 30 minutes before serving.
⏱ Ready When?
You can use it right away, but it gets better after chilling for 30 minutes to an hour.
🔄 Make It Your Own
Add more vinegar for extra tang
Add more honey or sugar for a sweeter BBQ bite
Add hot sauce for a little kick
Add smoked paprika for backyard BBQ flavor
🔥 Best On
Pulled pork
Fries
Sandwiches and wraps is good too
❤️ My Favorite
This absolutely crushes on smoked pulled pork. The creamy tang cuts through the rich pork, and the Kwickle seasoning gives it that dill-garlic pop that keeps you going back for another bite.
🧊 Storage
Store covered in the refrigerator for up to 1 week. Shake or stir before serving.
🍖 Crock Pot Pulled Pork
Set It & Forget It
Being from Minnesota, not every great pulled pork recipe needs a smoker. The crock pot works wonderfully and fills the house with amazing smells all day long.
🧂 Ingredients
1 pork butt (3–8 pounds)
2–4 tablespoons Kwickle Double Dill Seasoning
Optional:
Splash of apple cider vinegar
Small onion, sliced
Jalapeños for a little kick
🫙 Instructions
Place pork butt in your crock pot.
Sprinkle Kwickle seasoning evenly over the pork.
Cover and cook on High for 6–8 hours or Low for 8–12 hours.
When the pork pulls apart easily with a fork, it's done.
Shred directly in the crock pot and mix with the juices.
⏱ Ready When?
The pork is ready when it falls apart with little effort from a fork.
Every crock pot is a little different, so don't watch the clock—watch the pork.
Finish with Kwick-O-Lina Carolina BBQ Sauce
Pile it high on buns or baked potatoes
🔥 Pro Tips
Larger pork butts usually take a little longer.
Save some of the cooking juices and mix them back into the meat after shredding!
Make extra—pulled pork reheats and freezes wonderfully
❤️ My Favorite
Load a bun with hot pulled pork, top it with Kwick-O-Lina Carolina BBQ Sauce, and serve with chips and pickles. Simple food doesn't get much better than that.
🔥 Smoked Pulled Pork
Worth The Wait
There's something special about a pork butt that's been on the smoker all day. A little smoke, a little patience, and a few tablespoons of Kwickle turn a simple cut of pork into BBQ gold.
🧂 Ingredients
1 pork butt (3–8 pounds)
2–4 tablespoons good coating Kwickle Double Dill or Double Dill with Smoked Paprika Seasoning
🫙 Instructions
Pat the pork butt dry.
Lightly coat with mustard if desired.
Season generously with Kwickle seasoning.
Smoke at 225–250°F.
Optional cover with tin foil after reaching stall point. Pork will sit at a stall somewhere between 150-170 for many hours.
Continue cooking until the pork reaches 200–205°F internal temperature and pulls apart easily with a fork.
Rest for at least 30 minutes.
Shred and mix with the juices.
⏱ Ready When?
Most pork butts take 8–12 hours, depending on size and smoker temperature.
Don't cook to time—cook to tenderness.
When a probe slides in like warm butter, it's ready.
🌬️ Wood Suggestions
Apple
Cherry
Maple
Hickory
Oak
Fruit woods pair especially well with the dill-garlic flavors in Kwickle.
🔄 Make It Your Own
Add extra Kwickle after shredding!
Pile onto buns
Use for tacos, nachos, baked potatoes, or sliders
🔥 Pro Tips
Don't trim all the fat—it's flavor.
Let the pork rest before pulling.
Save the drippings and mix some back into the meat.
Bigger pork butts often stay juicier.
A little bark on the outside is a very good thing.
❤️ My Favorite
Load a toasted bun with hot smoked pork and top it with Kwick-O-Lina Carolina BBQ Sauce. The creamy tangy sauce and smoky pork are a amazing match!
🧊 Storage
Pulled pork keeps well in the refrigerator for 3–4 days and freezes beautifully for future sandwiches, tacos, and BBQ nights.
